• 1 pound shelled edamame (16 ounces)
• 1/2 cup uncooked quinoa (cook according to package directions and let cool)
• 1 1/2 cups red cabbage, shredded
• 1 large carrot, shredded
• 3 green onions, diced
• 3 cups kale, finely chopped and massaged with 1 tsp olive oil This makes it more tender.
• 1/2 cup cilantro, chopped
• 1/2 cup peanuts optional

Peanut Soy Dressing

• 3 tbsp all natural peanut butter I used crunchy for extra crunch
• 2 tbsp honey or maple syrup
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 1 garlic clove, crushed
• 1 tsp fresh ginger root, grated
• 1 tsp Frank's hot sauce optional
• 2 tbsp water, to thin out the dressing