Edamame, cucumbers, bell pepper and cilantro are tossed in a sesame miso vinaigrette for an Asian edamame salad that’s anything but boring!
For the salad:
8 oz spinach greens of your choice
1/2 cup tri color quinoa, uncooked
1 1/2 cups frozen edamame (not in the shell)
1 1/2 cups shredded red cabbage
2 large carrots, shredded
1/2 cup chopped cilantro
1 english cucumber, thinly sliced
Sliced almonds or crushed peanuts, optional for garnish
For the dressing:
- 2 tablespoons fresh ginger peeled and minced (from about a 2-inch piece)
- 2 tablespoons white miso
- juice of one lime
- 1 tablespoon soy sauce
- 2 tablespoons canola oil or other neutral-tasting oil
- 1 tablespoon agave
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons sherry vinegar
Cook quinoa according to instructions. Set aside to cool.
Chop veggies and cilantro.
Combine salad ingredients in a large bowl.
Make dressing by combining all ingredients in a small bowl and whisk to combine.
Toss salad with dressing and garnish with peanuts or sliced almonds if desired.
Got leftovers? Store them in an airtight container undressed and this salad should keep for 3-4 days.
Season your salad ingredients. Before layering each vegetable in this salad, toss them together with a pinch of salt, dry herbs/spices or other fresh herbs of your choice.
Keywords: salad; quinoa; vegetarian