Asian Edamame Peanut Crunch Salad

INGREDIENTS:

Salad

  • 1/2 cup uncooked quinoa
  • 1-pound frozen shelled edamame
  • 1 1/2 cups shredded red cabbage
  • 2 cups finely chopped kale
  • 2 large carrots
  • 1/4 cup chopped scallions
  • 1/2 cup chopped cilantro
  • 1 cup of chopped roasted cashews (or peanuts)

Dressing

  • 3 tbsp natural creamy peanut butter preferably unsalted
  • 2 tbsp rice vinegar
  • 2 tbsp honey (or maple syrup)
  • 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 
  • 2-4 tbsp water (to thin)

PREPARATION:

  • Rinse quinoa and add to pot with 1 cup of water and cook according to instructions.
  • Meanwhile, add 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 stove.
  • While those are cooking, prepare the other veggies. Shred cabbage, finely chop the kale, grate the carrot and chop scallions and cilantro.
  • When edamame and quinoa are done, let cool for about 10 minutes.
  • Add all ingredients for the dressing into a shaker bottle or bowl and whisk together until smooth. Taste and adjust seasonings as desired.
  • Add quinoa, edamame, and all veggies to a large mixing bowl.
  • Pour the dressing on top and mix until well combined.
  • Top with chopped roasted cashews and a sprinkle of red pepper flakes. Makes 6 servings.

NUTRITION INFO:

Serving: 1cup / Calories: 366kcal / Carbohydrates: 34g / Protein: 17g / Fat: 19g / Fiber: 8g / Sugar: 9g

Reference: https://eatwithclarity.com

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