Nourishing, hearty and flavor-packed Rainbow Kale-Edamame Salad with a scrumptious Peanut Butter-Citrus Dressing.
If you don’t like kale, then you haven’t tried this salad. This salad recipe will win over even the biggest kale haters. The textures, the flavors, the oh-so-dreamy peanut butter dressing, I promise, your taste buds are in for a treat!
All the vibrant colors mean this healthy salad is loaded with nutrients, vitamins and antioxidants. Yay! This salad is packed with fiber and plant-based protein, thanks to ingredients like edamame, quinoa, kale and peanut butter. Best of all, it tastes beyond amazing. Mango, red pepper and cucumber pair incredibly well with cilantro, citrus fruits and peanuts. This nourishing rainbow salad is a real crowd-pleaser and the perfect side dish for your next dinner party. Even your non-vegan, junk-food-loving friends are going to enjoy this colorful meal.
This recipe is easy and quick, it can be ready in 20 minutes. And is perfect for meal-prepping. Just don’t add the peanuts until you are ready to eat it, or they’ll become soggy.
I love how fresh, filling and delicious this vegan salad is, hope you enjoy it as much as we do!
If you try this healthy salad recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Rainbow Kale-Edamame Salad
Ingredients
SALAD:
- ⅓ cup quinoa
- 1 cup frozen edamame
- 2 cups kale, de-stemmed and thinly sliced
- 1 cup red cabbage, finely chopped
- 1 cup mango, finely chopped
- 1 cup cucumber, finely chopped
- ½ cup red pepper, finely chopped
- ½ cup cilantro, tightly packed and finely chopped
- ½ cup toasted peanuts, roughly chopped
- 1 small red onion, finely chopped*
- Sea salt
PEANUT BUTTER DRESSING:
- ¼ cup peanut butter
- ¼ cup orange juice
- 2 Tbsp lime juice
- 2 Tbsp coconut aminos
- 1 tsp finely grated ginger
- 1 tsp sriracha
Instructions
- To cook the quinoa, rinse well and place it in a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes, until tender. Drain well and let cool completely.
- Cook frozen edamame in boiling water for 5 minutes. Drain and rinse under cold water.
- While the quinoa and the edamame are cooking, prep your veggies.
- Add cooked quinoa, edamame, kale, cabbage, mango, cucumber, red pepper, cilantro, peanuts and onion to a big bowl, toss to combine. Set aside.
- Place all the dressing ingredients in a small bowl and whisk until combined.
- Add the peanut butter dressing to the salad. Toss to combine. Add sea salt to taste.
- Enjoy this vibrant salad!