eCook Meal
Crunchy Thai Peanut Salad
with cauli steak, red quinoa & a tamari satay sauce
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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R50.72
for 4 servings · R12.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
-
Edamame Beans needs 160 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 32% of packR28.80
-
Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
Not in the Woolies basket — source these elsewhere:
- Rice Wine Vinegar
- Red Cabbage & Julienne Carrot
- Cauliflower Steak
- Tamari-Sesame
- Sugar-Free Peanut Butter
- Lime Juice
- Red Quinoa
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crunchy Thai Peanut Salad?
The preparation time for Crunchy Thai Peanut Salad with cauli steak, red quinoa & a tamari satay sauce is between 20 and 25 minutes.
What is the total time required to make Crunchy Thai Peanut Salad with cauli steak, red quinoa & a tamari satay sauce?
The total time required to make Crunchy Thai Peanut Salad with cauli steak, red quinoa & a tamari satay sauce is between 30 and 40 minutes.
How many servings does Crunchy Thai Peanut Salad provide?
4 servings
What are the main ingredients in Crunchy Thai Peanut Salad?
Cauliflower Steak, Edamame Beans, Fresh Coriander, Ginger, Lime Juice, Peanuts, Red Quinoa, Rice Wine Vinegar, Shredded Red Cabbage & Julienne Carrot, Sugar-Free Peanut Butter, Tamari-Sesame
What is the nutritional information of Crunchy Thai Peanut Salad?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Crunchy Thai Peanut Salad?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Crunchy Thai Peanut Salad?
Cauliflower Steak, Edamame Beans, Fresh Coriander, Ginger, Lime Juice, Peanuts, Red Quinoa, Rice Wine Vinegar, Shredded Red Cabbage & Julienne Carrot, Sugar-Free Peanut Butter, Tamari-Sesame
How many calories does Crunchy Thai Peanut Salad have?
calories
How much fat content does Crunchy Thai Peanut Salad have?
grams