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

Asian Edamame Peanut Crunch Salad is a vibrant and refreshing dish that brings together a delightful medley of textures and flavors. Perfect for busy weeknights or meal prepping, this salad features protein-packed edamame, crunchy vegetables, and a creamy peanut dressing that ties it all together beautifully. Not only is it quick to prepare, taking just 30 minutes, but it also caters to various dietary preferences as it’s vegan and gluten-free. Whether enjoyed as a satisfying lunch or a colorful side at gatherings, this salad will impress with its wholesome ingredients and customizable nature.

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
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 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)
  • 2–4 tablespoons water to thin

Instructions

  1. Rinse quinoa under cold water and cook in a pot with 1 cup of water until fluffy.
  2. Microwave frozen edamame with water covered for 5-7 minutes until tender.
  3. While cooking, shred cabbage, chop kale, grate carrots, and prepare scallions and cilantro.
  4. Cool the quinoa and edamame for about 10 minutes.
  5. In a bowl, whisk together the dressing ingredients until smooth.
  6. Toss together cooled quinoa, edamame, veggies in a large bowl.
  7. Pour dressing over the salad mix and combine well.
  8. Top with chopped roasted cashews before serving.

Nutrition

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