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Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad
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Enjoy a vibrant Asian Edamame Peanut Crunch Salad that’s vegan, gluten-free, and perfect for meal prep! Try it today!

Ingredients

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  • 1/2 cup uncooked quinoa
  • 1 pound frozen edamame
  • 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
  • 3 tablespoons natural creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or maple syrup for vegan)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic (minced)
  • 2 teaspoons sriracha (optional)
  • 2–4 tablespoons water to thin

Instructions

  1. Rinse quinoa under cold water and cook in a pot with 1 cup of water until fluffy.
  2. Prepare edamame by microwaving in water for 5-7 minutes or steaming on the stove.
  3. Chop vegetables: shred cabbage, chop kale, grate carrots, and slice scallions and cilantro.
  4. Let quinoa and edamame cool for about 10 minutes.
  5. Combine dressing ingredients in a jar and shake well.
  6. In a large bowl, mix quinoa, edamame, vegetables, and pour dressing over; toss to combine.
  7. Serve topped with roasted cashews.

Nutrition

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