Cabbage and Edamame Salad with Peanut Dressing
This colorful salad offers up plenty of fiber and plant-based protein, thanks to peanut butter and edamame. This combination of ingredients creates a nutritious, balanced side that can help support stable blood sugar levels while offering up big, bold flavors. Mint, basil and cilantro all work well here. Choose one or combine them all for a more complex flavor.
Ingredients
- 3 tablespoons natural peanut butter
- 2 tablespoons lime juice
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ½ teaspoon crushed red pepper
- 3 cups shredded green cabbage
- 3 cups shredded red cabbage
- ¾ cup diagonally sliced sugar snap peas
- ¾ cup frozen shelled edamame, thawed
- ½ cup sliced radishes
- 3 scallions, sliced
- ⅓ cup chopped soft herbs, such as mint, basil and/or cilantro
Instructions
- Whisk 3 tablespoons peanut butter, 2 tablespoons each lime juice and vinegar, 1 tablespoon soy sauce, 1 teaspoon oil and ½ teaspoon each sugar and crushed red pepper together in a large bowl until smooth.
- Add 3 cups each green cabbage and red cabbage, ¾ cup each snap peas and edamame, ½ cup radishes, 3 scallions and ⅓ cup herbs;
- toss until the vegetables are coated in the dressing.