Quinoa Crunch Salad

• 1.5 cup Cooked Quinoa (tri-colour is fun)
• 1 cup Frozen edamame (de-shelled)
• 2 cups shredded red cabbage
• 2 cups finely chopped kale
• 1 cup shredded carrot
• 1/2 cup chopped scallions
• 1/2 cup chopped coriander
• 1 cup chopped roasted cashews

Dressing

• 1 tbsp Miso paste
• 2 tbsp rice wine vinegar
• 2 tbsp Pureharvest Organic Tamari
• 3 tbsp Pureharvest Organic Rice Syrup
• 1 tbsp toasted sesame oil
• 1 tsp fresh ginger, minced
• 1/2 lime, juiced

1. Add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes, or add to a steamer basket and steam on the stove.

2. Prepare the other veggies. Shred the cabbage, finely chop the kale, grate the carrot and chop the scallions and coriander.

3. Add all the salad ingredients into a bowl and toss to combine, save some peanuts for garnish.

4. For the sauce, Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired.

5. Drizzle 1/2 of the sauce over the salad, and toss to combine. Top with some extra peanuts and chilli flakes.