Description
A vibrant and nutritious salad packed with edamame, quinoa, and crunchy veggies, all tossed in a creamy peanut dressing.
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 sub for peanuts)
- Optional: Crispy wonton strips for added crunch
- 3 tbsp natural creamy peanut butter (unsalted)
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup (for vegan option)
- 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
Instructions
- Cook the quinoa according to package instructions, about 15 minutes. Rinse under cold water, drain, and set aside to cool.
- In a microwave-safe bowl, add frozen edamame with a splash of water. Cover and microwave on high for 3-4 minutes until tender. Drain and cool.
- Shred cabbage, finely chop kale, grate carrots, and chop scallions and cilantro.
- In a medium bowl, combine all dressing ingredients and whisk until smooth, adjusting water as needed for consistency.
- In a large bowl, combine cooked quinoa, edamame, chopped veggies, and peanut dressing. Gently toss until well coated.
- Top with roasted cashews and optional crispy wonton strips, sprinkle with red pepper flakes, and serve. Enjoy!
Notes
Give the salad a little time to sit in the fridge before serving to let flavors meld. Add cashews just before serving to keep them crunchy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg