PREP TIME: 15 MINUTES TOTAL TIME: 20 MINUTES MAKES 4 SERVINGS MUFA: PEANUTS, PEANUT BUTTER PREP TIME: 15 MINUTES TOTAL TIME: 20 MINUTES MAKES 4 SERVINGS MUFA: PEANUTS, PEANUT BUTTER
Everything for this salad can be prepared ahead of time. Make the dressing and store in an airtight container for up to 3 days. Prepare the vegetables (except the bean sprouts) and keep them in a resealable food storage bag in the refrigerator up to 2 days. Top with the bean sprouts and peanuts just before serving.
1 bag (10 ounces) frozen shelled edamame
3 tablespoons gluten-free rice vinegar
2 tablespoons creamy natural peanut butter
2 tablespoons gluten-free reduced-sodium soy sauce
2 tablespoons warm water
ΒΌ teaspoon red-pepper flakes
2 cups shredded Napa or Savoy cabbage
1 red bell pepper, chopped
1 cup loosely packed cilantro leaves
1 cup bean sprouts
6 tablespoons unsalted dry-roasted peanuts, coarsely chopped
1. Bring a large pot of water to a boil over high heat. Add the edamame and cook for 5 minutes, or until bright green. Drain, run under cold running water, and drain again.
2. Meanwhile, in a large bowl, whisk together the vinegar, peanut butter, soy sauce, water, and red-pepper flakes until smooth. Add the edamame, cabbage, bell pepper, and cilantro. Toss to coat well. Top with the bean sprouts and sprinkle with the peanuts.
Nutrition per serving: 242 calories, 15 g protein, 17 g carbohydrates, 14 g total fat, 1.5 g saturated fat, 7 g fiber, 359 mg sodium
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Serve with 4 ounces steamed shrimp (112) and 1 clementine (35). TOTAL MEAL: 389 calories |