Crunchy Asian Cole Slaw with Peanut Dressing (plant based/ vegan friendly)
Servings: 4
Ingredients
For the Salad
- 1 cup frozen, pre shelled edamame
- 1/4 cup water
- 2 1/2 cups coleslaw salad mix (the one sold in the bag)
- 2 green onions washed and thinly sliced
- 1/4 cup finely chopped parsley or cilantro
- 1 cup cooked quinoa (I used a tri-colour variety, but any type will work)
- 1/2 cup roasted, salted peanuts
- 1/2 cup Crispy wonton strips (they can be found with the croutons in the stores, usually in a similar bag)
For the Dressing
- 1 1/2 tbsp creamy peanut butter
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 clove garlic minced
- 1/2 tsp freshly grated ginger
- pinch of dried red chili flakes or more for a spicer dressing
- 2 tsp olive oil
- 1 tbsp rice vinegar
Instructions
- Add edamame to a microwaveable bowl, top with 1/4 cup water, cover and cook for 5 minutes. Remove from microwave, drain and set aside to cool for 10 minutes.
- Make the dressing next so it has time to sit and become well blended and flavourful: add all dressing ingredients to a small bowl and whish together well, set aside.
- To a medium size bowl add the coleslaw mix, green onions,, parsley, cooled edamame and cooked quinoa.Add the salad dressing and peanuts and toss together well.Let sit for 5 minutes then stir in the crispy wonton strips and enjoy.If you are refrigerating to serve at a later time, add the wonton strips just before serving.This salad will keep well in fridge for a few days.
Notes
for instructions on how to cook quinoa in the Instant Pot check out this post:
https://potsandplanes.com/2019/05/25/how-to-cook-quinoa-in-the-instant-pot-greek-quinoa-salad/