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Crunchy Thai Peanut Salad
20min · 1 serving Thai Peanut Dressing • 1 tbsp Peanut butter or Sunflower butter • 1 tbsp Amino acids or Soy sauce • 2 tsp Honey or Maple syrup • 2 tsp Lemon juice • 1 tsp Rice vinegar • 1 clove Garlic, finely grated or minced • 1 tsp Ginger, finely minced or grated • ¼ tsp Pink Himalayan Salt • ¼ tsp Chili flakes Crunchy Thai Salad • ½ cup Edamame, boiled and rinsed (I recommend using frozen edamame and boiled it for 10 minutes to cook it through) • ¼ cup dry Quinoa, cooked according to package instructions • 1 cup Iceberg Lettuce, finely chopped • ½ cup Purple Cabbage, finely chopped • ½ cup Carrots, finely grated (about 1 large carrot) • ¼ cup Cilantro, roughly chopped • 3 medium Green Onion stalks, chopped • 2 tbsp Roast and Unsalted Peanuts, chopped (sub with wa
