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Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad
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Introducing the Asian Edamame Peanut Crunch Salad, a vibrant and nutritious dish that brings a delightful crunch and bold flavors to your table. This salad is perfect for meal prepping or as a fresh side for gatherings. Packed with protein-rich edamame, colorful vegetables, and drizzled with a creamy peanut dressing, it offers a satisfying bite in every forkful. Whether you’re enjoying it for lunch or serving it at a potluck, this salad is sure to impress with its combination of textures and tastes. Plus, it comes together in just 30 minutes!

Ingredients

Scale
  • 1/2 cup uncooked quinoa
  • 1 pound frozen edamame (not in the shell)
  • 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 (or peanuts)
  • 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)
  • 2–4 tablespoons water to thin

Instructions

  1. Rinse the quinoa under cold water. In a pot, add the rinsed quinoa along with 1 cup of water. Cook according to package instructions until fluffy.
  2. While the quinoa cooks, place the frozen edamame in a bowl with 1/2 cup of water. Cover and microwave on high for 5-7 minutes until heated through. Alternatively, steam them on the stove.
  3. As the quinoa and edamame cook, shred the red cabbage using a mandoline or sharp knife. Finely chop the kale. Grate both large carrots. Chop scallions and cilantro.
  4. Once cooked, let both the edamame and quinoa cool for about 10 minutes before combining.
  5. In a shaker bottle or bowl, add all dressing ingredients—peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce or tamari, ginger, garlic, sriracha if using. Whisk together until smooth. Adjust seasonings as desired.
  6. In a large mixing bowl, add cooled quinoa, edamame, shredded cabbage, kale, carrots, scallions, cilantro. Pour dressing over everything and mix until well combined.
  7. Top your salad with chopped roasted cashews and a sprinkle of red pepper flakes for an added kick! Enjoy your Asian Edamame Peanut Crunch Salad as part of your next meal prep or serve it fresh at gatherings.

Nutrition

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

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