This Crunchy Thai Salad is sure to be a hit in your house! It is hands down the most highly requested recipe by my family, and especially in the summer months. It pairs well with chicken or fish, or you can enjoy it on its own!
This recipe includes edamame, which adds a fresh and crunchy texture. Edamame is versatile, delicious and the perfect addition to any salad. I also love to snack on edamame dipped in soy sauce! Edamame provides is high in fiber and is a good source of protein, making this salad both delicious and nutritious. This salad just would not be the same without the edamame! During these difficult times, our US farmers are working tirelessly to ensure that our grocery store shelves are always stocked with our essentials, including edamame. That is why I am so excited to be partnering with US Soy in support of the US farmers who ensure that we have a dependable and sustainable supply of food throughout the nation.
Show love to US farmers by joining me in taking this pledge at SupportUSfarmers.com. Let’s do this!!
RECIPE
Ingredients:
Salad
2 Cups quinoa, cooked
1/2 Cup edamame, cooked
1/4 Cup scallions, chopped
1/2 Cup purple cabbage, sliced,
3-4 carrots, cut into ribbons (using a vegetable peeler)
2 Tbs sesame seeds,
1/2 Cup cashews, roasted (toast in a sauté pan for 2 minutes with no oil)
1/4 Cup parsley, chopped
1/2 Cup pea shoots (optional)
Peanut Dressing
1/3 Cup peanut butter
1 Tbs sesame oil
1 Tbs rice wine vinegar
3 Tbs soy sauce
1 lime, juiced
1 Tbs honey
1 Tbs fresh ginger, grated
Directions:
In a large bowl, mix together all salad ingredients to combine,
In a small bowl, mix together the peanut dressing ingredients until smooth and fully combined,
Add the peanut dressing to the salad bowl and mix well to fully coat the salad. Enjoy!