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Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad
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Asian Edamame Peanut Crunch Salad is a vibrant and nutritious dish perfect for any meal occasion. This salad combines crunchy edamame, fluffy quinoa, and an array of colorful vegetables, all drizzled with a creamy homemade peanut dressing. Not only is it naturally vegan and gluten-free, but it also packs a protein punch, making it suitable for quick lunches or festive gatherings. The balance of flavors and textures in this refreshing salad ensures each bite is satisfying and delicious. Prepare it ahead of time for easy meal prep that stays fresh for days.

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 (can omit if you don't like spice)
  • 2–4 tablespoons water to thin

Instructions

  1. Rinse the quinoa under cold water. Add it to a pot with 1 cup of water. Cook according to package instructions until fluffy.
  2. While the quinoa is cooking, place the edamame in a bowl with 1/2 cup of water. Cover and microwave on high for 5-7 minutes or steam using a steamer basket on the stove until tender.
  3. While waiting for the quinoa and edamame, shred the cabbage using a mandoline, finely chop the kale, grate the carrots, and chop scallions and cilantro.
  4. Once cooked, let both quinoa and edamame cool for about 10 minutes.
  5. In a shaker bottle or mason jar, combine peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce or tamari, ginger, garlic, sriracha (if using), and water. Shake or whisk until smooth. Taste and adjust seasonings as desired.
  6. In a large mixing bowl, add cooked quinoa and edamame along with all prepared veggies. Pour dressing on top and mix well until everything is combined.
  7. Top your salad with chopped roasted cashews and an optional sprinkle of red pepper flakes before serving.

Nutrition

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