Print

Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The Asian Edamame Peanut Crunch Salad is a vibrant and nutritious dish that perfectly combines crunchy vegetables with protein-rich edamame and fluffy quinoa. This delightful salad is dressed in a creamy peanut dressing, creating an explosion of flavors that will satisfy your taste buds. Ideal for meal prep, this salad is not only quick to prepare but also vegan and gluten-free, making it a versatile option for any meal. Enjoy it as a hearty lunch, a side at dinner gatherings, or a refreshing snack throughout the week!

Ingredients

Scale
  • 1/2 cup uncooked quinoa
  • 1 pound frozen edamame (shelled)
  • 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 (or peanuts)
  • 3 tablespoons natural creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or maple syrup)
  • 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 quinoa under cold water and cook in a pot with 1 cup of water. Bring to a boil, cover, reduce heat, and cook until fluffy.
  2. In a microwave-safe bowl, cook frozen edamame with water covered for 5-7 minutes until tender.
  3. While cooking, chop the vegetables: shred cabbage, chop kale and scallions, and grate carrots.
  4. Let cooked quinoa and edamame cool for about 10 minutes.
  5. In a bowl or shaker bottle, mix dressing ingredients until smooth.
  6. In a large mixing bowl, combine quinoa, edamame, and veggies. Pour on dressing and mix well.
  7. Serve topped with roasted cashews and optional crispy wonton strips.

Nutrition

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