Edamame & Peanut Crunch Salad
Crisp lettuce, shredded cabbage, carrots, quinoa, edamame, and roasted peanuts get tossed in a creamy homemade peanut dressing and topped with crispy wontons. This protein-packed edamame peanut crunch salad is easy to make in 20 minutes and works as a filling main or a side for get-togethers.
Ingredients
- 2 cups crisp lettuce roughly chopped
- 1/3 cup red cabbage shredded
- 1/3 cup carrots julienned
- 2/3 cup cooked quinoa cooled
- 1/2 cup edamame
- 1/2 cup salted peanuts
- 1/2 cup crispy wontons
- Green onion and sesame seeds to garnish
Peanut Dressing
- 1/3 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup low sodium soy sauce
- 3/4 cup peanut butter
- 1/4 cup honey
- 2 cloves garlic
- Water to thin
Instructions
- Chop and prepare the lettuce, cabbage, and carrots.
- In a blender, combine all of the ingredients for the peanut dressing. Blend until smooth. Add water to thin to your desired consistency and blend again until smooth (I added about 1/3 cup).
- Add the lettuce, cabbage, carrots, cooled quinoa, edamame, and peanuts to a large bowl. Toss with the peanut dressing.
- Top with crispy wontons and garnish with chopped green onion and sesame seeds.