Name: Edamame Salad with Peanut Sauce
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 6 servings
Cuisine: thai
Ingredients: 16 ounces frozen shelled edamame; 1 cup shredded red cabbage; 1 cup shredded carrots; 0.5 cup chopped green onions; 2 cups chopped kale; 0.25 cup chopped cilantro (optional); 0.5 cup chopped peanuts (or cashews); 6 tbsp creamy peanut butter; 3 tbsp seasoned rice vinegar; 3 tbsp low sodium soy sauce; 3 tbsp pure maple; 1 tsp toasted sesame oil; 0.25 tsp ground ginger; 1 tsp Sriracha hot sauce (or to taste); null null warm water (to thin sauce, as needed)

Instructions

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1

Cook or thaw the frozen shelled edamame (16 ounces) according to package instructions. Rinse under cold water.
2

Add the [frozen shelled edamame] to a large bowl, along with the shredded red cabbage (1 cup), shredded carrots (1 cup), chopped green onions (0.5 cup), chopped kale (2 cups), chopped cilantro (0.25 cup), and chopped peanuts (0.5 cup).
3

In a small-medium bowl, add the creamy peanut butter (6 tablespoons), seasoned rice vinegar (3 tablespoons), low sodium soy sauce (3 tablespoons), pure maple (3 tablespoons), toasted sesame oil (1 teaspoon), ground ginger (0.25 teaspoon), and Sriracha hot sauce (1 teaspoon). Whisk until smooth. Whisk in a little [warm water] if it's too thick.
4

Pour the sauce over the salad and toss until well combined.
5

Sprinkle more [chopped peanuts] on top, if desired. Cover and chill in the refrigerator for at least an hour before serving, if possible.