Ingredients
Salad Ingredients
- 14 ounces shelled edamame (about 2 cups)
- 1 cup cooked quinoa (approx 1/2 cup uncooked)
- 1 red bell pepper, chopped
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 2 green onions, chopped
- 1/4 cup roasted cashews, chopped
- 1/4 cup chopped cilantro
Dressing Ingredients
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp rice vinegar (can substitute lime juice)
- 2 tsp tamari (or soy sauce)
- 1 tsp maple syrup
- 2 tsp grated ginger
- Salt & pepper to taste
Method
Preparation
- Cook the edamame beans according to the package directions, then let them cool.
- In a mixing bowl, add the cooled edamame beans, quinoa, red bell pepper, shredded carrots, purple cabbage, green onions, chopped cashews, and cilantro.
- In a small cup or jar, mix the olive oil, sesame oil, rice vinegar, tamari, maple syrup, grated ginger, and a pinch of salt and pepper.
- Pour the dressing over the salad and mix until everything is well combined.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 38gProtein: 12gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 7gSugar: 3g
Notes
Serve chilled or at room temperature. Ideal as a main dish or side. Store leftovers in an airtight container in the fridge for up to 3 days. Keep dressing separate until serving to maintain crunchy vegetables.
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