This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!
311 kcal
/serving
20 min
Serves
6
Easy
Asian
Vegetarian
Gluten Free
Vegan
Ingredients
- 16 oz frozen shelled edamame
- 1 cup (240ml) shredded red cabbage
- 1 cup (240ml) shredded carrots
- 1/2 cup chopped green onions
- 2 cups (480ml) chopped kale
- 1/4 cup chopped cilantro (optional)
- 1/2 cup chopped peanuts (or cashews)
- 6 tbsp creamy peanut butter
- 3 tbsp seasoned rice vinegar
- 3 tbsp low sodium soy sauce
- 3 tbsp pure maple syrup
- 1 tsp toasted sesame oil
- 1/4 tsp ground ginger
- 1 tsp Sriracha hot sauce (or to taste)
Preparation
Not specified
Cooking
- Cook or thaw the edamame according to package instructions.
- Rinse under cold water.
- Add the edamame to a large bowl, along with all other salad ingredients.
- In a small-medium bowl, add the peanut sauce ingredients and whisk until smooth.
- Whisk in a little warm water if it's too thick.
- Pour the sauce over the salad and toss until well combined.
- Sprinkle more chopped nuts on top, if desired.
- Cover and chill in the refrigerator for at least an hour before serving, if possible.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
311
Calories
17.0g
Protein
15% DV
23.2g
Carbs
8% DV
19.1g
Fat
24% DV
7.1g
Fiber
19% DV
11.7g
Sugars
309mg
Sodium
21% DV
| Diet Type | High Fiber |
| Health Labels | Vegan Vegetarian Pescatarian Dairy Free Egg Free Milk Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
