Description
A vibrant and crunchy Asian-inspired salad featuring protein-packed quinoa and edamame combined with fresh red cabbage, kale, and carrots, all tossed in a creamy peanut dressing. This healthy and colorful salad is perfect for a nutritious lunch or dinner and can be customized with crispy wonton strips or extra spice.
Ingredients
Salad Ingredients
- 1/2 cup uncooked quinoa
- 1 pound frozen edamame (not in the shell) (16 ounces)
- 1 1/2 cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large carrots, grated
- 1/4 cup chopped scallions
- 1/2 cup chopped cilantro
- 1 cup chopped roasted cashews (can substitute peanuts)
- Optional: crispy wonton strips
Dressing Ingredients
- 3 tablespoons natural creamy peanut butter (preferably unsalted)
- 2 tablespoons rice vinegar
- 2 tablespoons honey (or maple syrup for vegan option)
- 1 tablespoon toasted sesame oil
- 2 tablespoons low sodium soy sauce or tamari
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 2 teaspoons sriracha (optional, omit if you prefer no spice)
- 2-4 tablespoons water to thin dressing
Instructions
- Cook Quinoa: Rinse 1/2 cup of quinoa under cold water, then add it to a pot with 1 cup of water. Bring to a boil, then reduce heat to low and simmer until the water is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let it sit covered to steam for 5 minutes.
- Steam Edamame: Place 1 pound of frozen shelled edamame in a microwave-safe bowl with 1/2 cup water. Cover and microwave on high for 5-7 minutes until tender. Alternatively, steam the edamame on the stove in a steamer basket until cooked through. Drain any excess water.
- Chop Vegetables: While the quinoa and edamame cook, shred the red cabbage using a mandoline or knife, finely chop the kale, grate the carrots, and chop the scallions and cilantro.
- Cool Ingredients: Once the quinoa and edamame are cooked, allow them to cool for about 10 minutes to avoid wilting the vegetables when mixed.
- Make Dressing: In a shaker bottle, mason jar, or bowl, combine creamy peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, soy sauce or tamari, grated fresh ginger, minced garlic, sriracha, and 2 to 4 tablespoons of water. Whisk or shake until smooth and creamy. Adjust seasoning to taste.
- Assemble Salad: In a large mixing bowl, combine the cooled quinoa, steamed edamame, shredded cabbage, chopped kale, grated carrot, scallions, and cilantro. Pour the peanut dressing over the salad and toss thoroughly to coat all ingredients.
- Serve: Transfer the salad to serving bowls or a platter. Top with chopped roasted cashews and a sprinkle of red pepper flakes for extra crunch and heat. Add crispy wonton strips if desired for added texture.
Notes
- To make this recipe vegan, use maple syrup instead of honey and ensure soy sauce or tamari is gluten-free if needed.
- The salad can be refrigerated for up to 2 days but is best enjoyed fresh to retain crunch.
- For more spice, increase the sriracha or add a pinch of red pepper flakes in the dressing.
- Substitute roasted cashews with peanuts for a different nutty flavor.
- If you don’t have a mandoline, finely slicing the cabbage with a sharp knife works as well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
