Vibrant Asian Edamame Peanut Crunch Salad with Quinoa

Name: Vibrant Asian Edamame Peanut Crunch Salad with Quinoa
Total time: 30 min
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

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Crunchy, savory and perfectly spicy Asian salad with edamame, quinoa and vegetables drizzled with a mouthwatering peanut dressing. Vegan and gluten-free.

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