Description

A crunchy, flavorful vegan salad packed with 17g of plant-based protein from edamame and quinoa, tossed in a creamy peanut dressing. Perfect for meal prep!

Ingredients

Scale

1/2 cup uncooked quinoa
1 pound frozen edamame (not in the shell)
1 1/2 cups shredded red cabbage
2 cups finely chopped kale
2 large carrots, grated
1/4 cup chopped scallions
1/2 cup chopped cilantro
1 cup chopped roasted cashews or peanuts
Optional: crispy wonton strips
3 tablespoons natural creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons honey or maple syrup
1 tablespoon toasted sesame oil
2 tablespoons low sodium soy sauce or tamari
1 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons sriracha (optional)
2–4 tablespoons water to thin

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Instructions

Rinse quinoa and cook with 1 cup water according to package instructions. Let cool.
Cook edamame by steaming or microwaving with 1/2 cup water until heated through. Let cool.
Prepare veggies: shred cabbage, chop kale, grate carrots, and chop scallions and cilantro.
Make dressing: In a jar or bowl, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, and sriracha until smooth. Thin with water as needed.
In a large bowl, combine cooled quinoa, edamame, and all prepared vegetables.
Pour dressing over the salad and mix until everything is well coated.
Top with chopped cashews/peanuts and optional wonton strips just before serving.

Notes

For best meal prep, store salad and nuts separately. Add nuts right before eating to maintain crunch.
Dressing can be made up to 5 days ahead and stored in the fridge.
For a nut-free version, use sunflower seed butter and seeds.

Nutrition

Serving Size: 6 servings
Calories: 366 kcal
Sugar: 9.1 g
Fat: 19.4 g
Carbohydrates: 34 g
Fiber: 7.7 g
Protein: 17.3 g