Name: Asian Edamame Peanut Crunch Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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 (preferably unsalted); 2 tablespoons rice vinegar; 2 tablespoons honey (or maple syrup for vegan); 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

Asian Edamame Peanut Crunch Salad

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Discover the delightful crunch of Asian Edamame Peanut Crunch Salad, a vibrant dish that’s perfect for any occasion! This salad is a colorful medley of fresh vegetables, protein-packed edamame, and a creamy peanut dressing that creates an irresistible flavor profile. It’s not only simple to prepare in just 30 minutes but also versatile enough to adapt to your preferences. Whether you’re hosting friends or packing lunch for the week, this salad is sure to impress with its satisfying crunch and nutrition-packed ingredients. Enjoy the freshness and health benefits of this naturally vegan and gluten-free salad that’s perfect for meal prep!

Author: Penelope
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Salad
Method: Mixing
Cuisine: Asian

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)
3 tablespoons natural creamy peanut butter (preferably unsalted)
2 tablespoons rice vinegar
2 tablespoons honey (or maple syrup for vegan)
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

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Instructions

Rinse quinoa under cold water; combine with 1 cup water in a pot and cook until fluffy.
Steam edamame in a bowl with water covered in microwave for 5-7 minutes.
Chop vegetables: shred cabbage, chop kale, grate carrots, and slice scallions and cilantro.
Allow quinoa and edamame to cool for about 10 minutes.
In a jar, mix dressing ingredients until smooth; adjust flavors as needed.
In a large bowl, combine cooled quinoa, edamame, veggies, and dressing; toss gently.
Serve topped with roasted cashews and optional chili flakes.

Nutrition

Serving Size: 1 bowl (250g)
Calories: 335
Sugar: 6g
Sodium: 320mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg

Find it online: https://mrrecipes.net/asian-edamame-peanut-crunch-salad/