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Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad
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If you’re in search of a delightful and nutritious dish, look no further than this Asian Edamame Peanut Crunch Salad! Bursting with vibrant colors and flavors, this salad combines fresh vegetables, hearty quinoa, and a creamy peanut dressing to create a satisfying meal. Perfect for busy weeknights or family gatherings, it’s not only quick to prepare but also vegan and gluten-free. Each bite is a crunchy explosion of taste that will leave you wanting more! Whether you’re meal prepping or need a quick side dish, this salad has got you covered.

Ingredients

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  • 1/2 cup uncooked quinoa
  • 1 pound frozen edamame (shelled)
  • 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 (or peanuts)
  • 3 tablespoons natural creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons low sodium soy sauce or tamari

Instructions

  1. Rinse quinoa under cold water and cook it in a pot with 1 cup of water until fluffy (about 15 minutes).
  2. Cook edamame in a bowl with water in the microwave for about 5-7 minutes until tender.
  3. While the quinoa and edamame cook, shred the cabbage, chop the kale, grate the carrots, and chop scallions and cilantro.
  4. Allow cooked ingredients to cool for about 10 minutes.
  5. Whisk together all dressing ingredients until smooth.
  6. In a large bowl, combine cooled quinoa, edamame, veggies, and dressing; mix well.
  7. Serve topped with roasted cashews.

Nutrition

Find it online: https://themealjournal.com/asian-edamame-peanut-crunch-salad/