This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in delicious peanut sauce. This healthy salad is vegan, gluten free, and packs well for lunch. Recipe yields 4 salads.
Recipe minimally adapted from Frugal Vegan by Katie Koteen and Kate Kasbee.
MAKE IT VEGAN: Use maple syrup (or agave nectar) instead of honey.
MAKE IT GLUTEN FREE: Be sure to use certified gluten-free tamari, not soy sauce.