Purple Cabbage and Edamame Salad with Peanut Sauce 

 July 6, 2020

By  Nurse Kristin

This purple cabbage and edamame salad quickly won over my heart over this past 4th of July.

I made this salad in advance of the weekend and literally brought it everywhere with me. As many people do, I traveled for a few hours over the weekend. I packed this salad in a cooler and had some on the way up north for the weekend. After a long car ride, I had some again before going out for the evening. The next day, I went for a long bike ride and brought the salad with to eat when I was done. And then on the 4th, this salad found it’s back in the cooler and came with me to the beach.

I doubled the recipe and there was plenty to go around.

This is a simple crowd pleasing healthy plant based salad. A salad like this can be served as a side or as the main dish. This incorporates all the good stuff: greens, beans, grains and veggies.

You can make this on a week night, bring it to a pot luck, or make it on a Sunday so you have a quick and healthy snack or lunch to eat throughout the week.

Eating healthy doesn’t have to be tricky or take much time. Just a little a prep.

To your health and happiness,

Nurse Kristin

Purple Cabbage and Edamame Salad with Peanut Sauce

Easy plant based salad with veggies, grains, beans and a peanut sauce
Course Salad, Side Dish
Servings 4



  • 1 1/2 cups Shelled Edamame
  • 1/4 cup Quinoa
  • 1/2 cup Cucumber Sliced
  • 1 Carrot Shredded with a peeler
  • 2 cups Purple Cabbage Chopped into small pieces
  • 1/2 cup Red Bell Pepper Sliced

Peanut Sauce

  • 2 tsp Fresh Ginger Minced
  • 1 tsp Fresh Garlic Minced
  • 1/4 cup Peanut Butter
  • 1 tsp Apple Cider Vinegar
  • 1 tbsp Low Sodium soy sauce
  • 1 tsp Sriracha hot sauce
  • 1 tbsp Maple Syrup
  • 1/4 cup Water


  • Cook quinoa according to instructions on package. You will need twice as much water as quinoa. Bring water to a boil, add the quinoa, cover and cook for 15-20 minutes. You can check on quinoa periodically, to ensure that it doesn't cook to the bottom of the pan. Once done, fluff with fork and set aside.
  • While quinoa is cooking, defrost edamame.
  • While quinoa cooking and edamame is defrosting, start chopping your veggies. Chop purple cabbage and cucumber into small pieces. Use a peeler to peel the carrot into thin strips. Slice bell pepper into thin strips.
  • Now, start making your sauce. You can either throw all of the ingredients into a food processor or you can mince the ginger and garlic and whisk all ingredients together by hand. Gradually add water until you have reached your desired consistency.
  • Combine quinoa, edamame, veggies and sauce into a bowl. Stir to combine.
  • Enjoy! This salad will be good for up to 5 days in a fridge.
Keyword plant based salad, whole food plant based salad

Nurse Kristin

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