Edamame Crunch Salad

Ingredients:

• 1 red bell pepper, diced

• 1 cucumber, deseeded and sliced into half moons

• 1 head of romaine, shredded

• 2 cups of frozen edamame, thawed

• 1–2 carrots, sliced or peeled into ribbons

• 1 cup shredded red cabbage

• 3 scallions, sliced

• 5–7 fresh basil leaves, sliced

• 1/4 cup cilantro, finely chopped

• 1/4 cup sliced almonds

• Salt & pepper to taste

• 1 Jalapeño, sliced for garnish

Sesame Nut Lime Dressing

• 1/2 cup your favorite nut butter

• 4 tbsp soy sauce

• 2 tbsp sesame oil

• 4 tsp sriracha

• 1 tsp garlic powder

• 1 tsp ginger powder or fresh grated ginger

• Juice of one lime

• 1/2 tsp lime zest (optional)

• 4 tbsp maple syrup

• 6-8 tbsp or more of water

Directions:

1. In a small bowl, combine all dressing ingredients minus water and whisk to combine. Or pour into a mason jar and shake ingredients together.

2. The dressing will get thick as you mix to combine, at this stage add 1 tablespoon at a time of water while whisking until you reach your desired dressing consistency.

3. In a large salad bowl, combine bell pepper, cucumber, romaine, carrots, red cabbage, scallions, basil, cilantro, edamame, almonds, and season with a pinch of salt and pepper.

4. Pour in half your dressing and give everything a toss to coat. Pour in more dressing if desired or reserve for pouring more when serving.

Source: https://plantbasedrdblog.com/2021/03/edamame-crunch-salad-with-sesame-cashew-lime-dressing/