Asian Edamame Peanut Crunch Salad

If you’re looking for a vibrant, crunchy salad that packs a flavor punch, then you’ll absolutely adore this Asian Edamame Peanut Crunch Salad! This recipe has become a staple in my kitchen, especially on busy weeknights when I want something nutritious but quick to whip up. With the perfect balance of textures and the creamy peanut dressing, it feels like a treat while being incredibly wholesome. Whether you’re meal prepping for the week or serving it at a family gathering, this salad is sure to impress everyone at your table.

What makes this salad truly special is not just its taste but also its versatility. You can easily adjust the ingredients based on what you have on hand or your personal preferences. Plus, it’s vegan and gluten-free, making it suitable for various dietary needs. Let’s dive into why you’ll love this recipe!

Why You’ll Love This Recipe

• Quick and Easy: This salad comes together in just 30 minutes, making it perfect for weeknight dinners or last-minute lunches.
• Flavorful Dressing: The peanut dressing is a delightful mix of savory and spicy that ties all the ingredients together beautifully.
• Meal Prep Friendly: Make a big batch ahead of time! It stores well in the fridge and tastes even better the next day.
• Nutritious Ingredients: Packed with veggies and plant-based protein from edamame, this salad keeps you full and satisfied.
• Customizable: Feel free to add your favorite veggies or nuts—this recipe can be tailored to suit your taste!

Ingredients You’ll Need

Now that you’re excited about the salad, let’s gather our simple, wholesome ingredients. Each one plays an important role in creating that crunchy texture and delicious flavor we’re after.

For the Salad

• 1/2 cup uncooked quinoa
• 1 pound frozen edamame (not in the shell) (16 ounce)
• 1 1/2 cups shredded red cabbage
• 2 cups finely chopped kale
• 2 large carrots
• 1/4 cup chopped scallions
• 1/2 cup chopped cilantro
• 1 cup chopped roasted cashews (can substitute for peanuts)
• Optional: crispy wonton strips

For the Dressing

• 3 tablespoons natural creamy peanut butter (preferably unsalted)
• 2 tablespoons rice vinegar
• 2 tablespoons honey (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

Variations

One of the best parts about this Asian Edamame Peanut Crunch Salad is how flexible it is! You can easily switch things up based on what you enjoy or have available.

• Swap the protein: If you’re not an edamame fan, try chickpeas or black beans for a different twist while keeping it plant-based.
• Add more crunch: Toss in some sliced bell peppers or snap peas for extra freshness and color!
• Change up the nuts: While cashews are delightful, feel free to use almonds or sunflower seeds for a nut-free option.
• Make it spicy: If you love heat, consider adding some sliced jalapeños or extra sriracha to amp up the spice level!

How to Make Asian Edamame Peanut Crunch Salad

Step 1: Rinse and Cook Quinoa

Rinse your quinoa under cold water to remove any bitterness. Then add it to a pot with 1 cup of water. Cooking quinoa properly ensures it’s fluffy and light—just follow your favorite cooking instructions.

Step 2: Prepare Edamame

While your quinoa is cooking, take those frozen edamame and place them in a bowl with 1/2 cup of water. Cover them and microwave on high for 5-7 minutes until they’re tender. Alternatively, steam them on the stove if you prefer! This step adds that lovely green color and protein boost.

Step 3: Chop Your Veggies

While everything cooks away, it’s time to prepare your veggies! Shred the red cabbage (a mandoline works wonders here), finely chop the kale, grate those carrots, and chop up your scallions and cilantro. Fresh veggies add both flavor and nutrition—don’t skip this step!

Step 4: Cool Down

Once your quinoa and edamame are cooked, let them cool for about 10 minutes. Cooling helps prevent wilting when mixed with other fresh ingredients.

Step 5: Whisk Together Dressing

In a shaker bottle or bowl, combine all dressing ingredients: peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce or tamari, ginger, garlic, sriracha (if using), and some water to thin. Whisk until smooth—a deliciously creamy dressing awaits!

Step 6: Combine Ingredients

In a large mixing bowl, toss together the cooled quinoa, edamame, shredded veggies—all those colorful ingredients come together beautifully!

Step 7: Dress It Up

Pour that luscious peanut dressing over your salad mix and stir until everything is well combined. The dressing brings all those flavors together perfectly.

Step 8: Finish with Nuts

Top off your salad with chopped roasted cashews (or peanuts) for added crunch! And if you’re feeling adventurous, sprinkle some red pepper flakes over top for an extra kick.

And there you have it—the colorful Asian Edamame Peanut Crunch Salad that’s ready to brighten up any meal! Enjoy every bite of this delightful dish!

Pro Tips for Making Asian Edamame Peanut Crunch Salad

Making this delicious salad is a breeze, and with a few handy tips, you can elevate your dish even further!

• Use fresh ingredients: Fresh veggies not only enhance the flavor but also add vibrant colors to your salad, making it more visually appealing.
• Adjust the spice level: If you’re sensitive to heat, feel free to reduce or omit the sriracha. This flexibility allows you to customize the salad to your taste preferences.
• Let it chill: Allowing the salad to sit in the fridge for about 30 minutes before serving lets the flavors meld beautifully. This extra time can take your dish from good to exceptional!
• Mix and match veggies: Feel free to swap out ingredients! Bell peppers, snap peas, or even cucumber can add more crunch and freshness, making the salad your own.
• Make it ahead of time: This salad keeps well in the fridge for several days. It’s perfect for meal prep; just store the dressing separately until you’re ready to serve!

How to Serve Asian Edamame Peanut Crunch Salad

This salad is not only nutritious but also a feast for the eyes! Here are some delightful ways to present and enjoy this colorful dish.

Garnishes

• Sesame seeds: A sprinkle of sesame seeds adds an earthy crunch and enhances the Asian flair of the dish.
• Lime wedges: Serving lime wedges on the side allows guests to squeeze fresh juice over their salads for an extra zing.
• Chili flakes: For those who love a bit of heat, offering chili flakes as a garnish lets everyone spice up their servings as they like.

Side Dishes

• Cucumber Salad: A refreshing cucumber salad with rice vinegar and sesame oil pairs beautifully, complementing the flavors of your edamame salad without overpowering it.
• Sweet Potato Wedges: Roasted sweet potato wedges seasoned with garlic powder make a hearty side that balances out the crunchy texture of the salad.
• Brown Rice: A simple bowl of brown rice is a great addition for those looking for a more filling meal while keeping everything healthy.
• Miso Soup: This light soup offers warmth and umami flavors that contrast nicely with the crunchiness of your main dish.

With these tips and serving suggestions, your Asian Edamame Peanut Crunch Salad will not only be tasty but also visually stunning! Enjoy creating and sharing this delightful meal with family and friends.

Make Ahead and Storage

This Asian Edamame Peanut Crunch Salad is perfect for meal prep, making it easy to enjoy delicious and healthy lunches throughout the week. With its vibrant flavors and satisfying crunch, you’ll be excited to dig into this salad day after day.

Storing Leftovers

• Store the salad in an airtight container in the refrigerator.
• It’s best consumed within 3-5 days for optimal freshness.
• Keep the dressing separate if possible until you’re ready to serve to maintain crunchiness.

Freezing

• This salad is not ideal for freezing due to the fresh ingredients and texture.
• However, you can freeze the cooked quinoa and edamame separately for future use.

Reheating

• If you prefer warm quinoa and edamame, gently heat them in a microwave or on the stovetop.
• Add a splash of water while reheating to keep them moist.
• Combine with fresh veggies just before serving for the best taste and texture.

FAQs

Here are some common questions about this delightful salad!

Can I make Asian Edamame Peanut Crunch Salad ahead of time?

Absolutely! This salad is great for meal prep. Just store it in an airtight container in the fridge, and it will stay fresh for several days.

What can I substitute for peanut butter in Asian Edamame Peanut Crunch Salad?

If you’re allergic to peanuts or prefer another option, almond butter or sunflower seed butter works wonderfully as a substitute in the dressing.

Is Asian Edamame Peanut Crunch Salad suitable for gluten-free diets?

Yes! This salad is naturally gluten-free when using tamari instead of regular soy sauce.

What other vegetables can I add to my Asian Edamame Peanut Crunch Salad?

Feel free to get creative! Bell peppers, cucumbers, or snap peas would all make great additions.

How do I adjust the spice level in Asian Edamame Peanut Crunch Salad?

You can easily adjust the sriracha amount or omit it altogether if you prefer a milder flavor.

Final Thoughts

I hope you’re as excited about making this Asian Edamame Peanut Crunch Salad as I am! It’s not only packed with flavor but also loaded with nutrients that make every bite satisfying. Whether you’re prepping meals for busy weekdays or looking for a refreshing dish to share at gatherings, this recipe will not disappoint. Enjoy creating this vibrant salad, and don’t hesitate to add your own twist! Happy cooking!