Thai Edamame Salad
 
Prep time
Total time
 
This blend of crisp vegetables and creamy Thai dressing is perfect for a light, flavorful lunch! [vegan & gluten-free]
Author:
Recipe type: Salad
Cuisine: Thai
Serves: 4-6 servings
Ingredients
  • *Creamy Thai Dressing:
  • ½ cup almond or peanut butter
  • 3 T. rice vinegar
  • 1 T. tamari or soy sauce (reduced sodium)
  • 1 T. sesame seed oil (optional)
  • ½ t. minced garlic
  • 1 t. minced ginger
  • 1 green onion, chopped
  • ½ lime, juiced
  • ¼ cup fresh cilantro
  • 3-5 shakes hot sauce, if desired
  • ¼ t. salt
  • ¾ cup water, plus more for thinning to desired consistency
  • -------------------------------------------------------------------------------
  • 16 oz. frozen shelled edamame (soy beans), thawed
  • 1 red bell pepper, chopped
  • 1 small cucumber, chopped
  • 2 green onions, chopped
  • ½ cup shredded red cabbage
  • ½ cup grated/shredded carrot
  • 1 handful peanuts
  • 1 handful fresh cilantro
  • ½ avocado, cubed
  • 1 package nori sheets (optional), for serving
  • Lime wedges (optional), for serving
  • Fresh cilantro for garnish
Instructions
  1. Combine dressing ingredients together in a blender until completely smooth. Add more water and/or salt, if desired.
  2. Stir together vegetables in a large bowl. Toss with desired amount of dressing and spoon onto nori sheets. Garnish with cilantro, more peanuts, and lime wedges.
Notes
To make ahead, combine all vegetables except avocado. When ready to serve, toss salad with dressing and fold in cubed avocado. Keep in an air-tight container in the fridge up to four days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/03/24/thai-edamame-salad/