Asian Edamame Crunch Salad – Harmony Valley Farm

Asian Edamame Crunch Salad

Yield

Yield: 4 Servings

Ingredients

2 cups of shelled edamame
1 cup cooked quinoa
1 bell pepper, chopped
1 cup shredded carrots
1 cup shredded purple cabbage
2 green onions, chopped
¼ cup roasted cashews, chopped
¼ cup cilantro, coarsely chopped

Sesame Dressing:

2 Tbsp olive oil
1 Tbsp toasted sesame oil
1 Tbsp rice vinegar or lime juice
2 tsp tamari or soy sauce
1 tsp maple syrup
2 tsp grated ginger
Salt & black pepper, to taste

Instructions

In a large mixing bowl, combine edamame, quinoa, bell pepper, carrots, purple cabbage, green onions, cashews, and cilantro. Toss gently to combine.
Prepare the dressing by mixing olive oil, sesame oil, rice vinegar, tamari, maple syrup, ginger, salt, and pepper together in a small cup or jar.
Pour the dressing onto the salad and mix together to combine and serve.
Store leftovers in the fridge for up to 4 days.

Notes

Recipe borrowed from www.choosingchia.com/asian-edamame-crunch-salad.

Photo from choosingchia.com

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

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