Asian Edamame Peanut Crunch Salad

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Edamame

  Frozen, prepared

  454g

• Red cabbage

  Red, raw

  1 ½ cup, shredded or 105g

• Kale

  Scotch, raw

  2 cup, chopped or 134g

• Carrots

  Raw

  2 large or 144g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Toasted Coconut Cashew Peanuts

  Great Value

  1 cup or 400g

• Peanut butter

  Chunk style, with salt

  3 tbsp or 48g

• Rice wine vinegar

  2 tbsp or 30g

• Maple Syrup

  HoneyBaked Ham & Cafe

  2 tablespoons or 50g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Water

  Plain, clean water

  200g

Directions

1. Rinse the quinoa and add to a pot with 1 cup of water. Cook according to these instructions.
2. Meanwhile, add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes, or add to a steamer basket and steam on the stove.
3. While those are cooking, prepare the other veggies. Shred the cabbage (I like to use a mandoline), finely chop the kale, grate the carrot and chop the scallions and cilantro.
4. When the edamame and quinoa are done, let cool for about 10 minutes.
5. Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired.
6. Add the quinoa, edamame and all veggies to a large mixing bowl.
7. Pour the dressing on top and mix until well combined.
8. Top with chopped roasted cashews and a sprinkle of red pepper flakes.
9. Recipe by: Claire Cary (source: https://eatwithclarity.com/asian-edamame-crunch-salad/)

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