Spring Roll Salad

This salad is a vibrant, crunchy, and protein-packed dish inspired by the flavors of fresh spring rolls. With edamame, quinoa, crisp cabbage, mini cucumbers, bell peppers, spiral-cut carrots, and a sprinkle of peanuts, it’s finished with fresh cilantro and a zesty Thai peanut dressing for a refreshing, satisfying meal.

Recipe Information

Total Time:

Yield:

2 servings

Ingredients

1 cup cooked shelled edamame

1 cup cooked white quinoa

1 cup shredded red cabbage

1 cup sliced mini cucumbers

1 cup chopped red bell pepper

1 cup spiral-cut peeled carrots

¼ cup bias-sliced green onions

1 tablespoon dry roasted peanuts

Fresh cilantro, for garnish

¼ cup bottled Thai peanut dressing, for serving

Directions

In a medium serving bowl, arrange edamame, quinoa, cabbage, cucumbers, bell pepper and carrots. Top with green onions and peanuts. Garnish with cilantro, if desired. Serve with Thai peanut dressing.