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Asian Edamame Peanut Crunch Salad Recipe

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4 from 14 reviews

This Asian Edamame Peanut Crunch Salad is a vibrant, nutrient-packed dish featuring protein-rich quinoa and edamame combined with fresh red cabbage, kale, carrots, and scallions. Tossed in a creamy, tangy peanut dressing with a hint of spice and topped with crunchy roasted cashews and optional crispy wonton strips, this salad offers a delightful blend of textures and flavors perfect for a healthy lunch or light dinner.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Grains and Legumes

  • 1/2 cup uncooked quinoa
  • 1 pound frozen edamame (not in the shell) (16 ounces)

Vegetables and Herbs

  • 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

Nuts and Toppings

  • 1 cup chopped roasted cashews (can substitute with 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 don’t like spice)
  • 2-4 tablespoons water to thin dressing as needed

Instructions

  1. Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Add it to a pot with 1 cup of water and cook according to package instructions, usually simmering gently until the water is absorbed and quinoa is tender, about 15 minutes.
  2. Steam Edamame: While the quinoa cooks, place the frozen edamame in a microwave-safe bowl with 1/2 cup water. Cover and microwave on high for 5-7 minutes until tender. Alternatively, steam the edamame in a steamer basket over boiling water on the stove for the same amount of time.
  3. Chop Vegetables: Prepare the vegetables by shredding the red cabbage using a mandoline or sharp knife, finely chopping the kale, grating the carrots, and chopping the scallions and cilantro. Set aside.
  4. Cool Ingredients: Once the quinoa and edamame are cooked, allow them to cool for about 10 minutes to prevent wilting the greens and to improve the salad’s texture.
  5. Make Dressing: In a shaker bottle, mason jar, or bowl, combine the peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, low sodium soy sauce or tamari, grated fresh ginger, minced garlic, sriracha (if using), and 2 to 4 tablespoons water. Whisk or shake thoroughly until the dressing is smooth and creamy. Taste and adjust seasoning as needed.
  6. Assemble Salad: In a large mixing bowl, add the cooled quinoa, steamed edamame, and all chopped vegetables. Pour the prepared dressing over the mixture.
  7. Toss Salad: Mix everything well until the dressing coats all ingredients evenly.
  8. Serve: Transfer the salad to a serving dish or individual bowls. Top with chopped roasted cashews and a sprinkle of red pepper flakes for added crunch and a touch of heat. Optionally, garnish with crispy wonton strips for extra texture.

Notes

  • For a vegan version, substitute honey with maple syrup and ensure soy sauce or tamari is vegan-friendly.
  • Adjust the amount of water in the dressing to achieve desired consistency.
  • Omit sriracha for a mild flavor or increase for extra spice.
  • Salad can be served chilled or at room temperature.
  • Leftovers keep well refrigerated for up to 2 days but may become less crisp over time.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegetarian

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