Description
Eat the rainbow with this colorful Thai-inspired edamame crunch salad! It's packed with vibrant veggies and drizzled in a creamy peanut sauce dressing.
Ingredients
Scale
- 1 cup uncooked quinoa
- ½ head red cabbage, shredded (about 3 cups)
- 1 red bell pepper, diced
- 2 cups frozen edamame, thawed*
- 1 cup shredded carrots
- ¾ cup salted peanuts, chopped
- ½ cup chopped green onions
- ¼ cup chopped cilantro
Peanut dressing:
- ½ cup smooth peanut butter
- ¼ cup low-sodium soy sauce
- 1 lime, juiced
- 3 tablespoons rice vinegar
- 3 tablespoons water
- 1 tablespoon pure maple syrup (or honey)
- Pinch of red pepper flakes
Instructions
- Rinse the quinoa in a fine mesh strainer. Add it to 2 cups of water in a medium saucepan over high heat. Bring to a boil, cover, and turn the heat to low. Let the quinoa simmer for 15 minutes, until cooked. Once cooked, fluff with a fork and set aside to cool.
- In a small bowl, stir together the ingredients for the dressing. Add 3 tablespoons of water and then add more water if needed to thin the dressing to your preferred consistency.
- Add the quinoa to a large bowl with the remaining salad ingredients. Drizzle the dressing on top and toss to mix.
- For best flavor, chill your salad for 10 minutes or more (covered, in the fridge) before serving.
Notes
*To thaw your edamame, leave it in the fridge overnight. Alternatively, add it to boiling water for 1-2 minutes or microwave it for 3-4 minutes, until hot. Rinse under cold water and drain excess water before adding to the salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Thai-inspired
Nutrition
- Serving Size: ⅕ of recipe
- Calories: 434
- Sugar: 11.1g
- Sodium: 339mg
- Fat: 21.3g
- Saturated Fat: 3.8g
- Carbohydrates: 54.1g
- Fiber: 14.8g
- Protein: 18.7g
- Cholesterol: 0mg
Keywords: quinoa, peanut, peanut sauce, cashew, edamame, winter, summer, spring, cabbage, red cabbage, thai, peanut dressing, cold, lunch, dinner, easy, healthy