Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad – A Vibrant, Nutritious Delight

Looking for a fresh, vibrant salad that packs both nutrition and flavor? This Asian Edamame Peanut Crunch Salad is just the dish you need! Filled with a colorful mix of vegetables, hearty quinoa, and a creamy, spicy peanut dressing, this salad is perfect for a healthy lunch or a side dish at your next dinner party. It’s not only delicious but also visually appealing, making it a surefire hit for any table setting.

Let’s explore the recipe and discover how easy it is to bring this delightful salad to life.

Ingredients:

For the 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 cilantro
• 1 cup chopped roasted cashews (can substitute for peanuts)
• Optional: crispy wonton strips

For the Dressing:

• 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

Directions:

Step 1: Cook the Quinoa

Rinse the quinoa under cold water to remove any impurities. Add it to a pot with 1 cup of water and cook according to package instructions. Once done, set aside to cool.

Step 2: Prepare the Edamame

Place the frozen edamame in a bowl with ½ cup of water and cover. Microwave on high for 5-7 minutes or steam on the stove until tender. Allow to cool for about 10 minutes.

Step 3: Prepare the Vegetables

While the quinoa and edamame are cooling, prepare the vegetables. Shred the red cabbage, finely chop the kale, grate the carrots, and chop the scallions and cilantro.

Step 4: Mix the Dressing

In a shaker bottle, mason jar, or bowl, combine the dressing ingredients: peanut butter, rice vinegar, honey (or maple syrup), toasted sesame oil, soy sauce (or tamari), grated ginger, minced garlic, and sriracha. Whisk together until smooth and creamy. Adjust the seasonings to taste, and add water as needed to reach the desired consistency.

Step 5: Assemble the Salad

In a large mixing bowl, combine the cooled quinoa, edamame, and all the prepared veggies. Pour the dressing over the salad and toss until everything is well coated.

Step 6: Garnish and Serve

Top the salad with chopped roasted cashews and a sprinkle of red pepper flakes for a bit of heat. If desired, add crispy wonton strips for an extra crunch. Serve the salad immediately to enjoy its freshness.

Final Thoughts:

This Asian Edamame Peanut Crunch Salad is a fulfilling meal that’s as nutritious as it is delicious. It’s a perfect example of how a salad can be both a comfort food and a health booster. The creamy dressing, combined with the crunch of fresh veggies and the richness of cashews, makes every bite exciting.

Nutritional Information:

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Calories: 380 kcal per serving
• Servings: 4

Whether you’re making this for a quick lunch or as part of a larger meal, this salad is sure to be a standout. Enjoy the blend of textures and flavors that make this dish uniquely satisfying!

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