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  • The Australian Women's Weekly

    Dinner’s ready!

    Aug 12, 2020 6 minutes
    PHOTOGRAPHY by JAMESMOFFATT STYLING by STEVEPEARCE

    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.

    3 To make the dressing, whisk the ingredients in a bowl until well combined. Add more water if the dressing is too thick. Set aside in the fridge until ready to serve.

    TO SERVE: Drizzle the salad

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