Name: Asian Edamame Peanut Crunch Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1/2 cup uncooked quinoa; 1 pound frozen edamame (16 ounces); 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 chopped 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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Enjoy a delicious Asian Edamame Peanut Crunch Salad that’s crunchy and flavorful. Perfect for meal prep—give it a try today!

Author: Sara Mitchell
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves approximately 4 people 1x
Category: Salad
Method: Mixing
Cuisine: Asian

Ingredients

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1/2 cup uncooked quinoa
1 pound frozen edamame (16 ounces)
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 chopped 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. Cook in a pot with 1 cup water until fluffy.
Cook frozen edamame in a bowl with water—microwave for 5-7 minutes or steam until tender.
Chop the vegetables: shred cabbage, chop kale, grate carrots, and slice scallions and cilantro.
Cool quinoa and edamame for about 10 minutes after cooking.
In a jar, combine dressing ingredients and whisk until smooth.
In a large bowl, mix quinoa, edamame, veggies, and dressing together until well combined.
Serve topped with cashews and optional red pepper flakes.

Nutrition

Serving Size: 1 cup (250g)
Calories: 350
Sugar: 6g
Sodium: 150mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg

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