welcome back to my healthy easy and vegan lunch series- this is part 3!
Crunchy Veggie and Edamame Salad With Peanut Dressing is the new salad that you have to have on hand :).
it’s perfectly nutrient-dense, extremely flavorful, crunchy, garlicky and totally delicious.
the protein in this salad comes from edamame and you are more than welcome to add tofu!
some roasted tofu would be absolutely delicious and so would tempeh.
as far what veggies you can use, almost anything works!
i went with a combination of broccoli, cucumber, rainbow carrots, and slaw.
there are tons of other options that you can use which include and are not limited to red bell peppers, brussels sprouts, sweet potato, cauliflower and more.
while i did not cook the veggies, you can of course do so! i just love a good crunchy salad.
here’s another ingredient that makes Crunchy Veggie and Edamame Salad With Peanut Dressing a 10/10- pickled ginger.
whatever you do, don’t skip this! you can find it at many grocery stores and it’s perfect in this salad.
the dressing is always super important when it comes to making a shop-stopping salad recipe.
it should be incredibly flavorful, plentiful, and a good balance of flavors.
in this case, the dressing is slightly salty and slightly sweet.
the sweetness comes from teriyaki sauce, which i bought at the store, but of course you can make your own.
as for the noodles, i went with soba, which are some of my favorites! you can use whatever kind you like, but these pair excellently with the other ingredients.
you could also go with quinoa, rice or even a pasta of some sort.
here’s everything you need to make Crunchy Veggie and Edamame Salad With Peanut Dressing
if you love my Crunchy Veggie and Edamame Salad With Peanut Dressing, then try these other recipes from my blog!
are you going to make my Crunchy Veggie and Edamame Salad With Peanut Dressing?!
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Crunchy Veggie and Edamame Salad With Peanut DressingCourse: Lunch u0026amp; Dinner, Salads
2 cups broccoli florets
2 cups shredded carrots
1 cup veggie slaw
1 large cucumber cut into thin slices
1 and 1/2 cups edamame
1/2 cup pickled ginger
1 pack soba noodles
- peanut dressing
1/3 cup runny peanut butter
1/3 cup teriyaki sauce
1 tbsp minced garlic
1/2 cup (or more) vegetable broth
sea salt and pepper to taste
- cook the soba noodles according to package directions and then let them cool down.
- add to a large bowl with the other salad ingredients.
- whisk the dressing ingredients together, pour over the salad and mix well. serve room temperature or cold.
- store in the fridge in an airtight container.