Edamame Crunch Salad with Creamy Peanut Sauce

Quinoa salad with carrots, cashews, red cabbage, scallions, edamame and drizzled with peanut sauce in a white bowl.

This Edamame Crunch Salad recipe is simple and quick with plenty of flavor and nutrition. It has a Quinoa base with a mix of edamame, colorful vegetables, and cashews. Every bite is loaded with texture and flavor. The Creamy Peanut Sauce is the perfect dressing. Serve it for for lunch or dinner.

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Ingredients:

3 cups cooked quinoa, chilled
1 16oz package frozen edamame
2 cups shredded red cabbage
2 cups finely chopped kale
2 large carrots, shredded
1/2 cup chopped scallions
1 cup chopped roasted cashews

For the Dressing:

3 tablespoons natural creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons maple syrup
1/2 tablespoon The Olive Tap's Roasted Sesame Oil
2 tablespoons low sodium soy sauce or tamari
1 teaspoon grated fresh ginger
2 clove garlic minced
2 teaspoons sriracha (can omit if you don't like spice)
2-4 tablespoons water to thin

Directions:

Put cooked quinoa in large serving bowl, chop all salad ingredients and mix into the quinoa.
In a separate bowl mix all dressing ingredients. Top the salad with dressing, mix and serve!

Enjoy!

Recipe by Kelly P, Colorado Springs