Now this is my kind of salad! The colors and textures attract your eye, just the way a rainbow does when it blazes across the sky after a storm. Not only do the edamame and cashews add to the crunchiness factor, but also they are good sources of protein.

The cashews have a lower fat content than most other nuts and they contain significant amounts of five key minerals our bodies need:  copper, phosphorus, manganese, magnesium and zinc. The fat that cashews do have is the healthy monounsaturated type, similar to the fat in olive oil, which has been shown to be beneficial to heart health.

 

INGREDIENTS

For the Salad

4 cups Romaine, chopped

½ head red cabbage, chopped

½ cup sliced carrots

½ cup edamame, shelled

1 yellow bell pepper, chopped

1 red bell pepper, chopped

3 green onions, chopped

½ cup cashews (I used honey roasted)

 

For the Ginger Peanut Dressing:

⅓ cup peanut butter

2 tablespoons honey

3 teaspoons freshly grated ginger

2 tablespoons rice vinegar

2 teaspoon sesame oil

Water to thin

 

DIRECTIONS

In a small bowl whisk together the peanut butter, honey, ginger, rice vinegar, and sesame oil. Add water 1 Tablespoon at a time until you have your desired consistency.

In a large bowl, combine romaine, red cabbage, carrots, edamame, red and yellow bell pepper, green onions, and cashews. Toss.

Drizzle on the ginger peanut sauce and serve.

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Quick Tip:  If you don’t have a whisk, you can make the dressing by putting the ingredients in an airtight container with a lid, such as a mason jar, and shaking it vigorously until the peanut butter has dissolved and all of the ingredients are blended. Or you could put it in your blender.

Recipe and photo courtesy of Alyssa Rivers at The Recipe Critic