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Asian Edamame Peanut Crunch Salad Recipe

Asian Edamame Peanut Crunch Salad Recipe
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★★★★★

4.9 from 22 reviews

This Asian Edamame Peanut Crunch Salad is a vibrant and nutritious dish featuring quinoa, protein-packed edamame, crunchy cashews, and a colorful mix of fresh vegetables. Tossed in a creamy, tangy peanut dressing with a hint of spice, this salad is perfect as a wholesome lunch or a light dinner option that’s both satisfying and full of texture.

Ingredients

Scale

Salad Ingredients

  • 1/2 cup uncooked quinoa
  • 1 pound frozen edamame (not in the shell) (16 ounces)
  • 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 chopped roasted cashews (can substitute peanuts)
  • Optional: crispy wonton strips

Dressing Ingredients

  • 3 tablespoons natural creamy peanut butter (preferably unsalted)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • 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 (optional, omit if you prefer no spice)
  • 2–4 tablespoons water to thin dressing as needed

Instructions

  1. Cook Quinoa: Rinse the quinoa under cold water to remove its natural coating and reduce bitterness. Add rinsed quinoa and 1 cup of water to a small pot. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
  2. Steam Edamame: Place frozen edamame in a microwave-safe bowl with 1/2 cup of water. Cover and microwave on high for 5-7 minutes until tender, or alternatively steam them in a steamer basket on the stove for about 5-7 minutes. Drain any excess water and let them cool.
  3. Prepare Vegetables: While quinoa and edamame are cooking, shred the red cabbage using a mandoline or sharp knife. Finely chop the kale leaves, grate the carrots, and chop the scallions and cilantro. Set aside.
  4. Cool Ingredients: Allow the cooked quinoa and steamed edamame to cool for about 10 minutes to bring them to room temperature, which helps keep the salad fresh and crisp.
  5. Make Dressing: In a shaker bottle, mason jar, or bowl, combine creamy peanut butter, rice vinegar, honey (or maple syrup), toasted sesame oil, low sodium soy sauce or tamari, grated ginger, minced garlic, and sriracha. Whisk or shake well until the dressing is smooth and creamy. Add 2-4 tablespoons of water gradually to thin to desired consistency. Taste and adjust seasonings as needed.
  6. Assemble Salad: In a large mixing bowl, combine the cooled quinoa, cooked edamame, shredded cabbage, kale, grated carrots, scallions, cilantro, and chopped roasted cashews. Pour the peanut dressing over the salad and toss everything gently until well combined and evenly coated.
  7. Serve: Garnish with crispy wonton strips if desired for extra crunch. Serve immediately or refrigerate for up to 2 days for flavors to meld.

Notes

  • For a vegan version, substitute honey with maple syrup in the dressing.
  • Use unsalted nuts to better control the salt content.
  • If you prefer less spice, omit the sriracha or reduce the amount.
  • The salad is best served fresh but can be stored in the refrigerator for up to 2 days.
  • Add crispy wonton strips just before serving to maintain crunch.
  • Feel free to swap cashews with roasted peanuts for a classic peanut crunch flavor.

Nutrition

Keywords: Asian salad, edamame salad, peanut dressing, quinoa salad, healthy lunch, vegetarian salad, crunchy salad

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