Low-FODMAP Crunchy Thai Peanut Salad; Gluten-free, Vegan

Step 1

In 2 separate saucepans, cook your edamame and quinoa according to the package instructions

Step 2

While this is cooking, prepare your Low-FODMAP Dressing (if not already done so) and all of the veggies (iceberg, cabbage, carrots, green onion, cilantro)

Step 3

Place the vegetables in a large salad bowl

Step 4

Drain the edamame and toss this into the bowl with the quinoa, peanuts and seeds, then drizzle with dressing (you may have leftover dressing)

Step 5

Serve immediately