Asian Edamame Peanut Crunch Salad Recipe

If you’re craving a salad that’s bursting with vibrant flavors, crunchy textures, and wholesome ingredients, you absolutely must try this Asian Edamame Peanut Crunch Salad. It’s the perfect harmony of nutty quinoa, tender edamame, crisp veggies, and a luscious peanut dressing that ties everything together beautifully. This salad is not only a feast for your taste buds but also a delightfully colorful and nutritious dish that works wonderfully as a meal or a crowd-pleasing side. I love how each bite offers a satisfying crunch paired with the beautiful balance of savory, tangy, and just a hint of spice.

Ingredients You’ll Need

Gathering simple, fresh ingredients is key to creating the magic of this Asian Edamame Peanut Crunch Salad. Every component adds a unique element — from the hearty quinoa and protein-packed edamame to the bright pops of color and crunch from fresh veggies and nuts. These essentials come together to make something truly special.

• 1/2 cup uncooked quinoa: This gluten-free grain cooks up fluffy and adds a wonderful, nutty base to the salad.
• 1 pound frozen edamame (not in the shell): Packed with protein and fiber, edamame brings a tender bite and vibrant green color.
• 1 1/2 cups shredded red cabbage: Adds crispness and gorgeous purple hue, plus a slight sweetness.
• 2 cups finely chopped kale: Boosts nutrition with its earthy flavor and hearty texture.
• 2 large carrots: Freshly grated for a crunchy, mildly sweet touch that brightens the salad.
• 1/4 cup chopped scallions: Gives a subtle onion kick that elevates the overall flavor.
• 1/2 cup chopped cilantro: Brings a fresh, herbaceous lift that complements the peanut dressing perfectly.
• 1 cup chopped roasted cashews (or peanuts): Offers buttery richness and a fantastic crunch to make things exciting.
• Optional: crispy wonton strips: These can be added just before serving for extra texture and that fun restaurant-style crunch.
• 3 tablespoons natural creamy peanut butter: The star of the dressing, providing creaminess and a deep peanut flavor.
• 2 tablespoons rice vinegar: Adds a tangy brightness that balances the richness of the peanut butter.
• 2 tablespoons honey (or maple syrup for vegan): Lends subtle sweetness to harmonize all the flavors.
• 1 tablespoon toasted sesame oil: Infuses a nutty aroma and depth that makes the dressing irresistible.
• 2 tablespoons low sodium soy sauce or tamari: Sprinkles in that signature savory umami punch.
• 1 teaspoon grated fresh ginger: Introduces a warming zest that wakes up the palate.
• 2 cloves garlic (minced): Adds pungency and bold flavor that complements the ginger and peanut butter.
• 2 teaspoons sriracha (optional): For those who crave a little heat, it’s the perfect spicy kick.
• 2-4 tablespoons water: Used to thin the dressing to the perfect pourable consistency.

How to Make Asian Edamame Peanut Crunch Salad

Step 1: Cook and Prepare Quinoa

Start by rinsing the quinoa under cold water until the water runs clear; this removes its natural bitterness and ensures a better flavor. Add the rinsed quinoa to a pot with one cup of water, bring it to a boil, then reduce the heat to a gentle simmer. Cover and cook until the quinoa is fluffy and has absorbed all the water, which usually takes around 15 minutes. Let it sit off the heat for a few minutes, then fluff with a fork and set aside to cool slightly.

Step 2: Steam Your Edamame

While the quinoa cooks, place the frozen edamame in a microwave-safe bowl with about half a cup of water. Cover it with a microwave-safe lid or plate and cook on high for 5 to 7 minutes until tender. Alternatively, you can steam them over boiling water for the same amount of time. Once cooked, drain any excess water and allow the edamame to cool. This protein-packed component gives the salad a delicious chewiness and vibrant freshness.

Step 3: Chop and Prepare Your Veggies

Now for the fun part — preparing the vegetables! Using a sharp knife or mandoline, shred the red cabbage finely so it adds a sweet crunch and vivid color. Chop the kale into small pieces and grate the carrots for a tender crunch. Don’t forget to chop the scallions and cilantro — these add a punch of freshness and an herbaceous note that ties everything together.

Step 4: Make the Creamy Peanut Dressing

In a bowl, combine the natural creamy peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, soy sauce or tamari, freshly grated ginger, minced garlic, and sriracha if you want a spicy kick. Whisk all ingredients together until smooth and creamy. Add water a tablespoon at a time until the dressing reaches your preferred consistency — it should be thick enough to coat the salad but still easy to drizzle or toss.

Step 5: Assemble the Asian Edamame Peanut Crunch Salad

In a large mixing bowl, combine the cooked and cooled quinoa, steamed edamame, shredded cabbage, kale, grated carrots, chopped scallions, and cilantro. Pour over the peanut dressing and toss everything gently but thoroughly until every bite gets a perfect coating of that luscious sauce. Before serving, sprinkle the chopped roasted cashews over the top for crunch, and if you like, add crispy wonton strips just before serving to keep them crunchy.

How to Serve Asian Edamame Peanut Crunch Salad

Garnishes

Adding garnishes to your Asian Edamame Peanut Crunch Salad brings an element of fun and sophistication. Crunchy roasted cashews or peanuts are a must for that satisfying texture, while a sprinkle of extra fresh cilantro can brighten the flavor. For a fancy finishing touch, try some toasted sesame seeds or a few crispy wonton strips for an irresistible bite.

Side Dishes

This salad is hearty enough to stand on its own, but it also pairs beautifully with grilled chicken, tofu, or shrimp for added protein. If you’re serving a crowd, consider alongside a simple miso soup or steamed jasmine rice to create a complete, Asian-inspired meal that’s fresh, nourishing, and full of flavor.

Creative Ways to Present

Looking to impress your guests? Serve the Asian Edamame Peanut Crunch Salad in brightly colored bowls or even on individual lettuce cups for a fresh, hand-held option. Layer the salad in a clear glass jar for a picnic or portable lunch, keeping the dressing separate until you’re ready to enjoy. This delightful salad also works wonderfully as a filling for wraps or pita pockets, adding a fresh twist to your usual lunch routine.

Make Ahead and Storage

Storing Leftovers

This salad holds up well if stored properly. Transfer leftovers to an airtight container and keep them refrigerated for up to three days. To maintain the freshest texture, it’s best to keep any crunchy toppings like cashews or wonton strips separate and sprinkle them on right before serving.

Freezing

Because this salad contains fresh crunchy vegetables and creamy dressing, freezing is not recommended as it may alter the texture and taste. Instead, prepare fresh whenever possible to enjoy the best flavors and crunchiness intrinsic to the Asian Edamame Peanut Crunch Salad experience.

Reheating

If you want to enjoy this salad warm, it’s best to reheat just the quinoa and edamame gently in the microwave or on the stovetop, then toss with the fresh veggies and dressing afterward. This way, you keep the vibrant crunch and prevent the leafy greens from wilting.

FAQs

Can I make this salad vegan?

Absolutely! Simply substitute the honey with maple syrup to keep the dressing plant-based. The rest of the salad is naturally vegan-friendly, making it perfect for everyone to enjoy.

Can I use peanuts instead of cashews?

Yes, peanuts work beautifully here and are a classic pairing with peanut dressing. Roasted and chopped, they’ll add that same satisfying crunch and nutty flavor to the salad.

Is it okay to make the dressing ahead of time?

Definitely! The peanut dressing can be prepared a day or two in advance and stored in the refrigerator. Just give it a good stir or shake before using, as ingredients may separate when chilled.

How spicy is this salad?

The sriracha adds a mild to medium heat, but it can easily be adjusted or omitted depending on your spice preference. The salad still tastes fantastic without any heat if you prefer it milder.

Can I replace quinoa with another grain?

You can! Brown rice, bulgur wheat, or farro are great alternatives that will add their own unique texture and flavor, though quinoa’s light nuttiness is especially suited to the salad’s profile.

Final Thoughts

This Asian Edamame Peanut Crunch Salad is one of those dishes that feels like a celebration in every bite. It’s fresh, fun, packed with nutrients, and comes together pretty effortlessly. Whether you’re making it for a weeknight dinner or a summer gathering, it’s bound to become a favorite in your rotation. I hope you’ll give it a try and discover just how delicious healthy eating can be!

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