Thai-Inspired Edamame & Cabbage Crunch Salad

This Thai-inspired crunch salad starts with shredded purple and green cabbage, carrots, and edamame, then gets tossed with a creamy peanut dressing and plenty of fresh cilantro and mint. The combination gives you fiber, plant protein, unsaturated fats, and a whole lot of texture.

Serves: 4

Prep time: 20 minutes

Ingredients

For the salad

• 3 cups thinly shredded green cabbage

• 3 cups thinly shredded purple cabbage

• 2 cups shredded carrots

• 2 cups shelled edamame, cooked and cooled

• 4 green onions, thinly sliced

• 1 cup fresh cilantro, roughly chopped

• 1/2 cup fresh mint, roughly chopped

• 1/2 cup chopped peanuts, optional

• Lime wedges, for serving

For the peanut dressing

• 1/3 cup natural peanut butter or almond butter

• 3 tablespoons lime juice

• 2 tablespoons rice vinegar

• 1 tablespoon reduced-sodium tamari or soy sauce

• 1 tablespoon maple syrup

• 1 teaspoon grated fresh ginger

• 1 small garlic clove, finely grated or minced

• 3 to 5 tablespoons warm water, as needed to thin

Instructions

1. Add the green cabbage, purple cabbage, carrots, edamame green onions, cilantro, and mint to a large bowl.

2. In a small bowl, whisk together the peanut butter, lime juice, rice vinegar, tamari, maple syrup, ginger, and garlic. Add warm water 1 tablespoon at a time until the dressing is creamy but pourable.

3. Pour the dressing over the salad and toss until everything is evenly coated.

4. Top with chopped peanuts, if using, and serve with extra lime wedges.

Make It Your Own

This is a very forgiving salad. Add red bell pepper, cucumber, snap peas, shredded Brussels sprouts, or whatever crunchy vegetables you have on hand. If you want to stretch it into a larger meal, serve it over brown rice, quinoa, or farro.

For meal prep, keep the dressing separate and toss it with the salad just before eating. The cabbage holds up much better than lettuce, so this is one of those salads that can actually survive a few days in the refrigerator.