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Edamame Peanut Crunch Salad Recipe

Edamame Peanut Crunch Salad Recipe
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★★★★★

4.9 from 27 reviews

A vibrant and crunchy Edamame Peanut Crunch Salad featuring quinoa, edamame, kale, carrots, and red cabbage, tossed in a creamy peanut butter dressing with a perfect balance of sweet, salty, and spicy flavors. This salad is packed with protein and fiber, ideal for a nutritious vegan or vegetarian meal that’s gluten free and perfect for meal prep.

Ingredients

Scale

Salad:

  • ½ cup uncooked quinoa
  • 1 pound frozen edamame (shelled, not in the shell)
  • 1 ½ cups shredded red cabbage
  • 2 cups finely chopped kale
  • 2 large carrots, grated
  • ¼ cup chopped scallions
  • ½ cup chopped roasted cashews (can substitute peanuts)
  • Optional: crispy wonton strips for topping

Dressing:

  • 3 tablespoons natural creamy peanut butter (preferably unsalted)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (use 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, omit for no spice)
  • 2–4 tablespoons water to thin dressing as needed

Instructions

  1. Cook Quinoa: Rinse the quinoa thoroughly under cold water. Add it to a pot with 1 cup of water and bring to a boil. Reduce heat to low, cover, and simmer until all water is absorbed, about 15 minutes. Remove from heat and let it sit covered off the heat for 5 minutes, then fluff with a fork.
  2. Cook Edamame: Place the shelled frozen edamame in a microwave-safe bowl with ½ cup water. Cover and microwave on high for 5-7 minutes until tender. Alternatively, steam in a steamer basket on the stove until cooked through. Drain and let cool.
  3. Prepare Vegetables: While quinoa and edamame cook, shred the red cabbage using a mandoline or knife. Finely chop the kale. Grate the carrots. Chop scallions and cilantro finely.
  4. Cool Ingredients: Allow the cooked quinoa and edamame to cool for about 10 minutes to room temperature before assembling the salad.
  5. Make Dressing: In a shaker bottle, mason jar, or bowl, combine peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, soy sauce or tamari, grated ginger, minced garlic, and sriracha. Whisk or shake until smooth. Add 2 to 4 tablespoons of water to thin the dressing to desired consistency. Taste and adjust seasoning as needed.
  6. Assemble Salad: In a large mixing bowl, combine the cooled quinoa, cooked edamame, shredded cabbage, chopped kale, grated carrots, scallions, and cilantro. Pour the peanut dressing over the salad and toss until everything is evenly coated.
  7. Add Crunch & Serve: Top the salad with chopped roasted cashews and a sprinkle of red pepper flakes if desired. Optionally, add crispy wonton strips for extra crunch. Serve immediately or refrigerate for flavors to meld.

Notes

  • This salad tastes even better after sitting for a few hours as the dressing softens the veggies and enhances flavors.
  • Store in an airtight container in the fridge for up to 5 days.
  • For convenience, use shelled edamame to avoid removing pods yourself.
  • For vegan version, substitute honey with maple syrup and ensure soy sauce/tamari is gluten free if necessary.
  • Consider keeping dressing separate if preparing for meal prep and add right before serving to preserve texture.

Nutrition

Keywords: Edamame salad, peanut crunch salad, quinoa salad, vegan salad, gluten free salad, healthy lunch, plant-based protein, Asian peanut dressing

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