Name: Asian Edamame Peanut Crunch Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 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, grated; 1/4 cup chopped scallions; 1/2 cup chopped cilantro; 1 cup chopped roasted cashews (can substitute with peanuts); Optional: crispy wonton strips; 3 tablespoons natural creamy peanut butter (preferably unsalted); 2 tablespoons rice vinegar; 2 tablespoons honey (or maple syrup for 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 not liking spice); 2-4 tablespoons water to thin dressing as needed

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Introduction

This Asian Edamame Peanut Crunch Salad is a vibrant, nutrient-packed dish bursting with fresh vegetables, quinoa, and a creamy peanut dressing. Perfect for a light lunch or a satisfying side, it combines crunchy textures with bold, savory flavors you’ll love.

A white bowl with a dark rim is filled with a colorful mixed salad that has multiple layers, including finely chopped green vegetables like broccoli and edamame, orange carrot bits, and dark grains or seeds scattered throughout; on top, there is a light brown dressing drizzled over the salad, with small pieces of chopped nuts and some sesame seeds adding texture. Around the bowl, there are fresh green herb leaves sprinkled on the white marbled surface, with a small bowl of chopped herbs below and a gold fork placed to the left side. A striped cloth is partially visible under the fork. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 peanuts)
Optional: crispy wonton strips
3 tablespoons natural creamy peanut butter (preferably unsalted)
2 tablespoons rice vinegar
2 tablespoons honey (use maple syrup for vegan version)
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, can omit if you don’t like spice)
2-4 tablespoons water (to thin dressing)

Instructions

Step 1: Rinse the quinoa and add it to a pot with 1 cup of water. Cook according to package instructions until tender.
Step 2: While quinoa cooks, place edamame in a bowl with 1/2 cup water and cover. Microwave on high for 5-7 minutes or steam on the stove until heated through.
Step 3: Prepare the vegetables while quinoa and edamame cook. Shred the red cabbage, finely chop the kale, grate the carrots, and chop scallions and cilantro.
Step 4: Once quinoa and edamame are done, let them cool for about 10 minutes.
Step 5: In a jar or bowl, combine peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and 2-4 tablespoons water. Whisk or shake until smooth. Adjust seasoning to taste.
Step 6: In a large mixing bowl, combine cooled quinoa, edamame, and all vegetables. Pour dressing over and toss well to combine.
Step 7: Serve topped with chopped roasted cashews and a sprinkle of red pepper flakes. Add crispy wonton strips if desired for extra crunch.

Tips & Variations

Use peanuts instead of cashews for a different nutty flavor and crunch.
Substitute maple syrup for honey to make the dressing vegan-friendly.
For added protein, toss in cooked shredded chicken or tofu cubes.
Adjust sriracha quantity or omit completely to control spiciness.
If you don’t have a mandoline, a sharp knife works well to shred the cabbage finely.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if possible and add before serving to maintain freshness and texture. When ready to eat, toss the salad again; it’s best served cold or at room temperature.

How to Serve

A close-up of a large bowl filled with a colorful mixed salad, showing a dense layer of small chopped greens, bright green edamame beans, orange shredded carrots, and purple cabbage pieces, all finely mixed with sprinkled seeds and light brown dressing drizzled on top. The bowl is white with a thin dark rim and holds two gold-colored spoons partly inserted into the salad. The bowl sits on a white marbled surface with scattered small green herb pieces and crushed nuts around it, alongside a crumpled white striped cloth near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh edamame instead of frozen?

Yes, fresh edamame can be used. Just steam or boil them until tender before adding to the salad.

How can I make this salad gluten-free?

Use gluten-free tamari instead of regular soy sauce to keep the dressing gluten-free.