Thai Chopped Salad (Meal Prep Friendly)

• servings: 5 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

1 cup cooked white quinoa (about 1/2 cup dry)

2 cups defrosted frozen edamame beans

2 cups purple cabbage (shredded (about ½ a medium head of cabbage)

2 cups carrots (shredded)

1 cup curly kale (chopped (stems removed)

1 cup cucumber (diced)

¼ cup cilantro (chopped)

½ cup roasted peanuts (chopped)

⅓ cup diced green onions

1 tbsp jalapeno (diced)

¼ cup olive oil

1 tbsp sesame oil

Juice of ½ a lime (about 1 tbsp)

1 inch of fresh ginger (grated)

3 tbsp low sodium soy sauce

2 tbsp water

1 tbsp honey

2 tbsp white vinegar

Directions

In a large bowl, mix together all salad ingredients.

To make the dressing, whisk together all dressing ingredients in a medium sized bowl. Pour the dressing over the salad and toss to coat.

Once the salad is thoroughly coated in the dressing, sprinkle with optional toppers such as cilantro, roasted peanuts, green onions and jalapeno!

Nutrition

• Serving Size: 2 cups
• Calories: 462 kcal
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Sodium: 461 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 9 g
• Total Sugars: 10 g
• Protein: 17 g