Dinner’s ready!
Taste of Tokyo edamame salad
SERVES 4 PREP AND COOK TIME
15 MINUTES
½ cup (100g) quinoa, rinsed
3 cups (450g) shelled frozen edamame, thawed
3 cups (340g) thinly shredded red cabbage
3 cups (60g) baby spinach
4 spring onions, sliced
½ cup (75g) salted cashews, roughly chopped
DRESSING
½ cup (140g) smooth peanut butter
⅓ cup (80ml) rice wine vinegar
2 tablespoons soy sauce or tamari
1½ tablespoons maple syrup 2 teaspoons finely grated ginger
1 teaspoon cayenne pepper (optional – warning, this has a real kick!)
2 tablespoons hot water, plus more as needed to thin the dressing
1 Cook the quinoa according to packet directions. Drain. Transfer to a large bowl and cool in the fridge.
2 Add the edamame, cabbage, baby spinach, spring onions and cashews to the bowl. Mix well.
To make the dressing, whisk the ingredients in a bowl until well combined. Add more
