Thai Peanut Edamame and Carrot Salad

Serving Size 8 servings; Serving Size 1 Cup

Thai Peanut Edamame and Carrot Salad

This spicy, tangy, and nutty edamame and carrot salad is easy to make and stays fresh for to-go meals for the week!

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Ingredients

• 6 cups frozen organic edamame
• 2 cups shredded carrots
• 6 scallions, thinly chopped
• 1/2 - 1” ginger
• 4 garlic cloves
• 2 oranges, juiced
• 1 lime, juiced
• 1/4 cup rice wine vinegar
• 1/2 cup peanut butter
• 1/4 cup Bragg’s liquid aminos or low sodium tamari sauce
• 1 TBS red chili pepper flakes
• 2 TBS black sesame seeds

Directions

1. Pour the frozen edamame in a large bowl filled with hot water and let it thaw for 10 minutes. Strain, rinse with warm water, and pat dry.
2. Mix together the edamame, carrots, and scallions in a large salad bowl.
3. Add the ginger, garlic, orange juice, lime juice, rice wine vinegar, peanut butter, and Bragg’s liquid aminos in a blender and blend until smooth.
4. Pour the dressing over the edamame and carrot mixture. Add the red chili pepper flakes and sesame seeds and toss until everything is well combined.
5. Add one serving over a bed of mixed greens. For a kick, top with my Sassy n Sizzlin’ and Sichuan Chili Oil.