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Purple Cabbage and Edamame Salad with Peanut Sauce

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

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.