Asian Edamame Peanut Crunch Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1/2 cup uncooked quinoa

1 pound frozen edamame (not in the shell) (16 ounce)

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 (can sub for peanuts)

Optional: crispy wonton strips

3 tablespoons natural creamy peanut butter (preferably unsalted)

2 tablespoons rice vinegar

2 tablespoons honey (maple syrup for vegan)

1 tablespoon toasted sesame oil

2 tablespoons low sodium soy sauce or tamari

1 teaspoon grated fresh ginger

2 clove garlic (minced)

2 teaspoons sriracha (can omit if you don't like spice)

2-4 tablespoons water to thin

Directions

Rinse the quinoa and add to a pot with 1 cup of water. Cook according to these instructions.

Meanwhile, 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.

make dressing

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.

assemble

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.

Nutrition

• Serving Size: 1 cup
• Calories: 366 kcal
• Total Fat: 19.4 g
• Total Carbohydrate: 34 g
• Dietary Fiber: 7.7 g
• Total Sugars: 9.1 g
• Protein: 17.3 g