Description
A quick and refreshing Edamame Salad packed with vibrant colors and flavors. Perfect for any occasion with crisp veggies and creamy peanut dressing.
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
- 1 teaspoon maple syrup
- 1 tablespoon lime juice (freshly squeezed)
- ½ inch fresh ginger (or ½ teaspoon dried ginger)
- 1–2 teaspoons sriracha (optional)
Instructions
- Cook quinoa according to package directions, using broth for added flavor if desired. Let cool.
- Boil a large pot of water, add edamame, and simmer for 4 minutes. Drain and let cool.
- Combine all sauce ingredients in a blender or food processor and blend until smooth.
- In a large bowl, mix quinoa, edamame, cabbage, cilantro, green onions, carrots, and mint. Toss well.
- Drizzle the peanut dressing over the salad and top with chopped cashews or peanuts. ENJOY!
Notes
Serve chilled or at room temperature. Pairs well with grilled chicken or fish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg