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Recipe By: Cookin
Quinoa Cabbage Crunch Salad
Ingredients
- Salad ingredients:
- ½ cup quinoa uncooked
- 2 ½ cups water divided to cook quinoa and edamame
- 1 cup edamame frozen or fresh
- 1 cup red cabbage shredded
- 1 cup green cabbage shredded
- 1 cup grated carrots
- ½ cup cilantro chopped
- ⅓ cup green onion sliced thin
- ⅓ cup peanuts chopped
- Sauce ingredients:
- ⅓ cup smooth peanut butter
- 2 tablespoons soy sauce, coconut aminos, or tamari
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ginger powder or 2 teaspoons fresh grated ginger
- 1 pinch of sea salt
- 1 pinch of red pepper flakes optional
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Directions
Cook quinoa:
- Add dry quinoa to a small pot with 1 cup of water. Cover and bring to a boil, then reduce to a low simmer and cook about 15-20 minutes until water is absorbed. Remove the lid and let sit 5-10 minutes, then fluff with a fork.
Cook edamame:
- Meanwhile, in a small pot boil the remaining water (1 1/2 cup, as recipe is written) and add fresh or frozen edamame. Boil 5 minutes, or until edamame has become soft (but not mushy). Drain and set aside.
Make sauce:
- While the quinoa and edamame is cooking, make the sauce by combining peanut butter, soy sauce (or tamari), lime juice, maple syrup, rice vinegar, sesame oil, ginger powder (or fresh ginger), salt, and red pepper flakes (if using) to a small bowl. Whisk to mix well, then set aside.
Assemble salad:
- When quinoa and edamame have cooked the sauce is ready, to a large salad bowl add red cabbage, green cabbage, grated carrots, cilantro, green onion, peanuts, cooked quinoa, and cooked edamame. Drizzle the salad with the peanut sauce, then toss to combine.
- Notes
- Prep ahead: This recipe is a great salad for meal prep. Make once at the beginning of the week and portion it out in single-serving containers for a grab-and-go lunch or quick backup dinner.
- Leftovers and storage: Store leftover salad in an airtight container in the refrigerator for up to 4 days. Do not freeze.
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