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Red Cabbage, Quinoa & Edamame Salad with Asian Peanut-Herb Dressing.

  • ½
    avocado
  • ½ (5 oz) pkg
    baby spinach
  • ½ small bunch
    cilantro
  • 1 cup
    edamame
  • ½ small pkg
    fresh mint
  • 1 clove
    garlic
  • 1 (1 inch) piece
    ginger root
  • ½ small bunch
    green onions (scallions)
  • 1
    lime
  • ¼ cup
    peanuts, roasted unsalted
  • ½ cup
    quinoa
  • ½ small head
    red cabbage
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    salt
  •  
    soy sauce
  •  
    toasted sesame oil
  • 1
    In a small saucepan, combine quinoa, water, and salt; bring to a boil. Reduce heat to a simmer, cover, and cook for 15-18 minutes. Transfer cooked quinoa to a baking sheet pan and spread out in a thin layer to cool.
    ½ cup quinoa
    1 cup water
    ⅛ tsp salt
  • 2
    Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    1 lime
    1 (1 inch) piece ginger root
    ½ small bunch green onions (scallions)
    ½ small pkg fresh mint
    ½ small bunch cilantro
    ½ small head red cabbage
    ½ (5 oz) pkg baby spinach
    ½ avocado
  • 3
    Place edamame in a colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.
    1 cup edamame
  • 4
    Zest and juice lime into a large salad bowl.
  • 5
    Peel and mince garlic and ginger; transfer both to the salad bowl.
    1 clove garlic
  • 6
    Trim and mince green onions; add to the bowl.
  • 7
    Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl.
  • 8
    Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
  • 9
    Roughly chop peanuts and add half to the bowl (reserve the rest for garnish).
    ¼ cup peanuts, roasted unsalted
  • 10
    Add soy sauce, oils, and crushed red pepper to the bowl; whisk to combine the dressing.
    2 tbsp soy sauce
    1 ½ tbsp extra virgin olive oil
    1 tbsp toasted sesame oil
    1 pinch crushed red pepper
  • 11
    Halve the cabbage lengthwise and cut out the core; thinly slice crosswise and add to the bowl with the dressing. Using tongs, toss cabbage with the dressing to thoroughly coat.
  • 12
    Add spinach, edamame, and quinoa to the bowl; toss once more to combine the salad.
  • 13
    Halve and pit the avocado; slice crosswise while still in the skin and scoop out with a spoon.
  • 14
    To serve, divide salad between plates or bowls. Top with avocado and reserved peanuts. Enjoy!