Edamame Peanut Crunch Salad

subheading: SALAD:

½ cup uncooked quinoa

1 pound frozen shelled edamame

1 ½ cups shredded red cabbage

2 cups finely chopped kale

2 large carrots

¼ cup chopped scallions

½ cup chopped cilantro

1 cup chopped roasted cashews can sub for peanuts

Optional: crispy wonton strips

subheading: DRESSING:

3 tbsp natural creamy peanut butter preferably unsalted

2 tbsp rice vinegar

2 tbsp honey maple syrup

1 tbsp toasted sesame oil

2 tbsp tamari

1 tsp grated fresh ginger

2 clove garlic minced

2 tsp sriracha can omit if you don’t like spice

2 to 4 tbsp water to thin

Rinse the quinoa and add to a pot with 1 cup of water. Cook according to these instructions.

Meanwhile, add the edamame to a steamer basket and steam on the stove.

While those are cooking, prepare the other veggies. Shred the cabbage, finely chop the kale, grate the carrot and chop the scallions and cilantro.

When the edamame and quinoa are done, let cool for about 10 minutes.

Whisk together all ingredients for the dressing until smooth. Taste and adjust seasonings as desired.

Add the quinoa, edamame and all veggies to a large mixing bowl.

Pour the dressing on top and mix until well combined.

Top with chopped roasted cashews and a sprinkle of red pepper flakes.

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