Description
Discover the vibrant flavors of our Asian Edamame Peanut Crunch Salad, a delightful and nutritious meal prep option perfect for any occasion. This salad is a symphony of textures and tastes, featuring crunchy edamame, fresh vegetables, and a creamy peanut dressing that ties it all together. Naturally vegan and gluten-free, it’s not only packed with protein and healthy fats but also quick to prepare in just 30 minutes. Whether you’re enjoying it as a light lunch or serving it at gatherings, this colorful salad is sure to impress.
Ingredients
Scale
- ½ cup uncooked quinoa
- 1 lb frozen edamame (shelled)
- 1 ½ cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large carrots
- ¼ cup chopped scallions
- ½ cup chopped cilantro
- 1 cup chopped roasted cashews (or peanuts)
- For the Dressing: natural creamy peanut butter, rice vinegar, maple syrup, toasted sesame oil, low sodium soy sauce or tamari, grated ginger, minced garlic, sriracha
Instructions
- Cook quinoa according to package instructions; set aside to cool.
- Microwave edamame with water for 5–7 minutes until heated; let cool.
- Prepare vegetables: shred cabbage, chop kale, grate carrots, and slice scallions and cilantro.
- In a bowl, whisk dressing ingredients together until smooth.
- In a large mixing bowl, combine cooled quinoa and edamame with veggies.
- Pour dressing over the salad; toss gently to coat.
- Serve topped with roasted cashews.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg