Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Asian Edamame Peanut Crunch Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

A vibrant and nutritious Asian Edamame Peanut Crunch Salad featuring protein-rich quinoa, steamed edamame, fresh kale and cabbage, crunchy roasted cashews, and a flavorful peanut dressing. This wholesome salad combines textures and bold flavors for a perfect light meal or side dish.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Salad Ingredients

  • 1/2 cup uncooked quinoa
  • 1 pound frozen edamame (not in the shell) (16 ounces)
  • 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 with peanuts)
  • Optional: crispy wonton strips

Dressing Ingredients

  • 3 tablespoons natural creamy peanut butter (preferably unsalted)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or 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 if you prefer no spice)
  • 2-4 tablespoons water to thin dressing

Instructions

  1. Cook Quinoa: Rinse the quinoa thoroughly under cold water. Add it to a pot with 1 cup of water. Bring to a boil, then reduce to a simmer, cover, and cook until quinoa is tender and water is absorbed, about 15 minutes.
  2. Steam Edamame: Place frozen edamame in a microwave-safe bowl with 1/2 cup water and cover. Microwave on high for 5-7 minutes until heated through, or alternatively, steam in a steamer basket over boiling water on the stove until tender.
  3. Chop Vegetables: While quinoa and edamame cook, shred the red cabbage using a mandoline or knife, finely chop kale, grate the carrots, and chop the scallions and cilantro.
  4. Cool Ingredients: Once quinoa and edamame are cooked, let both cool for about 10 minutes to avoid wilting the fresh vegetables and to make the salad more refreshing.
  5. Make Dressing: Combine peanut butter, rice vinegar, honey (or maple syrup), toasted sesame oil, low sodium soy sauce or tamari, grated ginger, minced garlic, sriracha, and 2-4 tablespoons water in a shaker bottle, mason jar, or bowl. Whisk or shake until smooth. Taste and adjust seasoning as needed.
  6. Assemble Salad: In a large mixing bowl, add cooled quinoa, steamed edamame, and all chopped vegetables. Pour the prepared dressing over the salad.
  7. Mix and Serve: Toss everything until well combined. Top with chopped roasted cashews and optionally sprinkle with crispy wonton strips or red pepper flakes for extra crunch and flavor. Serve immediately or chill before serving.

Notes

  • For a vegan option, substitute honey with maple syrup in the dressing.
  • You can replace roasted cashews with roasted peanuts if preferred.
  • Steaming edamame can be done either by microwave or stovetop steamer based on convenience.
  • Adjust the amount of sriracha to control the spiciness of the dressing.
  • Optional crispy wonton strips add extra crunch but can be omitted for a gluten-free version.
  • Letting quinoa and edamame cool prevents the vegetables from wilting in the salad.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Steaming
  • Cuisine: Asian
  • Diet: Vegetarian

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