Asian Edamame Peanut Crunch Salad
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 pound frozen edamame (not in the shell) (16 ounce)
- 1 1/2 cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large carrots
- 1/4 cup chopped scallions
- 1/2 cup chopped cilantro
- 1 cup chopped roasted cashews (can sub for peanuts)
- Optional: crispy wonton strips
- 3 tablespoons natural creamy peanut butter (preferably unsalted)
- 2 tablespoons rice vinegar
- 2 tablespoons honey (maple syrup for vegan)
- 1 tablespoon toasted sesame oil
- 2 tablespoons low sodium soy sauce or tamari
- 1 teaspoon grated fresh ginger
- 2 clove garlic (minced)
- 2 teaspoons sriracha (can omit if you don't like spice)
- 2–4 tablespoons water to thin
Instructions
- Rinse the quinoa and add to a pot with 1 cup of water. Cook according to these instructions.
- Meanwhile, add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes, or add to a steamer basket and steam on the stove.
- While those are cooking, prepare the other veggies. Shred the cabbage (I like to use a mandoline), finely chop the kale, grate the carrot and chop the scallions and cilantro.
- When the edamame and quinoa are done, let cool for about 10 minutes.
- Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired.
- Add the quinoa, edamame and all veggies to a large mixing bowl.
- Pour the dressing on top and mix until well combined.
- Top with chopped roasted cashews and a sprinkle of red pepper flakes.
Find it online: https://www.rapidrecipes.blog/asian-edamame-peanut-crunch-salad/