Rainbow Kale-Edamame Salad
Fresh, filling and incredibly flavorful Rainbow Kale – Edamame Salad. The perfect plant-based main or side dish. Wholesome, fiber-rich, protein-rich and loaded with colorful veggies.
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!
Notes
* I don’t like the strong taste of raw onions, so I place the chopped onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.