Edamame Peanut Crunch Salad

Name: Edamame Peanut Crunch Salad
Ingredients: 1/2 cup Quinoa (Cooked); 1 pound Frozen shelled edamame (De-shelled); 1 1/2 cup Red cabbage (Shredded); 2 cups Kale (Finely chopped); 2 Carrots; 1/4 cup Scallions (Chopped); 1/2 cup Cilantro (Chopped); 1 cup Roasted cashews (Chopped); Crsipy wonton strips (Optional); 3 tbsp Natural creamy peanut butter (Unsalted); 2 tbsp Rice vinegar; 2 tbsp Honey; 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; 2-4 tbsp Water to thin

Edamame Peanut Crunch Salad

Gluten free, easy to make, and topped with a delicious peanut dressing, this crunchy, simple vegetarian Asian edamame salad is the perfect meal-prep recipe.

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Course: Salads & Sides

Ingredients

Salad

1/2 cup Quinoa Cooked
1 pound Frozen shelled edamame De-shelled
1 1/2 cup Red cabbage Shredded
2 cups Kale Finely chopped
2 Carrots
1/4 cup Scallions Chopped
1/2 cup Cilantro Chopped
1 cup Roasted cashews Chopped
Crsipy wonton strips Optional

Dressing

3 tbsp Natural creamy peanut butter Unsalted
2 tbsp Rice vinegar
2 tbsp Honey
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
2-4 tbsp Water to thin

Instructions

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.

Notes

Recipe adapted from Eat With Clarity

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