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.

Look for more high-protein vegetarian recipes? Try my High Protein Vegetarian Burritos as well as my Marry Me Butterbeans and my Roasted Red Pepper Tofu Pasta!

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Course dinner, vegan dinner

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 650kcal

Author Brita Britnell

Ingredients

For the salad:

1 cup of quinoa uncooked16 oz bag of frozen edamame not in the shell 1 pound2 cups of finely shredded cabbage½ cup of chopped cilantro loosely packed½ cup of green onions chopped, loosely packed1 cup of shredded carrots about 3 medium carrots or 2 large½ cup of cashews raw or roasted¼ cup of fresh mint chopped, tightly packed

For the Peanut ginger dressing:

½ cup peanut butter creamy or chunky work here but a natural drippy peanut is best2 tablespoons soy sauce1 clove garlic½ cup milk or water I like the extra creaminess that milk adds1 teaspoon maple syrup1 tablespoon lime juice½ inch fresh ginger or 1/2 teaspoon of dried gingeroptional: for a little extra kick add in 1-2 teaspoons of sriracha

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

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