Description
Asian Edamame Peanut Crunch Salad is a vibrant and satisfying dish that combines crunchy vegetables, protein-packed edamame, and light quinoa, all drizzled with a creamy homemade peanut dressing. This colorful salad is perfect for meal prep, picnics, or as a delightful side at any gathering. The combination of flavors and textures makes it not only nutritious but also incredibly delicious. With its quick preparation time, it’s an ideal choice for busy weeknights or last-minute lunch ideas. Enjoy this fresh and wholesome salad as a standalone meal or paired with grilled proteins for a complete dining experience.
Ingredients
- ½ cup uncooked quinoa
- 1 lb frozen edamame (not in the shell)
- 1 ½ cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large carrots
- ¼ cup chopped scallions
- ½ cup chopped cilantro
- 1 cup chopped roasted cashews (or peanuts)
- For the Dressing:
- 3 tbsp natural creamy peanut butter (preferably unsalted)
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 2 tbsp low sodium soy sauce or tamari
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- Optional: 2 tsp sriracha
Instructions
- Rinse quinoa under cold water and cook as per package instructions until fluffy.
- Steam or microwave edamame until heated through.
- While cooking, shred cabbage, chop kale, grate carrots, and prepare scallions and cilantro.
- Allow quinoa and edamame to cool for about ten minutes.
- In a bowl, whisk together dressing ingredients until smooth.
- Combine cooled quinoa and edamame with all vegetables in a large bowl.
- Drizzle with peanut dressing and toss gently to coat.
- Serve topped with roasted cashews.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Customize your salad by adding bell peppers or cucumbers for extra crunch. Store leftovers in an airtight container for up to three days; keep dressing separate if possible.