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Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad
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Asian Edamame Peanut Crunch Salad is a vibrant and nutritious dish that combines crunchy vegetables, protein-packed edamame, and a creamy peanut dressing for a delightful explosion of flavors. This salad is not only quick to prepare but also versatile, allowing you to customize it with your favorite ingredients. Whether you’re looking for a refreshing side dish or a satisfying meal prep option, this salad is perfect for any occasion. Plus, it’s vegan and gluten-free, making it suitable for everyone at the table!

Ingredients

Scale
  • 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)
  • 3 tablespoons natural creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic (minced)
  • 2 teaspoons sriracha (can omit if you don't like spice)
  • 2–4 tablespoons water to thin

Instructions

  1. Rinse quinoa under cold water and cook in a pot with 1 cup of water according to package instructions until fluffy.
  2. Steam edamame in a bowl with water for about 5-7 minutes until tender.
  3. Chop the red cabbage, kale, carrots, scallions, and cilantro into bite-sized pieces.
  4. Let quinoa and edamame cool for about 10 minutes.
  5. In a bowl or shaker, whisk together dressing ingredients until smooth.
  6. In a large mixing bowl, combine cooled quinoa, edamame, chopped veggies, and dressing; mix well.
  7. Top with roasted cashews before serving.

Nutrition

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