Edamame Peanut Crunch Salad Recipe

If you’re craving a vibrant salad that bursts with texture, flavor, and a little something special to brighten your day, you’ve got to try the Edamame Peanut Crunch Salad. This delightful dish combines the nutty richness of quinoa and peanut butter dressing with the satisfying crunch of roasted cashews and fresh kale, creating a perfect harmony of sweet, tangy, and savory elements. It’s a feel-good salad that’s as nourishing as it is delicious, making it an instant favorite whether you’re preparing a quick lunch or a colorful side for dinner.

Ingredients You’ll Need

Gathering your ingredients for this Edamame Peanut Crunch Salad is a breeze, and each one plays a crucial role in creating the salad’s exciting layers of flavor and texture. From the hearty quinoa base to the vibrant fresh veggies and the creamy, zesty peanut dressing, you’ll see how simple ingredients come together to make something truly special.

• ½ cup uncooked quinoa: This protein-packed grain adds a fluffy, nutty base to the salad.
• 1 pound frozen shelled edamame: These bright green beans bring a tender, slightly sweet bite and boost plant-based protein.
• 1 ½ cups shredded red cabbage: Adds a gorgeous pop of color and a satisfying crunch.
• 2 cups finely chopped kale: Brings a hearty, earthy flavor and a nutritional punch.
• 2 large carrots: Grated for a hint of natural sweetness and vibrant orange hues.
• ¼ cup chopped scallions: Offers a zesty, fresh onion bite.
• ½ cup chopped cilantro: Infuses the salad with bright, citrusy notes.
• 1 cup chopped roasted cashews: Provides a rich, crunchy contrast, and can be swapped for peanuts.
• Optional crispy wonton strips: For an extra layer of wafer-thin crunchiness that’s simply irresistible.
• 3 tablespoons natural creamy peanut butter: Preferably unsalted, this forms the luscious base of the dressing.
• 2 tablespoons rice vinegar: Adds subtle acidity and tang.
• 2 tablespoons honey or maple syrup: Sweetens the dressing naturally (maple syrup works perfectly for a vegan option).
• 1 tablespoon toasted sesame oil: Brings a toasty, nutty aroma to the dressing.
• 2 tablespoons low sodium soy sauce or tamari: Balances flavors with savory umami richness.
• 1 teaspoon grated fresh ginger: Introduces a fresh, peppery spice kick.
• 2 cloves garlic, minced: Delivers a warm, aromatic depth.
• 2 teaspoons sriracha (optional): Offers a touch of heat – feel free to omit if you prefer mild.
• 2-4 tablespoons water: To thin the dressing to your desired consistency.

How to Make Edamame Peanut Crunch Salad

Step 1: Cook the Quinoa

Start by rinsing the quinoa thoroughly under cold water to remove any bitterness. Add it to a pot with one cup of water, then bring to a boil. Reduce heat, cover, and simmer according to package instructions — typically about 15 minutes — until the quinoa is fluffy and all the water is absorbed. Fluff with a fork and set aside to cool slightly.

Step 2: Prepare the Edamame

While the quinoa is cooking, take your frozen shelled edamame and place it in a microwave-safe bowl with half a cup of water. Cover and microwave on high for 5 to 7 minutes until tender. Alternatively, you can steam the edamame on the stovetop until it’s perfectly cooked. Allow it to cool along with the quinoa.

Step 3: Prep the Veggies

Now it’s time to get the fresh veggies ready. Shred the red cabbage finely — a mandoline works wonders here for thin, even slices. Chop the kale finely to soften its texture and grate the carrots for a bright, sweet crunch. Finish by chopping the scallions and cilantro, which will bring fresh herbal bursts to the salad.

Step 4: Whisk Up the Dressing

In a mason jar, shaker bottle, or a small bowl, combine the creamy peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, soy sauce or tamari, freshly grated ginger, minced garlic, and sriracha if using. Whisk or shake vigorously to create a smooth, creamy dressing. Add water a tablespoon at a time until you reach a consistency that will easily coat the salad ingredients.

Step 5: Toss Everything Together

In a large mixing bowl, combine the cooked quinoa, tender edamame, shredded cabbage, kale, grated carrots, scallions, and chopped cilantro. Pour the peanut dressing over the top and toss everything together gently but thoroughly, ensuring every bite is coated with that luscious sauce.

Step 6: Add the Crunch

Finally, sprinkle the chopped roasted cashews over the salad for a satisfying crunch and a boost of nutty flavor. If you like, add a handful of crispy wonton strips on top for an extra textural surprise.

How to Serve Edamame Peanut Crunch Salad

Garnishes

Sprinkle extra chopped cilantro and a few red pepper flakes on your salad to add a lovely pop of color and a subtle kick. A wedge of lime on the side serves beautifully for squeezing over, enhancing the vibrant flavors and freshness of the dish.

Side Dishes

This salad makes a fantastic main or side, but it really shines alongside grilled chicken or tofu, steamed jasmine rice, or even light Asian-inspired dumplings. Pairing it with something warm and mild offers a delightful balance to the bold peanut dressing and textured veggies.

Creative Ways to Present

For a fun twist, serve the Edamame Peanut Crunch Salad wrapped in rice paper rolls with extra herbs inside for a fresh handheld snack. It also works brilliantly layered in mason jars for easy grab-and-go lunches or plated as a vibrant bed for crispy pan-seared salmon or shrimp.

Make Ahead and Storage

Storing Leftovers

This salad will keep well in the fridge for up to five days when stored in an airtight container. For best texture, keep the dressing separate and toss just before serving to keep those veggies crisp and fresh.

Freezing

Because of the fresh veggies and dressing, freezing the Edamame Peanut Crunch Salad is not recommended, as the texture and flavors can be compromised once thawed. Instead, enjoy leftovers chilled within a few days for maximum freshness.

Reheating

If you want to warm up the salad, remove the dressing and any crunchy toppings first. Gently heat the quinoa and edamame portion either in a microwave or on the stove, then toss with fresh dressing and toppings just before serving.

FAQs

Can I substitute the quinoa for another grain?

Absolutely! Brown rice, bulgur, or even couscous would make tasty alternatives, although quinoa is preferred here for its protein and fluffy texture.

Is this salad vegan?

Yes! Simply swap honey for maple syrup in the dressing to keep it completely plant-based and vegan-friendly.

Can I use raw peanuts instead of cashews?

Yes, roasted peanuts work wonderfully and give a classic peanut flavor that complements the dressing perfectly.

How spicy is the Edamame Peanut Crunch Salad?

The dish has a gentle kick from the sriracha, which you can easily reduce or omit to suit your heat preference.

Can I prepare this salad in advance for meal prep?

Sure thing! Keep the dressing separate during storage and combine it just before eating to maintain crispness and freshness.

Final Thoughts

If you’ve been searching for a salad that’s bursting with texture, flavor, and a bit of wholesome magic, the Edamame Peanut Crunch Salad is your new best friend in the kitchen. It’s playful, packed with nutrients, and wonderfully satisfying in every bite. Give it a try—you might just find yourself making it again and again for lunches, dinners, and everything in between!

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