Edamame Salad

This Edamame Salad is a plant-based powerhouse filled with protein and fiber to keep you full and satisfied! It's easily customizable so you can add in your favorite veggies to use up what you already have on hand.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 514 kcal per serving

Ingredients

1 cup - quinoa
16 ounces - frozen edamame
2 cups - cabbage
½ cup - cilantro
½ cup - green onions
½ cup - cashews
¼ cup - fresh mint
1 cup - shredded carrots
½ cup - peanut butter
2 tablespoons - soy sauce
1 clove - garlic
½ cup - milk or water
1 tsp - maple syrup
1 tbsp - lime juice
2 teaspoons - sriracha
½ inch - fresh 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). I like mine to still have a little warmth to them but cool them entirely for a cold salad.
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