This Low-FODMAP Thai Peanut Salad is from a fantastic online resource by Dr. Rachel Pauls. Loaded with vitamins, fibre, and antioxidants this salad is gluten-free and vegan!
This hearty salad is delicious warm or cold, and is guaranteed to fill tummies. A true winner for any event, this salad is layered with lettuce, cabbage, carrots, spring onion, and coriander. Warm quinoa and edamame provide hearty protein and more texture, while the peanuts and seeds add flavour and crunch.
Ingredients (Dressing):
- 1/4 Cup Avocado Oil
- 1 TBSP Low-Sodium GF Soy Sauce
- 3 TBSP Dark Brown Sugar
- 3 TBSP Natural Peanut Butter
- 1 TBSP freshly squeezed Lime Juice
- 1 TBSP Corn Syrup
- 1 TBSP Rice Vinegar
- 2 TSP Tabasco Sauce (if you prefer a milder taste feel free to skip this!)
- 1 TSP grated fresh Ginger
- 1 TSP fresh Coriander
Method (Dressing):
- Combine all ingredients (except coriander) in a mason jar or other container and whisk well to combine
- Add coriander and combine
- Store in refrigerator until use
- Best made a few hours in advance, may store for up to 2 weeks
Ingredients (Salad):
- 340g Edamame
- 1 Cup Dry Quinoa, uncooked
- 4 Cups Iceberg Lettuce
- 2 Cups finely chopped Red Cabbage
- 2 Cups finely grated Carrot
- 1 Cup chopped Spring Onion (green tips only)
- 90g chopped roasted & unsalted Peanuts
- 4 TBSP toasted Sesame Seeds
- Handful of roughly chopped Coriander
Method (Salad):
- In 2 separate saucepans, cook your edamame and quinoa according to the package instructions, or use the microwave. You will likely use 2 cups of water to prep the quinoa
- While this is cooking, prepare your dressing (if not already done so) and all of the veggies (iceberg, cabbage, carrots, green onion, coriander)
- Place the vegetables in a large salad bowl
- Drain the edamame and toss this into the bowl with the quinoa, then the peanuts and seeds, then drizzle or toss with dressing (you may have leftover dressing)
- Serve immediately, or refrigerate until ready to eat.
