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
Ingredients
Salad
- 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
Instructions
- 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.
