Asian Edamame Peanut Crunch Salad (Print Version)
A crunchy, savory Asian-inspired bowl with edamame, quinoa, veggies and creamy peanut dressing that's perfect for meal prep.
# Ingredients:
→ Salad
01 -
½ cup uncooked quinoa
02 -
1 lb frozen edamame (not in the shell, 16 ounces)
03 -
1 ½ cups shredded red cabbage
04 -
2 cups finely chopped kale
05 -
2 large carrots
06 -
¼ cup chopped scallions
07 -
½ cup chopped cilantro
08 -
1 cup chopped roasted cashews (substitute with peanuts if desired)
09 -
Optional: crispy wonton strips
→ Dressing
10 -
3 tbsp natural creamy peanut butter (preferably unsalted)
11 -
2 tbsp rice vinegar
12 -
2 tbsp honey (use maple syrup for vegan)
13 -
1 tbsp toasted sesame oil
14 -
2 tbsp low sodium soy sauce or tamari
15 -
1 tsp grated fresh ginger
16 -
2 cloves garlic, minced
17 -
2 tsp sriracha (optional, omit if you don't like spice)
18 -
2-4 tbsp water to thin the dressing
# Steps to Follow:
01 -
Rinse the quinoa and add to a pot with 1 cup of water. Cook according to package instructions or your preferred method.
02 -
Add the edamame to a bowl with ½ cup of water and cover. Microwave on high for 5-7 minutes, or steam in a steamer basket on the stove.
03 -
Shred the cabbage, finely chop the kale, grate the carrots, and chop the scallions and cilantro while the quinoa and edamame are cooking.
04 -
Allow the quinoa and edamame to cool for about 10 minutes once cooked.
05 -
Combine all dressing ingredients in a shaker bottle, mason jar, or bowl. Whisk until smooth. Taste and adjust seasoning as preferred.
06 -
Add quinoa, edamame, and all prepped vegetables to a large mixing bowl.
07 -
Pour the dressing over the salad mixture and stir until well combined.
08 -
Top with chopped roasted cashews and a sprinkle of red pepper flakes if desired.
# Additional Notes:
01 -
For extra crunch, use crispy wonton strips or toasted sesame seeds as a garnish.