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Asian Edamame Peanut Crunch Salad Recipe

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3.9 from 3 reviews

A vibrant and nutritious Asian Edamame Peanut Crunch Salad featuring protein-packed quinoa and edamame, colorful shredded cabbage, kale, and carrots, tossed in a creamy peanut dressing with a hint of ginger and sriracha. This refreshing salad is perfect for a quick, flavorful meal or side dish that serves 6 and comes together in just 30 minutes.

Ingredients

Salad

  • 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 peanuts)
  • Optional: crispy wonton strips

Dressing

  • 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 you prefer no spice)
  • 2-4 tablespoons water to thin dressing

Instructions

  1. Cook Quinoa: Rinse the quinoa thoroughly under cold water, then add it to a pot with 1 cup of water. Bring to a boil, reduce to a simmer, cover, and cook until the water is absorbed and quinoa is tender, about 15 minutes.
  2. Steam Edamame: While quinoa is cooking, place frozen edamame in a microwave-safe bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes until tender. Alternatively, steam the edamame in a steamer basket on the stove until cooked through.
  3. Prepare Vegetables: Shred the red cabbage using a mandoline or knife, finely chop the kale, grate the carrots, and chop the scallions and cilantro. Set aside.
  4. Cool Ingredients: Once quinoa and edamame are cooked, allow them to cool for about 10 minutes to room temperature before assembling the salad.
  5. Make Dressing: Combine peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, soy sauce or tamari, grated ginger, minced garlic, sriracha, and water in a shaker bottle, mason jar, or bowl. Whisk or shake until smooth and creamy. Taste and adjust seasonings as needed.
  6. Assemble Salad: In a large mixing bowl, add the cooled quinoa, steamed edamame, shredded cabbage, kale, carrot, scallions, and cilantro. Pour the dressing over the salad.
  7. Mix Salad: Toss the ingredients thoroughly to ensure everything is well coated with the peanut dressing.
  8. Serve: Transfer salad to serving bowls or plates. Top each serving with chopped roasted cashews and sprinkle with red pepper flakes for added crunch and heat. Optionally, garnish with crispy wonton strips.

Notes

  • You can substitute roasted peanuts for cashews depending on preference and availability.
  • For a vegan version, replace honey with maple syrup and ensure peanut butter is unsweetened and natural.
  • Adjust sriracha to control the level of spice or omit it entirely for a milder salad.
  • Wonton strips add a delightful crunch but are optional and can be omitted for a gluten-free version if using gluten-free soy sauce.
  • Quinoa can be cooked in advance and refrigerated for faster assembly.
  • If edamame is not available, you may substitute with frozen peas or green beans, but the texture and flavor will differ slightly.

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