Crunchy, savory, perfectly spicy, this simple Asian crunch edamame salad is the ultimate meal prep lunch recipe. It's naturally vegan, gluten free, easy to make and drizzled with a peanut dressing that is to die for.
Rinse the quinoa and add to a pot with 1 cup of water. Cook according to these instructions.
Meanwhile, add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes, or add to a steamer basket and steam on the stove.
While those are cooking, prepare the other veggies. Shred the cabbage (I like to use a mandoline), finely chop the kale, grate the carrot and chop the scallions and cilantro.
When the edamame and quinoa are done, let cool for about 10 minutes.
Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired.
Add the quinoa, edamame and all veggies to a large mixing bowl.
Pour the dressing on top and mix until well combined.
Top with chopped roasted cashews and a sprinkle of red pepper flakes.
This salad gets better with time as the dressing has a change to soften the veggies and infuse them with flavor. It will keep in the fridge for about 5 days in an air tight container.To make life easier, I recommend purchasing shelled edamame for this recipe. Shelled edamame has been removed from the shell so you won't need to do that yourself.