Taste of Tokyo edamame salad

SERVES 4 PREP AND COOK TIME 15 MINUTES

½ cup (100g) quinoa, rinsed

3 cups (450g) shelled frozen edamame, thawed

3 cups (340g) thinly shredded red cabbage

3 cups (60g) baby spinach

4 spring onions, sliced

½ cup (75g) salted cashews, roughly chopped

DRESSING

½ cup (140g) smooth peanut butter

⅓ cup (80ml) rice wine vinegar 2 tablespoons soy sauce or tamari 1½ tablespoons maple syrup 2 teaspoons finely grated ginger 1 teaspoon cayenne pepper (optional – warning, this has a real kick!) 2 tablespoons hot water, plus more as needed to thin the dressing

1 Cook the quinoa according to packet directions. Drain. Transfer to a large bowl and cool in the fridge.

2 Add the edamame, cabbage, baby spinach, spring onions and cashews to the bowl. Mix well.

3 To make the dressing, whisk the ingredients in a bowl until well combined. Add more water if the dressing is too thick. Set aside in the fridge until ready to serve. TO SERVE: Drizzle the salad with the dressing.