Are you looking for something to bring to your next tailgate party? Or seeking something heart-healthy to put on your plate in addition to — or in place of — the traditional brats and burgers? Ditch the mayonnaise and sour cream and serve this tasty, colorful salad. Homemade dressing, fall vegetables, and plant-based proteins come together to make a satisfying side dish. Thanks to the protein-rich edamame, cashews, and peanut butter, even your friends following a vegetarian diet will appreciate it. And so will your heart.
PREP TIME
30 Min
COOK TIME
15 Min
SERVINGS
20
DIFFICULTY
Easy
Ingredients
Salad
- 1 ½ cups shelled edamame
- 3 cups prepared quinoa (or 1 cup raw quinoa, cooked)
- 1 cup diced English cucumber (~ 1 cucumber)
- ¾ cup diced bell pepper (~1 large bell pepper)
- 2 cups ripe mango, diced (~1 large mango)
- 1 cup shredded carrot (~2 medium carrots)
- 3 cups shredded red cabbage (~half of a small head)
- ½ cup cashews or nut of choice
Peanut Dressing
- ¼ cup natural peanut butter
- ¼ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 3 tablespoons sesame oil
- 1 tablespoon chili paste — or crushed red pepper flakes
- 1 ½ tablespoons honey
- 1 tablespoon minced garlic
- 1 tablespoon ginger paste
Directions
- Prepare quinoa according to package directions. Allow to cool. Add to large mixing bowl.
- Clean, peel, and dice the cucumber, peppers, and mango. Clean and shred the peeled carrots and cabbage. Add all the veggies to mixing bowl with the quinoa.
- Measure out all ingredients for peanut dressing and place in separate bowl. Whisk until well incorporated. Pour over vegetables and quinoa.
- Gently stir until vegetables and quinoa are coated.
- Sprinkle nuts on top of salad and serve. Salad can be served at room temperature or chilled prior to serving.
Nutrition Facts
Servings: 20 | Serving size: ½ cup | Calories: 117 | Total fat: 6g | Saturated fat: 1g | Total carbohydrate: 12g | Fiber: 2g | Protein: 4g | Sodium: 181mg
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Tags: Recipe
salad recipes
