• Payton Pinsky

Asian Chopped Salad with Homemade Peanut Sauce

Updated: Feb 25


Some salads are worth the prep work, and I promise this one won’t disappoint! This dish features edamame, quinoa, cashews, and a peanut sauce so you’re full of protein to boost your day. A healthy base of spinach, kale, and red cabbage will leave you feeling balanced and satisfied. This makes a huge batch, so adjust ingredients as needed or prep for the week. Let’s get cooking!


Ingredients: 1/2 Cup Uncooked Quinoa

1/2 Pound Frozen Edamame

1/2 Medium Red Cabbage

2 Large Carrots

1 Cup Baby Spinach

1 Cup Kale

3 Stalks Green Onion

1/2 Cup Fresh Cilantro

1 Cup Cashew Pieces

For Sauce: 3 Tbs Natural Creamy Peanut Butter

2 Tbs Maple Syrup

1-2 Tbs Sriracha

3 Tbs Soy Sauce

2 Tbs Rice Vinegar

2 Tsp Ground Ginger

Water to thin


  1. Add 1/2 cup of quinoa to 1 cup of water in a sauce pan. Bring to a boil, cover, and reduce to a simmer. Quinoa will be done when water is absorbed.

  2. Peel your carrots than grate them into a large bowl.

  3. Using a food processor (or a knife to finely chop), chop your spinach, kale, and cabbage. Add to bowl.

  4. Cook your frozen edamame. I used a vegetable steamer over a small pot of boiling water. If you don’t have a steamer, add to a bowl and cover with water. Cook for 5 minutes on the stove or in the microwave.

  5. When edamame and quinoa are done, let cool then add to your bowl of produce.

  6. Chop your cilantro and green onions. Add to bowl along with cashew pieces. Cover and refrigerator for up to 5 days.

  7. To make sauce, whisk together all ingredients until a creamy consistency is met. Use tiny amounts of water to help thin out your peanut butter. Store in an air tight container for up to a week. Enjoy!


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