Vibrant Asian Edamame Peanut Crunch Salad with Quinoa
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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Cooking tools:
- Fine-mesh sieve
- Steamer basket
- Mandoline
- Grater
- Mason jar
- Microwave
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Airtight container
- Serving bowl
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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