Description
A refreshing Edamame Salad with a creamy peanut sauce, perfect for quick weeknight meals.
Ingredients
Scale
- 16 ounces frozen shelled edamame
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cups chopped kale
- 1/4 cup chopped cilantro (optional)
- 1/2 cup chopped peanuts (or cashews)
- 6 tablespoons creamy peanut butter
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons pure maple syrup
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground ginger
- 1 teaspoon Sriracha hot sauce (or to taste)
Instructions
- Cook or thaw the edamame according to package instructions. Rinse under cold water until cooled.
- Add the cooked edamame to a large bowl along with all other salad ingredients, creating a colorful medley.
- In a small-medium bowl, add the peanut sauce ingredients and whisk until smooth. Whisk in warm water if the sauce is too thick to achieve the desired consistency.
- Pour the sauce over the salad and toss until well combined, ensuring that every ingredient is coated.
- Sprinkle more chopped nuts on top, if desired, for added crunch. Cover the salad and chill in the refrigerator for at least an hour before serving for best flavor.
Notes
For the best flavor, chill the salad for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg