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Thai Peanut Mango Quinoa Salad served on Chumbak's dinnerware collection.

Thai Peanut Mango Quinoa Salad (Gluten Free, Vegan)

Super delicious Thai Peanut Mango Quinoa Salad which you can make ahead for potlucks and barbecues and also happens to be gluten free and vegan! Comes with a finger licking sweet and spicy sambal dressing that's different from the regular peanut dressing.
Course Salads
Cuisine Asian, Thai
Diet Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Portions
Calories 687kcal
Author Richa


  • 2 cups Quinoa cooked
  • ½ cup Chinese Cabbage shredded
  • 1 cup Carrots shredded
  • ½ cup Red Cabbage shredded
  • ½ cup Baby Corn sliced
  • 1 Mango large (cubed)
  • ½ cup Pineapple diced
  • ½ cup Basil leaves, torn roughly
  • ½ cup Mint leaves torn roughly
  • ½ cup Peanuts roasted

For the dressing

  • 1 teaspoon Sambal Oelek
  • 2 tablespoons Soy Sauce
  • 3 tablespoons Honey
  • ½ teaspoon Ginger minced
  • 2 tablespoons Rice Vinegar
  • ¼ cup Olive Oil
  • Salt to taste


  • Whisk together all the ingredients for the dressing and set aside. Alternatively you can add the ingredients to a jar and shake till combined.
  • Place all the ingredients for the salad in a large bowl, pour over the dressing and mix to combine. The salad can be stored along with the dressing for up to four hours in the fridge. Or you can add the dressing just before serving if you like your salad extra crunchy. 


  1. For two cups of cooked Quinoa, cook one cup of Quinoa according to package directions.
  2. Quinoa can become slightly bitter if not washed properly, which is why its important to wash it at least a few times before cooking.
  3. If you don't have access to Chinese cabbage feel free to substitute with lettuce


Calories: 687kcal | Carbohydrates: 93g | Protein: 20g | Fat: 29g | Saturated Fat: 4g | Sodium: 802mg | Potassium: 1003mg | Fiber: 11g | Sugar: 26g | Vitamin A: 6575IU | Vitamin C: 43mg | Calcium: 109mg | Iron: 6mg