Salad

• 3 cups cooked quinoa
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup diced cucumber
• 1 cup shelled edamame
• 1 Jalapeño minced
• 1/4 cup sliced green onion
• 1/4 cup chopped cilantro
• 1 tablespoon chopped Thai basil optional
• Peanuts for topping the salad optional, but recommended

Dressing

• zest of a lime
• 1/4 cup fresh lime juice
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons low sodium tamari soy sauce
• 2 tablespoons honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 teaspoon Chili garlic sauce such as sambal oelek
• 1/2 teaspoon fish sauce optional, add more tamari if omitting