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.
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.