Salads · 30 min
Red Cabbage, Quinoa & Edamame Salad with Asian Peanut-Herb Dressing
- 30 min
- 2–6 servings
- 680 kcal / serving
Crisp cabbage meets creamy avocado with a protein-rich mix of quinoa and edamame, finished with a bright, nutty dressing. This bowl comes together quickly for a weeknight meal with clean flavors and texture variety.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- ½ (5 oz) pkgbaby spinach
- ½ small bunchcilantro
- 1 cupedamame, shelled
- ½ small pkgfresh mint
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- 1lime
- ¼ cuppeanuts, roasted unsalted
- ½ cupquinoa
- ½ small headred cabbage
- edamame
- limes
- avocados
From the pantry: crushed red pepper, extra virgin olive oil, salt, soy sauce, toasted sesame oil
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · small saucepan · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- ½ (5 oz) pkgbaby spinach
- ½ small bunchcilantro
- 1 cupedamame, shelled
- ½ small pkgfresh mint
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- 1lime
- ½ small headred cabbage
- edamame
- limes
- avocados
Pantry & dry goods
- ¼ cuppeanuts, roasted unsalted
- ½ cupquinoa
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| edamame, shelled | 1 cup | ||
| fresh mint | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| lime | 1 | ||
| peanuts, roasted unsalted | ¼ cup | ½ cup | ¾ cup |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| red cabbage | ½ small head | 1 small head | 1 ½ small heads |
| edamame | 2 cups | 3 cups | |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the quinoa with water and salt until tender, then spread it on a baking sheet to cool in a thin layer.
- Rinse the edamame in a colander until defrosted and drain well.
- In a large bowl, zest and juice the lime to start the dressing base.
- Mince the garlic and ginger and add them to the lime in the bowl along with the green onions.
- Chop the mint and cilantro, discarding stems, and add to the bowl.
- Roughly chop half the peanuts and add them to the bowl, reserving the rest for garnish.
- Whisk together lime juice, soy sauce, oils, and crushed red pepper to make the dressing.
- Core the red cabbage and thinly slice it; add to the dressing and toss to coat the leaves.
- Add the spinach, edamame, and quinoa to the bowl and toss to combine with the dressing.
- Slice the avocado into wedges and scoop out the flesh; arrange on top with the remaining peanuts for garnish and serve.
Two tips
- Prep the quinoa and chopping can be done a day ahead to save time.
- If serving leftovers, add fresh avocado just before eating to keep it bright and creamy.
Nutrition per serving
- Calories
- 680 kcal
- Protein
- 27 g
- Carbs
- 62 g
- Fat
- 41 g
- Fiber
- 18 g
- Sodium
- 96 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.