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Asian Edamame Peanut Crunch Salad Recipe

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★★★★★

5 from 50 reviews

This Asian Edamame Peanut Crunch Salad is a vibrant, nutrient-packed dish featuring protein-rich quinoa and edamame, crunchy vegetables, and a creamy, flavorful peanut dressing. It’s a perfect balance of savory, tangy, and mildly spicy notes, topped with roasted cashews for added texture and crunch. Ideal for a healthy lunch or a light dinner, this salad combines wholesome ingredients in a refreshing and satisfying way.

Ingredients

Scale

Salad 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

Dressing Ingredients

  • 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

Instructions

  1. Cook Quinoa: Rinse the quinoa under cold water to remove bitterness. Add it to a pot with 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy.
  2. Steam Edamame: Place the frozen edamame into a microwave-safe bowl with 1/2 cup water and cover. Microwave on high for 5-7 minutes until tender. Alternatively, place edamame in a steamer basket on the stovetop and steam until cooked through.
  3. Chop Vegetables: While quinoa and edamame are cooking, shred the red cabbage (using a mandoline if available for thin, even slices), finely chop the kale, grate the carrots, and chop the scallions and cilantro.
  4. Cool Ingredients: Once the quinoa and edamame are done, let them cool at room temperature for about 10 minutes to prevent wilting the greens and to allow the salad to mix better.
  5. Make Dressing: Combine peanut butter, rice vinegar, honey (or maple syrup), toasted sesame oil, low sodium soy sauce or tamari, grated fresh ginger, minced garlic, sriracha, and 2-4 tablespoons water in a shaker bottle, mason jar, or bowl. Whisk or shake until smooth and creamy. Adjust seasoning or thickness with additional water if needed.
  6. Assemble Salad: In a large mixing bowl, combine the cooked quinoa, steamed edamame, shredded cabbage, chopped kale, grated carrots, scallions, and cilantro. Pour the prepared dressing over the salad and mix thoroughly until all ingredients are evenly coated.
  7. Serve: Transfer the salad to serving bowls or a platter. Top generously with chopped roasted cashews and optionally sprinkle with red pepper flakes or crispy wonton strips for extra crunch and flavor.

Notes

  • For a vegan version, substitute honey with maple syrup.
  • Use low sodium soy sauce or tamari to keep sodium levels moderate.
  • Adjust the sriracha quantity or omit entirely if you prefer no spice.
  • Allow quinoa and edamame to cool before adding to the salad to maintain the texture of the greens.
  • Crispy wonton strips add a nice crunch but can be omitted for gluten-free or healthier options.

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

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