I love a good salad! This one is perfect with Thai Chili Chicken Wings or pre-seasoned pork tenderloin for an easy weeknight meal, or use it as a prep-ahead lunch. The edamame and peanuts add protein, so it’s an easy, vegan option. It’s also Whole 30, Gluten Free and Keto friendly, which means it’s healthy and full of good-for-you ingredients!
I kept this recipe super simple by using pre-cut slaw, however, you can definitely chop your own. In the photos, I chopped it myself. Our area is still having supply-chain issues following a recent hurricane. I included kale, purple cabbage, Nappa cabbage, and shaved Brussels sprouts when I make it myself. This was a lot of salad, so I doubled the dressing recipe.
Here’s what you’ll need.
For the Salad:
- 1/2 bag broccoli slaw
- 1/2 bag tricolor coleslaw blend
- 1 cup shredded carrots
- 1 cup diced bell peppers (I prefer the colorful ones)
- 1 bag frozen, shelled edamame
- 1/2 cup diced cilantro
- 3-4 chopped green onions
- Roasted, salted peanuts for garnish
For the Dressing:
- 1/3 cup olive oil
- 3 teaspoons minced garlic
- 3 tablespoons soy sauce (if using low-sodium, add 1 tsp salt)
- 1 tablespoon white rice vinegar
- 1 tablespoon sriracha sauce
- 2 tablespoons honey
- 2 tablespoons grated lemongrass (substitute ginger if it’s not available)
- juice from 1 lime
Assemble the Ingredients
To start, microwave the edamame in a shallow bowl for about 4 minutes until it is hot, but not overcooked.
In a large bowl, assemble all of the salad ingredients, except the peanuts. For a pretty presentation, separate the ingredients into groups. Then mix it all together when you’re ready to serve it.
Next, assemble the dressing in a microwave-safe container. I like to use a glass measuring cup. Microwave the dressing for 1-2 minutes to warm it and release the flavors.
Pour the dressing over the salad and toss together before serving.
Below is a printable PDF version of this recipe:
Let me know if you try this recipe!
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