EDamame quinoa crunch salad


A hearty, colorful, crunchy salad with an award-winning creamy almond butter dressing that is great for meal prep. Its one of my most popular recipes ever for good reason!
Course: Salad


  • 1/2 cup uncooked quinoa
  • 1 cups water or bone broth
  • 4 cups shredded dino kale stems removed
  • 1 tbsp olive oil
  • 1 1/2 cups edamame
  • 1 1/2 cups shredded cabbage
  • 1 1/2 cups shredded purple cabbage
  • 1 cup roasted cashews roughly chopped
  • 1/2 cup slivered almonds
  • 1/2 cup green onion thinly sliced
  • 1/2 cup cilantro chopped
  • 1/2 cup diced cucumber
  • Dressing:
  • 1/2 cup olive oil
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup tamari
  • 1/4 cup creamy almond butter
  • 1 1/2 tbsp honey
  • 1 1/2 tbsp fresh lime juice
  • 2 tsp grated or finely minced fresh ginger
  • A few grinds of pepper


  • Add your quinoa and water to a small pot and bring to a boil
  • Reduce to a simmer, cover, and cook for 13-15 minutes until water is absorbed
  • Add your kale to a large salad bowl and drizzle with olive oil
  • Massage for 1-2 minutes until tender
  • Once your quinoa has cooked, add it along with your remaining salad ingredients to the kale
  • Stir together your dressing ingredients and pour over your salad, tossing to combine
  • Serve and ENJOY!

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