A fresh, hearty summer salad with crunchy, savory veggies and an authentic peanut dressing.
Servings
4people
Servings
4people
Ingredients
3/4cupuncooked quinoa
2cupsshredded cabbage
1red bell pepperdiced
1cupshredded or matchstick carrots
1/2cup cilantro
1/4cupscallions
1/2cuppeanutshoney roasted is my favorite
1cupcooked, shelled edamame
lime, mint and cilantro for garnish
For the Sauce
3TbAsian Fish Sauce
3Tbbrown sugar
6Tbfresh lime juice
1clovegarlic finely grated
6Thai Chiles thinly slicedor 2 serrano chiles
For the Peanut Dressing
2TbAsian Fish Sauce
2Tbrice vinegar
6Tbfresh lime juice
2Tbsoy sauce or tamari
11 inchfresh ginger, peeled and sliced
5-6Tbcreamy peanut butter
1-2Tbbrown sugar
2tspsesame oil
pinchcayenne
Instructions
To cook the Quinoa
: In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make the dressing
Combine all ingredients in a food processor or blender. Set aside.
To make the sauce
Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Let sit for 15 minutes to let the flavor shine.
Next fold in red pepper, cabbage, carrots, cilantro and mint into the quinoa. Add sauce to quinoa. Drizzle entire bowl with dressing.
Garnish with peanuts and green onions. Serve chilled or at room temperature with lime wedges, if desired.