Name: Crunchy Asian Edamame Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1/2 cup uncooked quinoa; 1 lb frozen edamame (not in the shell); 1 1/2 cups shredded red cabbage; 2 cups finely chopped kale; 2 large carrots, grated; 1/4 cup chopped scallions; 1/2 cup chopped cilantro; 1 cup chopped roasted cashews (can substitute peanuts); Optional: crispy wonton strips for garnish; Peanut Dressing:; 3 tbsp natural creamy peanut butter (preferably unsalted); 2 tbsp rice vinegar; 2 tbsp honey or maple syrup (for vegan); 1 tbsp toasted sesame oil; 2 tbsp low sodium soy sauce or tamari; 1 tsp grated fresh ginger; 2 cloves garlic, minced; 2 tsp sriracha (optional); 2-4 tbsp water (to thin)

Description

A vibrant and nutritious salad featuring kale, carrots, cabbage, and edamame, topped with a creamy peanut dressing for a delightful crunch.

Ingredients

Scale

1/2 cup uncooked quinoa
1 lb frozen edamame (not in the shell)
1 1/2 cups shredded red cabbage
2 cups finely chopped kale
2 large carrots, grated
1/4 cup chopped scallions
1/2 cup chopped cilantro
1 cup chopped roasted cashews (can substitute peanuts)
Optional: crispy wonton strips for garnish
Peanut Dressing:
3 tbsp natural creamy peanut butter (preferably unsalted)
2 tbsp rice vinegar
2 tbsp honey or maple syrup (for vegan)
1 tbsp toasted sesame oil
2 tbsp low sodium soy sauce or tamari
1 tsp grated fresh ginger
2 cloves garlic, minced
2 tsp sriracha (optional)
2–4 tbsp water (to thin)

Cook Mode Prevent your screen from going dark

Instructions

Rinse the quinoa under cold running water. Place it in a medium saucepan with 1 cup of water. Bring to a boil, then cover and simmer for about 15 minutes until fluffy. Remove from heat and allow to cool.
Prepare the edamame by microwaving according to package instructions or steaming until tender. Drain excess water and cool.
Shred the cabbage, chop the kale, grate the carrots, and chop the scallions and cilantro. Place in a large mixing bowl.
Combine the dressing ingredients (peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha) in a small bowl and whisk until smooth, adding water for desired consistency.
Mix the cooled quinoa and edamame into the veggie bowl. Pour the dressing over the top and gently toss until everything is evenly coated.
Top with chopped cashews and crispy wonton strips if desired before serving.

Notes

Make the salad up to a day in advance but keep the dressing separate until just before serving. Quinoa should be fluffy, not mushy, and avoid overcooking the edamame.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 7g
Sodium: 400mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 6g
Protein: 11g
Cholesterol: 0mg