1. What are some hearty meal-prep friendly GF vegan salads?

Try Thai Quinoa Salad with cabbage, carrots, cashews, and lime-ginger dressing, or a Tomato Chickpea Quinoa Salad with garlic-lime vinaigrette. These salads get better after a day in the fridge, making them ideal for meal prep.

2. How do I add protein and fiber to salads?

Add quinoa, chickpeas, black beans, tofu, or lentils for a filling boost. For example, a Chickpea-Quinoa-Arugula Salad packs both protein and fiber. Sprinkle on seeds or use a base of greens and whole grains for even more nutrition.

3. Which greens and vegetables work best?

Use a mix of spinach, kale, and seasonal greens. Add raw or lightly cooked veggies like zucchini, asparagus, and broccoli, plus colorful produce for crunch and freshness.

4. What dressings pair well with these salads?

Olive oil with lemon or vinegar, miso-ginger, garlic-lime, or creamy cashew-based dressings all pair beautifully. Experiment to find your favorite, or browse our sauces & dressings collection for inspiration.

Gluten Free Vegan Salad Recipes – 11 Fresh, Flavorful Bowls for All Seasons

Name: Thai Quinoa Salad (Gluten-Free & Vegan)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Thai-Inspired
Ingredients: 1 cup cooked quinoa (cooled); 1 cup shredded purple cabbage; 1/2 cup grated carrots; 1/2 cup sliced bell pepper (red or yellow); 1/4 cup chopped green onions; 1/4 cup chopped fresh cilantro; 1/4 cup roasted cashews (chopped); For the Dressing:; 2 tbsp lime juice; 1 tbsp tamari or coconut aminos; 1 tbsp maple syrup; 1 tbsp toasted sesame oil (optional); 1 tsp grated ginger; 1 small garlic clove, minced; Pinch of chili flakes or Sriracha (optional)

Description

Crunchy, colorful, and packed with plant-based protein—this Thai Quinoa Salad gets better the longer it sits! With cabbage, carrots, fresh herbs, and a punchy lime-ginger dressing, it’s a refreshing gluten-free vegan meal for any season.

Ingredients

Scale

1 cup cooked quinoa (cooled)
1 cup shredded purple cabbage
1/2 cup grated carrots
1/2 cup sliced bell pepper (red or yellow)
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup roasted cashews (chopped)
For the Dressing:
2 tbsp lime juice
1 tbsp tamari or coconut aminos
1 tbsp maple syrup
1 tbsp toasted sesame oil (optional)
1 tsp grated ginger
1 small garlic clove, minced
Pinch of chili flakes or Sriracha (optional)

Instructions

1. Whisk all dressing ingredients together in a small bowl.

2. In a large bowl, combine quinoa, cabbage, carrots, bell pepper, green onion, cilantro, and cashews.

3. Pour dressing over salad and toss to coat evenly.

4. Let sit for at least 15 minutes to allow flavors to develop.

5. Serve cold or at room temperature; great for meal prep!

Notes

Salad keeps well in fridge for up to 4 days.

Add baked tofu or edamame for extra protein.

Substitute sunflower seeds for cashews for a nut-free option.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Salad
Method: No-Cook
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1.5 cups
Calories: 270
Sugar: 6g
Sodium: 350mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

Keywords: gluten free vegan salad recipes, thai quinoa salad, vegan meal prep salad