Edamame Crunch Salad with Creamy Peanut Sauce

This Edamame Crunch Salad recipe from yours truly here at The Olive Tap Long Grove is simple, quick, and absolutely scrumptious with plenty of flavor tied into excellent nutrition specs. It has a quinoa base with a mix of crisp edamame, colorful vegetables, and soft, sweet cashews, you can't expect anything less than perfection in every bite. Topped with a creamy peanut sauce as the dressing, this clean-eating salad is great to serve for lunch, dinner, or honestly whenever you're craving a good eat!

Ingredients:

For the Base Salad:

3 cups cooked quinoa, chilled
1 16oz package frozen edamame
2 cups shredded red cabbage
2 cups finely chopped kale
2 large carrots, shredded
1/2 cup chopped scallions
1 cup chopped roasted cashews

For the Dressing:

3 tablespoons natural creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons maple syrup
1/2 tablespoon The Olive Tap’s Roasted Sesame Oil
2 tablespoons low sodium soy sauce or tamari
1 teaspoon grated fresh ginger
2 clove garlic minced
2 teaspoons sriracha (can omit if you don’t like spice)
2-4 tablespoons water to thin

Directions:

Put cooked quinoa in large serving bowl, chop all salad ingredients and mix into the quinoa.
In a separate bowl mix all dressing ingredients.
Top the salad with dressing, mix and serve!

DIVE ON IN!

-Recipe adaptation by Kelly, Owner of Long Grove Olive Tap