Description
This Edamame Salad with peanut sauce is a fresh, protein-packed dish loaded with crunchy vegetables and bold Thai-inspired flavors. Perfect as a side or light meal.
Ingredients
- 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 and rinse under cold water
- Add the edamame to a large bowl along with cabbage carrots green onions kale and cilantro
- In a separate bowl whisk peanut butter rice vinegar soy sauce maple syrup sesame oil ginger and Sriracha until smooth
- Add warm water if needed to adjust the sauce consistency
- Pour the sauce over the salad and toss until well combined
- Top with chopped nuts and chill in the refrigerator for at least one hour before serving
Notes
- Store in the refrigerator for 3 to 4 days
- Add quinoa rice or noodles to make it a full meal
- Adjust spice level by changing Sriracha amount
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 12 g
- Sodium: 402 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg