Description
This vibrant Asian Edamame Peanut Crunch Salad is a nutritious and flavorful dish combining protein-rich quinoa and edamame with crunchy vegetables and a creamy, tangy peanut dressing. Perfect for a light lunch or as a side, this salad balances fresh greens, shredded cabbage, carrots, and fresh herbs with a zesty peanut sauce for an irresistible taste and texture.
Ingredients
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 roasted 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 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 (optional for spice)
- 2-4 tablespoons water to thin dressing
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water. Add the quinoa and 1 cup of water to a pot and bring to a boil. Reduce heat, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat and let cool for 10 minutes.
- Steam Edamame: Place the frozen edamame in a microwave-safe bowl with 1/2 cup water and cover. Microwave on high for 5-7 minutes until tender. Alternatively, steam edamame in a steamer basket on the stovetop until cooked through. Let cool.
- Prepare Vegetables: While quinoa and edamame cook, shred the red cabbage using a mandoline or knife, finely chop the kale, grate the carrots, and chop scallions and cilantro. Set aside.
- Make Dressing: In a shaker bottle, mason jar, or bowl, combine peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce or tamari, grated ginger, minced garlic, sriracha, and water. Whisk or shake vigorously until smooth and creamy. Adjust seasoning to taste.
- Assemble Salad: In a large mixing bowl, combine cooked quinoa, steamed edamame, shredded cabbage, kale, carrots, scallions, and cilantro.
- Add Dressing: Pour the peanut dressing over the salad and toss thoroughly until all ingredients are evenly coated.
- Serve: Top the salad with chopped roasted cashews and, if desired, a sprinkle of red pepper flakes or crispy wonton strips for extra crunch. Serve immediately or chill before serving.
Notes
- Quinoa can be cooked in advance and refrigerated to save time.
- For a vegan option, substitute honey with maple syrup.
- Adjust sriracha quantity for desired spice level or omit if you prefer no heat.
- Adding crispy wonton strips offers additional texture but is optional.
- For gluten-free option, ensure soy sauce is gluten-free tamari.
- Use unsalted peanut butter to better control sodium content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Steaming and Stovetop
- Cuisine: Asian
