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Winter Grains Thai Salad

Serves 6


    Winter Grains Thai Salad

    Grains and cabbage are in this season. We’ve paired spelt berries with cabbage and toasted quinoa for a surprisingly upscale result. For this recipe, bypass the packaged shredded cabbage—it just won’t have the same results, or the price value. The trick? Buy a half or quarter head of cabbage and shave it ultra thin on a mandoline.


    Winter Grains Thai Salad


    • 1/2 cup (125 mL) whole spelt grains, soaked in 2 cups (500 mL) water overnight
    • 1 cup (250 mL) uncooked quinoa, white, red, black, or multicoloured
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • 1 Tbsp (15 mL) fresh lime juice
    • 1 cup (250 mL) shredded red cabbage
    • 1 cup (250 mL) shredded carrot
    • 8 oz (225 g) can sliced water chestnuts, drained
    • 1 cup (250 mL) bean sprouts, blanched
    • 4 whole green onions, thinly sliced
    • 1/2 cup (125 mL) chopped cilantro
    • 1/4 cup (60 mL) chopped roasted peanuts
    Peanut sauce
    • 1/3 cup (80 mL) smooth natural peanut butter
    • 3 Tbsp (45 mL) sodium-reduced tamari soy sauce
    • 1 Tbsp (15 mL) fresh lime juice
    • 1 Tbsp (15 mL) maple syrup
    • 2 tsp (10 mL) toasted sesame oil
    • 2 tsp (10 mL) grated fresh gingerroot
    • Generous pinch of crushed red pepper flakes


    Per serving:

    • calories374
    • protein14g
    • fat16g
      • saturated fat2g
      • trans fat0g
    • carbohydrates49g
      • sugars7g
      • fibre7g
    • sodium298mg



    Rinse and drain soaked spelt in cold water several times. In medium saucepan, combine soaked spelt with 2 cups (500 mL) fresh water. Bring to a boil. Cover and simmer over low heat for about 1 hour, or until some of the grains have popped and remaining grains are tender. Drain and place in large serving bowl.


    Meanwhile, in medium saucepan, place quinoa, a pinch of salt, and 1 3/4 cups (435 mL) water. Bring to a boil; reduce heat to medium-low; and simmer, covered, until water has absorbed and quinoa is tender, about 12 minutes. Remove from heat; let sit, covered, for 5 minutes; and then fluff with fork. Add cooked quinoa to bowl with cooked spelt and toss grains with extra-virgin olive oil and 1 Tbsp (15 mL) lime juice. Arrange shredded red cabbage, carrots, water chestnuts, and blanched bean sprouts on top.


    In medium bowl, whisk peanut butter and tamari together until smooth. Whisk in maple syrup, sesame oil, ginger, remaining 1 Tbsp (15 mL) lime juice, and red pepper flakes. Add more lime or tamari to taste, if you wish. Drizzle over salad, sprinkle with cilantro and roasted peanuts, and serve.


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    This recipe is part of the 2020 Pantry Essentials collection.



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