Start your week off fresh with this showstopper: gluten-conscious, vegan, simple, and speedy! Nutty quinoa, edamame, and crunchy slaw, tossed in a rich Thai dressing of peanut butter, ginger, lime, and tamari. Topped with a juicy cauli steak and toasted peanuts.
Crunchy Thai Peanut Salad
Crunchy Thai Peanut Salad
with cauli steak, red quinoa & a tamari satay sauce
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Cauliflower Steak
- Edamame Beans
- Fresh Coriander
- Fresh Ginger
- Lime Juice
- Peanuts
- Red Cabbage & Julienne Carrot
- Red Quinoa
- Rice Wine Vinegar
- Sugar-Free Peanut Butter
- Tamari-Sesame
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BUBBLE UP YOUR QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water and place over a medium-high heat (uncovered). Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Stir through the edamame beans, cover with a lid, and allow to stand off the heat for at least 5 minutes.
PEANUT POWER
Place a nonstick pan (that has a lid) over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHAR THE CAULIFLOWER STEAK
Coat the cauli steak in oil and seasoning to taste. Return the pan to a low heat with a drizzle of oil. When hot, pop in the steak and cover with the lid. Fry for 6-8 minutes per side until charred and cooked through. Keep the lid on for the entire cooking time, only checking occasionally. Remove the pan from the heat on completion.
WHILE THE CAULI IS FRYING…
Combine the tamari-sesame with the rice wine vinegar and 1 tbsp (or to taste) of a sweetener of choice. We recommend using honey or maple syrup. Place a saucepan over a low-medium heat with a drizzle of oil. When hot, lightly fry the grated ginger for 1-2 minutes until fragrant, shifting constantly. Pour in the tamari mixture, give it a stir, then add the peanut butter. Whisk vigorously for about a minute until fully combined and warmed through. If the peanut butter begins to split, simply whisk in a small splash of warm water. Remove from the heat on completion and stir through the lime juice to taste.
TOSS IT ALL TOGETHER
When the quinoa and edamame beans are ready, transfer to a salad bowl. Toss through the cabbage and carrot mix and three-quarters of the chopped coriander. Pour in three-quarters of the Thai peanut dressing and gently toss for a full minute until well coated. Season to taste.
GET READY FOR DINNER!
Dish up a hearty pile of tasty Thai salad. Top with the cauliflower steak and drizzle over the remaining peanut dressing. Finish with sprinkles of chopped, toasted peanuts and the remaining chopped coriander. What a breeze, Chef!
Red Quinoa - 75ml
Edamame Beans - 40g
Peanuts - 15g
Cauliflower Steak - 1
Tamari-Sesame - 40ml
Rice Wine Vinegar - 15ml
Fresh Ginger - 10g
Sugar-Free Peanut Butter - 20ml
Lime Juice - 15ml
Red Cabbage & Julienne Carrot - 100g
Fresh Coriander - 5g
BUBBLE UP YOUR QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water and place over a medium-high heat (uncovered). Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Stir through the edamame beans, cover with a lid, and allow to stand off the heat for at least 5 minutes.
PEANUT POWER
Place a nonstick pan (that has a lid) over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHAR THE CAULIFLOWER STEAKS
Coat the cauli steaks in oil and seasoning to taste. Return the pan to a low heat with a drizzle of oil. When hot, pop in the steaks and cover with the lid. Fry for 6-8 minutes per side until charred and cooked through. Keep the lid on for the entire cooking time, only checking occasionally. Remove the pan from the heat on completion.
WHILE THE CAULI IS FRYING…
Combine the tamari-sesame with the rice wine vinegar and 2 tbsp (or to taste) of a sweetener of choice. We recommend using honey or maple syrup. Place a saucepan over a low-medium heat with a drizzle of oil. When hot, lightly fry the grated ginger for 1-2 minutes until fragrant, shifting constantly. Pour in the tamari mixture, give it a stir, then add the peanut butter. Whisk vigorously for about a minute until fully combined and warmed through. If the peanut butter begins to split, simply whisk in a small splash of warm water. Remove from the heat on completion and stir through the lime juice to taste.
TOSS IT ALL TOGETHER
When the quinoa and edamame beans are ready, transfer to a large salad bowl. Toss through the cabbage and carrot mix and three-quarters of the chopped coriander. Pour in three-quarters of the Thai peanut dressing and gently toss for a full minute until well coated. Season to taste.
GET READY FOR DINNER!
Dish up a hearty pile of tasty Thai salad. Top with the cauliflower steak and drizzle over the remaining peanut dressing. Finish with sprinkles of chopped, toasted peanuts and the remaining chopped coriander. What a breeze, Chef!
Red Quinoa - 150ml
Edamame Beans - 80g
Peanuts - 30g
Cauliflower Steak - 2
Tamari-Sesame - 80ml
Rice Wine Vinegar - 30ml
Fresh Ginger - 20g
Sugar-Free Peanut Butter - 40ml
Lime Juice - 30ml
Red Cabbage & Julienne Carrot - 200g
Fresh Coriander - 10g
BUBBLE UP YOUR QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water and place over a medium-high heat (uncovered). Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Stir through the edamame beans, cover with a lid, and allow to stand off the heat for at least 5 minutes.
PEANUT POWER
Place a nonstick pan (that has a lid) over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHAR THE CAULIFLOWER STEAKS
Coat the cauli steaks in oil and seasoning to taste. Return the pan to a low heat with a drizzle of oil. When hot, pop in the steaks and cover with the lid. Fry for 6-8 minutes per side until charred and cooked through. Keep the lid on for the entire cooking time, only checking occasionally. Remove the pan from the heat on completion.
WHILE THE CAULI IS FRYING…
Combine the tamari-sesame with the rice wine vinegar and 2 tbsp (or to taste) of a sweetener of choice. We recommend using honey or maple syrup. Place a saucepan over a low-medium heat with a drizzle of oil. When hot, lightly fry the grated ginger for 1-2 minutes until fragrant, shifting constantly. Pour in the tamari mixture, give it a stir, then add the peanut butter. Whisk vigorously for about a minute until fully combined and warmed through. If the peanut butter begins to split, simply whisk in a small splash of warm water. Remove from the heat on completion and stir through the lime juice to taste.
TOSS IT ALL TOGETHER
When the quinoa and edamame beans are ready, transfer to a large salad bowl. Toss through the cabbage and carrot mix and three-quarters of the chopped coriander. Pour in three-quarters of the Thai peanut dressing and gently toss for a full minute until well coated. Season to taste.
GET READY FOR DINNER!
Dish up a hearty pile of tasty Thai salad. Top with the cauliflower steak and drizzle over the remaining peanut dressing. Finish with sprinkles of chopped, toasted peanuts and the remaining chopped coriander. What a breeze, Chef!
Red Quinoa - 150ml
Edamame Beans - 80g
Peanuts - 30g
Cauliflower Steak - 2
Tamari-Sesame - 80ml
Rice Wine Vinegar - 30ml
Fresh Ginger - 20g
Sugar-Free Peanut Butter - 40ml
Lime Juice - 30ml
Red Cabbage & Julienne Carrot - 200g
Fresh Coriander - 10g
BUBBLE UP YOUR QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water and place over a medium-high heat (uncovered). Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Stir through the edamame beans, cover with a lid, and allow to stand off the heat for at least 5 minutes.
PEANUT POWER
Place a large, nonstick pan (that has a lid) over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CHAR THE CAULIFLOWER STEAKS
Coat the cauli steaks in oil and seasoning to taste. Return the pan to a low heat with a drizzle of oil. When hot, pop in the steaks and cover with the lid. Fry for 6-8 minutes per side until charred and cooked through. Keep the lid on for the entire cooking time, only checking occasionally. Remove the pan from the heat on completion.
WHILE THE CAULI IS FRYING…
Combine the tamari-sesame with the rice wine vinegar and 45ml (or to taste) of a sweetener of choice. We recommend using honey or maple syrup. Place a saucepan over a low-medium heat with a drizzle of oil. When hot, lightly fry the grated ginger for 2-3 minutes until fragrant, shifting constantly. Pour in the tamari mixture, give it a stir, then add the peanut butter. Whisk vigorously for about a minute until fully combined and warmed through. If the peanut butter begins to split, simply whisk in a small splash of warm water. Remove from the heat on completion and stir through the lime juice to taste.
TOSS IT ALL TOGETHER
When the quinoa and edamame beans are ready, transfer to a large salad bowl. Toss through the cabbage and carrot mix and three-quarters of the chopped coriander. Pour in three-quarters of the Thai peanut dressing and gently toss for a full minute until well coated. Season to taste.
GET READY FOR DINNER!
Dish up a hearty pile of tasty Thai salad. Top with the cauliflower steak and drizzle over the remaining peanut dressing. Finish with sprinkles of chopped, toasted peanuts and the remaining chopped coriander. What a breeze, Chef!
Red Quinoa - 300ml
Edamame Beans - 160g
Peanuts - 60g
Cauliflower Steak - 4
Tamari-Sesame - 160ml
Rice Wine Vinegar - 60ml
Fresh Ginger - 40g
Sugar-Free Peanut Butter - 80ml
Lime Juice - 60ml
Red Cabbage & Julienne Carrot - 400g
Fresh Coriander - 20g
Woolies Products in this dish
