Description
Experience the vibrant flavors of our Asian Edamame Peanut Crunch Salad, a delightful blend of crunchy textures and savory notes. This colorful dish is packed with protein-rich edamame and quinoa, making it not only delicious but also incredibly nutritious. With a creamy peanut dressing that ties everything together, this salad is perfect for meal prep or a refreshing lunch option. Enjoy it on its own or as a complement to grilled chicken or steamed vegetables for a well-rounded meal. Whip up this easy recipe in just 30 minutes, and savor each bite filled with fresh veggies and wholesome goodness.
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 pound frozen edamame (not in the shell)
- 1 1/2 cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large carrots
- 1/4 cup chopped scallions
- 1/2 cup chopped cilantro
- 1 cup chopped roasted cashews (can sub for peanuts)
- 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 (can omit if you don't like spice)
- 2–4 tablespoons water to thin
Instructions
- Rinse quinoa under cold water. Cook in a pot with 1 cup of water according to package instructions until fluffy.
- While quinoa cooks, microwave frozen edamame with 1/2 cup of water covered for 5–7 minutes or steam until tender.
- Chop vegetables: shred cabbage, finely chop kale, grate carrots, and chop scallions and cilantro.
- Let quinoa and edamame cool for about 10 minutes.
- In a mixing bowl or shaker bottle, combine peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce, ginger, garlic, and sriracha. Mix until smooth.
- In a large bowl, combine cooled quinoa, edamame, and all prepared vegetables.
- Dress the salad with the peanut dressing and toss well to combine.
- Garnish with chopped roasted cashews.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg