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Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad
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If you’re in search of a colorful, nutritious dish that’s both delightful and easy to prepare, look no further than this Asian Edamame Peanut Crunch Salad. Packed with vibrant vegetables, protein-rich edamame, and a creamy peanut dressing, this salad is perfect for busy weeknights or as a standout addition to family gatherings. Bursting with flavor and crunch, it caters to various dietary preferences, making it a versatile meal prep option everyone will love. Enjoy the quick preparation time while reaping the benefits of wholesome ingredients that create a satisfying crunch in every bite!

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)
  • For the dressing: natural creamy peanut butter, rice vinegar, honey (or maple syrup), toasted sesame oil, low sodium soy sauce or tamari, grated fresh ginger, minced garlic, sriracha (optional), water

Instructions

  1. Rinse quinoa under cold water and cook it in a pot with 1 cup of water until fluffy; set aside.
  2. Microwave frozen edamame with 1/2 cup of water for about 5-7 minutes until tender.
  3. Chop and prepare all vegetables: shred cabbage, chop kale, grate carrots, and slice scallions and cilantro.
  4. Let quinoa and edamame cool for about 10 minutes.
  5. In a jar, mix together all dressing ingredients until smooth.
  6. Combine cooled quinoa, edamame, veggies in a large bowl; pour dressing over and toss gently.
  7. Top with roasted cashews and serve.

Nutrition

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