Asian-Inspired Crunch Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
This is one of my favorite go-to salads in the warmer months. It’s a textural delight and is so addictive. We’re combining quinoa with protein-packed edamame, crunchy and colorful vegetables, bright herbs, and finishing the dish with a lovely sesame-ginger dressing. It is not only delicious, but also beautiful. Good for the body and good for the soul! What more could we ask for? Enjoy!
For the Salad:
- 1 1/2 cups quinoa
- 1 1/2 cup shelled cooked edamame (about 9 oz.), thawed if frozen
- 1 cup snap peas, thinly sliced
- 1 1/2 cups cucumber (about 1 cucumber), halved lengthwise then sliced into thin half-moons
- 1 cup shredded carrots (about 3 carrots or purchased shredded)
- 2 cups cabbage (green or red, or both), shredded thinly
- 1 cup scallions (about 7 scallions), thinly sliced
- 1 cup cilantro (from 1 bunch), roughly chopped
- 1 cup cashews, roughly chopped
For the Dressing:
- 1/4 cup sesame oil
- 1/4 cup olive oil
- 1/4 cup low sodium tamari or soy sauce
- 1/4 cup rice vinegar
- 1 lime, juiced
- 2 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tbsp ginger root, grated
- Cook quinoa according to package instructions. Set aside to cool.
- In a large salad bowl combine edamame, snap peas, cucumber, carrots, cabbage, scallions, and cilantro. Top with cooked and cooled quinoa, then toss to combine thoroughly.
- In a medium bowl, whisk together all salad dressing ingredients until emulsified and smooth. Taste and adjust oil and acidity if needed.
- Pour desired amount of dressing over the salad and toss to coat. Start with a little then add more as needed. You don’t want to end up with a soggy mess!
- Serve and top each serving with a few tablespoons of cashews.