Purple Cabbage & Cashew Salad with Peanut Ginger Dressing
Beautiful, colorful and delicious vegan salad with Thai flavors and a cashew crunch. This salad is full of nutrition and vegetarian protein! Serve as a main dish or as a side.
1 1/2cupswater(to cook quinoa)
1yellow bell pepperstem and seeds removed, then diced
1 1/2cupsRed Cabbagethinly chopped or shredded
1/2cupCashew Halves Or Peanutschopped
1Fresh Limejuice squeezed
1/2cupEdamameI use the shelled frozen kind
1/2cupAll Natural Peanut Buttercreamy or crunchy
1ThoneyIf vegan, use agave
2 1/2tGingerfreshly grated or fresh ginger paste
3Tsoy sauceGluten-free if desired
2Tred wine vinegarseparated
Water To ThinIf needed
Place the diced red onion in a small bowl and mix in 1 T of the red wine vinegar. Allow to soak for 15 minutes or so. This takes the “sharp bite” out of the red onion. Set aside.
To cook quinoa: Rinse quinoa with cold water in a mesh strainer. In a medium saucepan, bring the water to a boil. Add in quinoa and bring mixture to a boil. Cover the pan, reduce heat to low and let it simmer for 15 minutes or until quinoa has absorbed all of the water.
Remove pan from heat and fluff quinoa with fork. Place in a large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To cook Edamame: In a small saucepan, boil 1 cup of water. Once boiling, add frozen Edamame. Turn the heat to medium-low and simmer 4-5 minutes. Drain water and set the Edamame aside to cool.
To make dressing: Add peanut butter and honey or agave into a medium-sized microwave safe bowl. Heat in the microwave for 20 seconds. Add in ginger, soy sauce, 1 T vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
Add as much or as little dressing as you’d like to the quinoa. You can also save the dressing and simply pour it over your portion and save the rest for another portion later.
Next, fold the red pepper, red onion/vinegar mixture, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.