Description
A refreshing and nutrient-packed Edamame Salad featuring quinoa, shredded cabbage, fresh herbs, and a creamy peanut dressing. This vibrant salad is perfect for a light lunch or a healthy side dish, combining crunchy vegetables, protein-rich edamame, and a flavorful homemade peanut sauce with a hint of lime and ginger.
Ingredients
Salad Ingredients
- 1 cup of quinoa (uncooked)
- 16 oz bag of frozen edamame, shelled (1 pound)
- 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 or 2 large)
- ¼ cup fresh mint (chopped, tightly packed)
- ½ cup cashews (raw or roasted), chopped
Dressing Ingredients
- ½ cup peanut butter (creamy or chunky, preferably natural and drippy)
- 2 tablespoons soy sauce
- 1 clove garlic
- ½ cup milk or water (milk adds extra creaminess)
- 1 teaspoon maple syrup
- 1 tablespoon lime juice
- ½ inch fresh ginger (or ½ teaspoon dried ginger)
- Optional: 1-2 teaspoons sriracha for extra kick
Instructions
- Cook Quinoa: Rinse the quinoa and cook according to package directions, preferably using broth instead of water for enhanced flavor. Once cooked, allow it to cool completely.
- Prepare Edamame: Bring a large pot of water to a boil and add the frozen shelled edamame. Simmer for 4 minutes, then drain and rinse under cold water to cool. It’s fine if they retain a bit of warmth depending on your preference.
- Make the Dressing: Combine peanut butter, soy sauce, garlic, milk or water, maple syrup, lime juice, ginger, and optional sriracha in a blender or food processor. Blend until smooth. Alternatively, whisk together if garlic and ginger are finely minced.
- Mix Salad: In a large bowl, combine the cooled quinoa, edamame, shredded cabbage, cilantro, green onions, shredded carrots, and chopped mint. Toss thoroughly to combine all ingredients evenly.
- Serve: Just before serving, toss the salad with the peanut dressing, then sprinkle the chopped cashews or peanuts on top. Serve immediately and enjoy!
Notes
- Using broth instead of water to cook quinoa adds more depth to the flavor.
- If you prefer a spicier dressing, add sriracha gradually to taste.
- Salad can be served warm or cold depending on preference.
- Feel free to substitute cashews with other nuts for different textures.
- Storing dressing separately prevents the salad from becoming soggy if making in advance.
