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Edamame Peanut Crunch Salad Recipe

Edamame Peanut Crunch Salad Recipe
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★★★★★

5 from 16 reviews

A vibrant and crunchy Edamame Peanut Crunch Salad featuring protein-rich quinoa, tender edamame, crisp red cabbage, kale, and carrots tossed in a creamy, tangy peanut dressing. This salad offers a delightful mix of textures and flavors, perfect as a healthy lunch or side dish.

Ingredients

Scale

Salad:

  • ½ cup uncooked quinoa
  • 1 pound frozen edamame (not in the shell, 16 ounces)
  • 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

Dressing:

  • 3 tablespoons natural creamy peanut butter (preferably unsalted)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup (use maple syrup for vegan version)
  • 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

Instructions

  1. Cook Quinoa: Rinse the quinoa thoroughly under cold water and add it to a pot with 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it cool.
  2. Cook Edamame: Place frozen edamame in a microwave-safe bowl with ½ 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. Let cool.
  3. Prepare Veggies: While quinoa and edamame cook, shred red cabbage using a mandoline or knife. Finely chop the kale, grate the carrots, and chop scallions and cilantro.
  4. Make Dressing: Combine peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, soy sauce or tamari, fresh ginger, minced garlic, sriracha, and 2 tablespoons of water in a shaker bottle, mason jar, or bowl. Whisk or shake vigorously until smooth. Add more water to reach desired consistency and adjust seasoning to taste.
  5. Assemble Salad: In a large mixing bowl, combine cooled quinoa, cooked edamame, shredded cabbage, chopped kale, grated carrots, scallions, and cilantro. Pour dressing over the salad and toss until everything is evenly coated.
  6. Add Toppings & 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 chill before serving.

Notes

  • For a vegan version, substitute honey with maple syrup.
  • If you prefer less spice, omit the sriracha from the dressing.
  • You can replace cashews with peanuts if preferred or to accommodate allergies.
  • The salad can be refrigerated for up to 2 days, but add crispy wonton strips just before serving to maintain crunch.
  • Adjust water in the dressing to achieve desired consistency.

Nutrition

Keywords: Edamame salad, Quinoa salad, Peanut dressing, Healthy salad, Gluten free salad, Vegetarian salad

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