Description

This vibrant salad offers a delightful combination of fresh textures and savory flavors. It features tender edamame, crisp purple cabbage, shredded carrots, and crunchy broccoli florets, all tossed with fluffy quinoa. A creamy, nutty dressing coats each ingredient, bringing together a harmonious blend of sweet, tangy, and umami notes. Garnished with fresh cilantro and toasted nuts, this salad is both satisfying and refreshing.

Ingredients

Scale

For the Salad:
1 cup cooked quinoa, cooled
1 cup shelled edamame, thawed
2 cups shredded purple cabbage
1 cup shredded carrots
1 cup small broccoli florets, finely chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped roasted peanuts or almonds
For the Creamy Peanut Dressing:
1/4 cup creamy peanut butter
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon maple syrup or agave nectar
1 teaspoon grated fresh ginger
1 clove garlic, minced
2–4 tablespoons water, to thin

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Instructions

**Prepare the Quinoa:** If not already cooked, rinse 1/2 cup dry quinoa thoroughly. Combine with 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and let cool completely.
**Prepare the Vegetables:** In a large mixing bowl, combine the cooled cooked quinoa, thawed edamame, shredded purple cabbage, shredded carrots, and chopped broccoli florets.
**Make the Dressing:** In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic until smooth. Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired consistency. It should be pourable but still creamy.
**Assemble the Salad:** Pour the dressing over the salad ingredients in the large mixing bowl. Toss gently to ensure all components are evenly coated.
**Garnish and Serve:** Transfer the salad to serving bowls. Garnish with fresh cilantro and chopped roasted peanuts or almonds before serving.

Notes

For a quicker preparation, use pre-cooked quinoa or cook it ahead of time.

Adjust the amount of water in the dressing to achieve your preferred thickness.

Add grilled tofu or chicken for an extra protein boost.

Store leftover dressing separately and add just before serving to maintain freshness.

Prep Time: 20 minutes
Cook Time: 15 minutes (for quinoa)

Nutrition

Calories: 420
Fat: 22g
Carbohydrates: 45g
Protein: 18g