Print

Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re in search of a nutritious and vibrant salad that can take center stage at any meal, look no further than this Asian Edamame Peanut Crunch Salad. Bursting with fresh flavors and textures, this dish combines protein-rich edamame, crunchy veggies, and a creamy peanut dressing that binds it all together. Perfect for busy weeknights or meal prep, this salad offers a refreshing twist on healthy eating that’s sure to impress your family and friends.

Ingredients

Scale
  • 1/2 cup uncooked quinoa
  • 1 pound frozen edamame (shelled)
  • 1 1/2 cups shredded red cabbage
  • 2 cups finely chopped kale
  • 2 large carrots, grated
  • 1/4 cup chopped scallions
  • 1/2 cup chopped cilantro
  • 1 cup roasted cashews (or peanuts)
  • 3 tablespoons natural creamy peanut butter (preferably unsalted)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or maple syrup for vegan)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic (minced)
  • 2 teaspoons sriracha (can omit if you don't like spice)
  • 2–4 tablespoons water to thin

Instructions

  1. Rinse quinoa under cold water. Cook according to package instructions with 1 cup of water.
  2. Microwave frozen edamame with 1/2 cup water for 5-7 minutes until tender.
  3. Shred cabbage and chop kale, carrots, scallions, and cilantro.
  4. Cool the quinoa and edamame for about 10 minutes before combining.
  5. Whisk together dressing ingredients until smooth.
  6. In a large bowl, mix cooled quinoa, edamame, veggies, and dressing until evenly coated.
  7. Top with roasted cashews before serving.

Nutrition

Find it online: https://cookingwithviolet.com/asian-edamame-peanut-crunch-salad/