Rainbow Salad

Ingredients

Salad Base:

• ½ cup cooked quinoa 

• 2 cups frozen edamame 

• 2 cups shredded red cabbage 

• 2 cups baby spinach 

• 1 cup carrots (cut into thin match sticks) 

• 1 cup roasted peanuts 

Dressing: 

• ¼ cup peanut butter 

• 2 tbsp rice vinegar 

• 1 tbsp soy sauce 

• 1 tbsp maple syrup

• 3 cloves minced garlic 

• 1 tsp grated ginger 

• 2 tbsp water (add more if needed) 

Garnish: 

• Peanuts 

• Coriander 

• Green onions 

• Sesame seeds 

1. In a large bowl, add the edamame, spinach, cabbage, carrot and quinoa. 

2. Sprinkle the roasted peanuts. 

3. Pour the dressing and toss together. 

4. Garnish with sesame seeds, peanuts, green onions and coriander. 

5. Enjoy! 

Preparation

1. In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, ginger and garlic. 

2. Then slowly add water to thin it out depending on the consistency that you like. 

3. Cook your edamame according to packaged instructions.