Cooked - Crunchy Edamame + Quinoa Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crunchy Edamame + Quinoa Salad

6.0

3 cups cooked quinoa

3 cups shelled edamame beans ((12 ounces) defrosted if using frozen)

3 cups finely chopped coleslaw mix (or 2 cups shredded cabbage and 1 cup shredded carrot)

½ English cucumber (diced)

½ cup cilantro or parsley (chopped)

4 scallions (trimmed and thinly sliced (or ⅓ cup chopped chives))

½ cup sliced toasted almonds

¼ cup toasted sesame seeds

2 teaspoons grated fresh ginger (or 1 teaspoon dried ground ginger)

2 Tablespoons rice vinegar

2 Tablespoons maple syrup (or honey if vegan is not needed)

¼ cup low-sodium soy sauce (or use tamari, or coconut aminos for a gluten free option)

1 Tablespoon toasted sesame oil

Add quinoa, edamame, chopped coleslaw mix, cucumber, cilantro, scallions, almonds, and sesame seeds to a large bowl. Mix to combine.
In a small bowl, whisk together the ginger, vinegar, soy sauce, maple syrup/honey, and sesame oil.
Pour the dressing over the salad and toss to coat and combine.
Serve the salad at room temperature or chilled with additional herbs, nuts, and sesame seeds on top for garnish. Make ahead: The salad (minus the nuts) and vinaigrette can be made 2 days ahead of time then tossed together before serving. Add the nuts before serving to keep them crunchy.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 76 weeks ago

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