20-Minute Thai-Inspired Grain Salad with Peanut Crunch

This vibrant grain salad brings together the bold, aromatic flavors of Southeast Asia in a quick and satisfying meal. A sweet and spicy dressing-made with rice wine vinegar, sweet Thai chili sauce and a kick of sriracha-coats a hearty blend of grains, crisp cucumber, juicy tomato and fresh mixed greens. Topped with toasted peanuts, crispy fried onions and wonton strips, every bite offers a delightful crunch.

Ready in just 20 minutes, this vegan dish is perfect for busy weeknights when you crave something flavorful and nourishing. It’s packed with fiber and veggies, making it a wholesome choice that doesn’t skimp on taste. Serve it as a main or a side-either way, it’s sure to become a favorite.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Massage the grain blend in its package to separate the grains. Partially open the package and microwave until warmed through, about 1½-2 minutes. Spread the grains on a plate to cool slightly.
2. Wash and dry the produce. Quarter the lime. Trim the cucumber, halve lengthwise and cut crosswise into ½-inch-thick half-moons. Quarter the tomato lengthwise, then slice into ¼-inch-thick quarter-moons. Trim and thinly slice the scallions.
3. Crush the peanuts in their bag using a rolling pin or heavy pan. Heat a small dry pan over medium-high heat. Add the peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Turn off the heat and transfer the peanuts to the plate with the grains.
4. In a large bowl, whisk together the rice wine vinegar, sweet Thai chili sauce, 2 tablespoons olive oil, a squeeze of lime juice and as much sriracha as you like. (For 4 servings, use 4 tablespoons olive oil and a generous squeeze of lime juice.)
5. To the bowl with the dressing, add the mixed greens, cucumber, tomato, scallions, grains, peanuts, half the crispy onions, half the wonton strips, salt and pepper. Toss to combine. Taste and adjust seasoning with more salt, pepper or lime juice if desired.
6. Divide the grain salad among shallow bowls. Top with the remaining crispy onions and wonton strips. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different grain blend?

Yes, any microwavable grain blend or cooked grains like quinoa, brown rice or farro will work well.

How do I make this nut-free?

Omit the peanuts or substitute with toasted sunflower seeds or pumpkin seeds for crunch.

Can I prep this salad ahead?

You can prep the vegetables and dressing in advance, but toss everything together just before serving to keep the greens crisp and the toppings crunchy.