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Edamame Slaw Tartine With Spicy Peanut Butter
This quick lunch is a great alternative to avocado toast. Fresh and frozen veggies are topped with a simple lime dressing, then placed on sourdough toast with a spicy peanut butter spread. This dish is a great example of how to get protein into your meals - although there is no one main “protein” ingredient, the edamame, nuts and nut butter combine to give over 20g of protein in this dish. If you prefer a milder version, you could use less sriracha sauce or swap it for a dash of tamari or soy sauce to add a hit of umami to the peanut butter.
👥 1 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●peeler
📝 Preparation Steps
1
Defrost the edamame and peas: simply place in a small bowl and cover in boiling water, leave until softened for ⏱️ 3-5 minutes. Drain and discard the water.
2
Meanwhile, peel the carrot lengthwise with a vegetable peeler to create long, thin ribbons. Set aside.
carrot1
3
For the spicy peanut butter, stir together the peanut butter, sriracha, and maple syrup in a small bowl until combined and set aside.
peanut butter1 tablespoonsriracha1 tablespoonmaple syrup1 teaspoon
4
Place the spinach, carrot ribbons, edamame and peas into a medium bowl. Stir in the lime juice and sesame oil. Season with flaky sea salt to taste.
carrot1lime0.5
5
Rub the warm toast with the clove of garlic, spread with the spicy peanut butter and spoon the edamame mixture on top. Top with seaweed sprinkles, crushed peanuts, fresh mint, and more flaky sea salt, if desired.
garlic1 clovepeanut butter1 tablespoonseaweed sprinkles1 teaspoonpeanuts0.5 oz
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