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Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad
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Enjoy a flavorful and nutritious Asian Edamame Peanut Crunch Salad that’s easy to prepare. Perfect for meal prep—try it today!

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 roasted cashews (or peanuts)
  • 3 tablespoons natural creamy peanut butter (preferably unsalted)
  • 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 (can omit if you don't like spice)
  • 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. Cook edamame in the microwave or steam until tender.
  3. Chop all vegetables while quinoa and edamame cool.
  4. Whisk together dressing ingredients to desired consistency.
  5. Combine quinoa, edamame, veggies in a bowl; toss with dressing.
  6. Garnish with cashews and serve immediately or store in the fridge.

Nutrition

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