Description
This Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant, nutritious dish featuring a delightful mix of quinoa, edamame, kale, and shredded cabbage, all tossed in a creamy, flavorful peanut dressing. Perfect as a light lunch or a healthy side, it combines fresh vegetables, crunchy nuts, and a touch of spice for a satisfying, protein-packed meal.
Ingredients
Scale
Grains & Beans
- 1/2 cup uncooked quinoa
- 1 lb frozen edamame (not in the shell)
Vegetables & 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 & Toppings
- 1 cup chopped roasted cashews (can substitute peanuts)
- Optional: crispy wonton strips
Dressing
- 3 tbsp natural creamy peanut butter, preferably unsalted
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup (use maple syrup for vegan)
- 1 tbsp toasted sesame oil
- 2 tbsp low sodium soy sauce or tamari
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 2 tsp sriracha (optional, omit if you don’t like spice)
- 2-4 tbsp water to thin dressing
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold water to remove any bitterness and impurities.
- Cook Quinoa: Cook the quinoa according to package instructions, typically boiling in water until fluffy. Set aside to cool.
- Cook Edamame: Microwave or steam the frozen edamame with a bit of water until tender, about 3-5 minutes. Drain and let cool.
- Prepare Vegetables: Shred the red cabbage, finely chop the kale, grate the carrots, and chop the scallions and cilantro.
- Make Dressing: In a bowl, combine peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, soy sauce or tamari, grated fresh ginger, minced garlic, sriracha (if using), and water. Whisk until smooth and creamy, adjusting water to desired consistency.
- Combine Salad: In a large bowl, mix the cooked quinoa, cooled edamame, shredded cabbage, kale, grated carrots, scallions, and cilantro.
- Toss with Dressing: Pour the peanut dressing over the salad mixture and toss well to evenly coat all ingredients with the dressing.
- Finish and Serve: Top the salad with chopped roasted cashews and, if desired, sprinkle with crispy wonton strips and red pepper flakes for extra crunch and heat before serving.
Notes
- Use maple syrup instead of honey to make this recipe vegan.
- For extra crunch, add crispy wonton strips as a topping.
- If you prefer less spice, omit the sriracha in the dressing.
- Can substitute cashews with peanuts if preferred or due to allergy considerations.
- The salad keeps well refrigerated for up to 2 days; store dressing separately for best freshness.
