Cooked - Crunchy Thai Peanut Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crunchy Thai Peanut Salad

8.0

½ cup raw, unsalted peanuts

½ cup shelled edamame beans (NOT in a pod, fresh or frozen will work)

¾ cup cooked quinoa (cooled to room temp (or refrigerated))

¼ head red cabbage (grated or thinly sliced (thinly sliced gives more of a crunch))

1 medium carrot (grated)

⅓ cup cilantro (finely chopped)

1 green onion (thinly sliced)

2 Tbsp natural peanut butter

2 tsp tamari

½ Tbsp pure maple syrup

1 tsp rice vinegar

1 tsp grated ginger

2 cloves garlic (minced)

1 tsp lime juice

1 Tbsp water

Roast your peanuts: Preheat the oven to 350F. Prepare a baking tray by lining it with aluminum foil. Spread the raw peanuts on the baking tray and bake for 6 minutes. Remove from oven, give them a stir, and return to oven for another 4-8 minutes (or until they have darkened a bit and are fragrant). Remove from oven and cool for 10 minutes, then roughly chop the peanuts.
While your peanuts cook and cool, you can move on to steps 2-4 of the recipe.
Prepare your edamame: if you are using frozen edamame, follow the package directions to thaw.
Make your Peanut Dressing: Add all ingredient for the Peanut Dressing into a high powered blender. Blend until very smooth.
Prepare your salad: Toss together the thawed shelled edamame, cooled quinoa, red cabbage, carrot, cilantro, and green onion.
Finishing touches: pour your dressing onto your salad and toss to coat everything evenly. Serve and sprinkle with the chopped roasted peanuts. Enjoy!

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created last week

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