Crunchy Edamame Salad

This nutrient-dense colourful salad will leave you energized and satisfied! Enjoy as a side dish or as a main for a nourishing plant-based lunch on its own.

Yield: 2–4 servings

INGREDIENTS

For the salad

• 1 cup frozen shelled edamame
• ½ cup diced purple cabbage
• ½ cup diced cucumber
• 1 bell pepper, diced
• 1 large carrot, diced
• ½ cup roasted cashews or peanuts
• ¼ cup chopped scallion
• ¼ cup chopped cilantro

For the sauce

• ¼ cup Nuts to You Peanut Butter or Peanut Cashew Butter
• ¼ cup rice vinegar
• 2 Tbsp soy sauce or tamari
• 1 tsp honey
• 1 garlic clove, minced
• 1 Tbsp minced ginger
• 1 Tbsp Sambal Oelek or sriracha

INSTRUCTIONS

1. Cook the edamame by microwave with a splash of water for 3 to 4 minutes or boil in a small pot for 3 to 4 minutes. Drain off water and allow to cool.
2. In a small bowl, whisk together all the sauce ingredients until completely smooth.
3. In a large bowl, add cooled edamame to the other salad ingredients. Pour the sauce over the salad and mix to combine. Taste and adjust seasoning to your liking.
4. Store in the refrigerator for up to 3 days.

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