Vibrant Asian Edamame Peanut Crunch Salad with Quinoa - Recipes by Lena

Ingredients

• ½ cup uncooked quinoa
• 1 lb frozen edamame (not in the shell, 16 ounces)
• 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 (substitute with peanuts if desired)
• Optional: crispy wonton strips
• 3 tbsp natural creamy peanut butter (preferably unsalted)
• 2 tbsp rice vinegar
• 2 tbsp honey (use maple syrup for vegan)
• 1 tbsp toasted sesame oil
• 2 tbsp low sodium soy sauce or tamari
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 2 tsp sriracha (optional, omit if you don't like spice)
• 2-4 tbsp water to thin the dressing