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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai crunchy peanut salad

1.0

1 tbsp peanut butter or sunflower butter

1 tbsp Bragg's amino acids or soy sauce

2 tsp maple syrup

2 tsp lemon juice

1 tsp rice vinegar

1 clove garlic, finely grated or minced

1 tsp minced ginger

¼ tsp kosher salt

¼ tsp chili flakes

2 tsp water

1 cup frozen edamame, boiled, drained and rinsed

¼ cup dry quinoa, cooked according to package instructions

1 cup finely chopped iceberg lettuce

1 cup finely chopped purple cabbage

1 cup finely grated carrot

¼ cup cilantro, minced

3 medium green onions, finely chopped

2 tbsp roasted and unsalted peanuts

2 tbsp sesame seeds

Begin by cooking the edamame and quinoa according to package instructions.
While the edamame and quinoa cook, make the dressing. In a cup or bowl, add in all of the dressing ingredients and whisk well.
Add in the 2 tsp of water and whisk into the dressing for about 30 seconds until silky smooth. Add more water to thin the dressing to desired consistency.
Adjust the dressing for salt and maple syrup, and set aside.
Prep all of the veggies (iceberg, cabbage, carrots, green onion, cilantro) and add them into a large salad bowl.
Add the cooked quinoa, edamame, peanuts and sesame seeds into the bowl.
Drizzle the dressing over the salad and toss to combine.
Adjust for salt and enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 26 weeks ago

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