Description
Savor the vibrant flavors of this Crunchy Asian Edamame Salad with creamy peanut dressing, perfect for a nutritious meal or side dish.
Ingredients
Scale
- 1 cup Quinoa (Rinse well before cooking to eliminate bitterness.)
- 1 cup Shelled Edamame (Use frozen for convenience.)
- 2 cups Red Cabbage (Shred into thin slices.)
- 1–2 medium Carrots (Grate or julienne.)
- 1 cup Kale (Chop finely.)
- 3–4 stalks Scallions (Chop finely.)
- 1 bunch Fresh Cilantro (Chop roughly.)
- 1/2 cup Peanut Butter (Creamy) (Substitute with almond butter if preferred.)
- 3 tablespoons Rice Vinegar (Lime juice is a zesty alternative.)
- 1–2 tablespoons Honey or Maple Syrup (Opt for maple syrup for a vegan option.)
- 1 tablespoon Sesame Oil
- 2 tablespoons Soy Sauce (Use tamari for a gluten-free version.)
- 1 teaspoon Ginger (Grated fresh is best.)
- 1–2 cloves Garlic (Minced fresh.)
- 1–2 teaspoons Sriracha (Adjust to your spice tolerance.)
- 1/2 cup Roasted Cashews or Peanuts (Sprinkle generously.)
- Crispy Wonton Strips (Optional garnish.)
Instructions
- Rinse 1 cup of quinoa under cold water until clear, combine with 2 cups of water in a saucepan, bring to boil, reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed. Fluff and cool.
- Prepare shelled edamame by microwaving it in a bowl with a splash of water for 5-7 minutes until tender and vibrant green. Drain and let cool.
- Shred 2 cups of red cabbage, grate 1-2 carrots, chop 1 cup of kale, slice 3-4 scallions, and roughly chop fresh cilantro, arranging all vegetables for easy mixing.
- In a shaker or jar, combine 1/2 cup peanut butter, 3 tablespoons rice vinegar, 1-2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1 teaspoon ginger, 1-2 minced garlic cloves, and 1-2 teaspoons sriracha. Whisk until smooth, adjusting thickness with warm water if necessary.
- In a large serving bowl, combine cooled quinoa, prepared edamame, shredded cabbage, grated carrots, chopped kale, scallions, and cilantro. Pour over peanut dressing and toss to combine.
- Top with roasted cashews or peanuts, and crispy wonton strips if desired. Serve cold or at room temperature.
Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg