Photo Credit: Jennifer Olson
Thai Cabbage Salad with Quinoa Croutons and Peanut Dressing
A filling, healthy salad with South East Asian flavors.
Share this Post
Shop IngredientsHow this works
- 1 cup quinoa rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup turbinado sugar
- 1/4 cup coconut butter
- 2 very ripe bananas peeled
- 1 egg beated
- 1/2 tablespoon soy milk
- 1/2 teaspoon cinnamon
- 1 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Olive Oil to brush on
- Salt and pepper to taste
- 1/4 head red cabbage thinly sliced
- 1/4 head green cabbage thinly sliced
- 2 red bell peppers, julienned
- 1 carrot grated
- 1 cucumber 1/4 inch dice
- 1/4 cup salted, roasted peanuts
- 2 tablespoons peanut butter
- 1 tablespoon each: honey, lemon juice, tamari, water
- 1 teaspoon garlic powder
- 1/2 teaspoon sriracha
- For quinoa: In a medium saucepan over medium-high heat, combine quinoa and water. Bring to a boil; then reduce heat to low-medium, and simmer. Cook uncovered until all water is absorbed, 20 minutes.
- Remove pot from heat. Cover, and let it steam for 5 minutes.
- Preheat oven to 325°. Melt coconut butter in a small saucepan. In a medium-sized bowl, mash bananas with a fork until smooth; add egg, coconut butter and soy milk, and stir until mixture is uniformly colored. Add quinoa; mix well.
- Combine remaining dry ingredients in a separate bowl. Add to banana mixture, and mix well.
- Pour batter in a well-oiled or greased 9x5-inch loaf pan. Bake 60–65 minutes, until a toothpick inserted in center comes out clean. Let cool in pan, 10 minutes. Increase oven to 350°. Once banana bread is cooled, put in freezer for 10 minutes.
- After banana bread hardens, dice into ¼-inch pieces. Place on a sheet tray, and spread small amount of olive oil on bread; season with salt and pepper. Bake 5–10 minutes, until crispy.
- In a large bowl, combine all salad vegetables and peanuts. Mix all dressing ingredients together. Add croutons on salad, and mix. Lastly, add dressing.
Live Naturally is excited to partner with Johnson & Wales University (JWU). Alejandro Rodriguez, Eddie Nieto, Chef Adam Sacks, Daniel Iarum and Alex Hudson (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.
Calories: 395kcal | Carbohydrates: 70g | Protein: 12g | Fat: 10g | Sodium: 400mg | Fiber: 8g | Sugar: 31g
Rate This Recipe
Share this Post