Edamame Salad
A fresh, protein‑rich quinoa and edamame salad loaded with crunchy cabbage, carrots, herbs, and cashews, all tossed in a creamy peanut‑ginger dressing. It’s hearty, vibrant, and comes together quickly for an easy lunch or meal‑prep bowl.
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Ingredients
- 1 cup quinoa (uncooked)
- 16 oz frozen edamame (no shell)
- 2 cups cabbage (shredded)
- ½ cup cilantro (chopped)
- ½ cup green onions (chopped)
- 1 cup carrots (shredded, about 3 medium carrots)
- 1/2 cup cashews (no salt, raw or roasted)
- ¼ cup fresh mint (chopped)
- ½ cup peanut butter (natural)
- 2 tbsp soy sauce
- 1 clove garlic
- ½ cup milk or water
- 1 tsp maple syrup
- 1 tbsp lime juice
- ½ inch fresh ginger or 1/2 teaspoon of dried ginger
Instructions
- Cook your quinoa according to package directions. I like to use broth instead of water to give the quinoa extra flavor. Let cool.
- Bring a large pot of water to a boil. Add in the edamame and let simmer for 4 minutes. Drain and let cool (you can also cool them by running them under cold water).
- Meanwhile make the dressing by combining all of the ingredients to a blender or food processor and blend until smooth. You can also simply whisk everything together if you first finely mince the garlic and ginger.
- In a large bowl, combine the quinoa, edamame, cabbage, cilantro, green onions, carrot and mint. Toss to combine.
- Once ready to enjoy (I suggest saving the sauce until you’re ready to eat the salad), toss on the peanut dressing and top with chopped cashews or peanuts. ENJOY!
Nutrition
Calories: 617kcalCarbohydrates: 64gProtein: 29gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gSodium: 678mgPotassium: 1296mgFiber: 12gSugar: 12gVitamin A: 5767IUVitamin C: 20mgCalcium: 183mgIron: 8mg
Nutritional information is an estimate and may vary based on ingredients and preparation.