Description
Crisp Asian edamame peanut crunch salad combines vibrant textures and bold flavors from Southeast Asian cuisine. Crunchy vegetables, tender edamame, and zesty dressing create an irresistible harmony that welcomes you to savor each refreshing bite.
Ingredients
Scale
Main Protein and Grains:
- 1 pound (454 grams) frozen edamame (not in the shell)
- ½ cup (90 grams) uncooked quinoa
Vegetables and Fresh Herbs:
- 1 ½ cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large carrots, grated
- ¼ cup chopped scallions
- ½ cup chopped cilantro
Nuts and Optional Topping:
- 1 cup chopped roasted cashews
- 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 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 (can omit if you don’t like spice)
- 2–4 tablespoons water, to thin
Instructions
- Thoroughly rinse quinoa, then transfer to a pot with water. Simmer according to package guidelines until fluffy and tender, then spread on a plate to expedite cooling.
- Place edamame in a microwave-safe container with minimal water. Heat until vibrant green and tender, approximately 5-7 minutes. Allow to cool completely.
- Prepare vegetable components with precision: slice red cabbage into delicate ribbons, finely chop kale into confetti-like pieces, transform carrots into thin matchsticks, and mince scallions and cilantro into fragrant snippets.
- Craft the dynamic dressing by combining peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, freshly grated ginger, minced garlic, and sriracha in a container. Vigorously blend until silky smooth, adjusting flavors to personal preference.
- Amalgamate cooled quinoa, edamame, and meticulously prepared vegetables in a spacious mixing vessel. Drizzle dressing generously, then toss thoroughly to ensure comprehensive coating.
- Elevate the salad’s texture by sprinkling roasted cashews and red pepper flakes across the surface. Optional crispy wonton strips can add an extra crunch. Serve immediately for optimal freshness and flavor profile.
Notes
- This vibrant salad bursts with protein-packed quinoa and edamame, offering a nutritious powerhouse that’s both satisfying and deliciously crunchy.
- Prep work is key: shred, chop, and grate vegetables ahead of time to streamline the cooking process and make assembly a breeze.
- The homemade peanut dressing transforms simple ingredients into a restaurant-quality meal, balancing sweet, tangy, and spicy flavors perfectly.
- Customize your salad by swapping cashews with almonds or adding grilled tofu for extra protein and texture.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days, keeping dressing and crispy toppings separate to maintain freshness.
- For a gluten-free version, replace wonton strips with toasted gluten-free breadcrumbs or seeds and use tamari instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 7g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg