Description
A vibrant and nutritious Edamame Salad that’s quick and easy to prepare, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 16 oz bag frozen edamame (not in the shell)
- 2 cups finely shredded cabbage
- ½ cup chopped cilantro (loosely packed)
- ½ cup chopped green onions (loosely packed)
- 1 cup shredded carrots (about 3 medium carrots)
- ½ cup raw or roasted cashews
- ¼ cup fresh mint (tightly packed)
- ½ cup peanut butter (creamy or chunky)
- 2 tablespoons soy sauce
- 1 clove garlic (minced)
- ½ cup milk or water (use milk for creaminess)
- 1 teaspoon maple syrup
- 1 tablespoon lime juice (freshly squeezed)
- ½ inch fresh ginger (or ½ teaspoon dried ginger)
- Optional: 1-2 teaspoons sriracha for extra kick
Instructions
- Cook your quinoa according to package directions, using broth for added flavor if you like. Let it cool.
- Bring a large pot of water to a boil. Add edamame and simmer for 4 minutes. Drain and let cool (running under cold water works too).
- Meanwhile, combine all sauce ingredients in a blender or food processor. Blend until smooth.
- In a large bowl, combine quinoa, edamame, cabbage, cilantro, green onions, carrots, and mint. Toss well.
- When ready to enjoy, drizzle the peanut dressing over the salad and top with chopped cashews or peanuts. ENJOY!
Notes
For a crunchier texture, add the cashews right before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg