Ingredients

• 16 oz cooked edamame (about 3 cups)
• 2 cups thinly sliced red cabbage
• 1 bunch lacinato kale, thinly sliced
• 1 ½ cups cooked quinoa
• 1 cup shredded carrots
• 1 cup peanuts, roughly chopped
• ¼ cup chopped green onion
• ¼ cup chopped cilantro

Peanut Dressing

• 3 tbsp creamy peanut butter
• 2 tbsp rice vinegar
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tsp grated or minced garlic
• Splash of water, if desired to thin the sauce 

Directions

1. To a large salad bowl, add the edamame, cabbage, kale, quinoa, carrots, peanuts, green onion, and cilantro. 
2. In a small bowl, whisk together all ingredients for the peanut dressing, adding a splash of water if desired to thin the dressing.
3. Drizzle the dressing over the salad and toss to combine.