Description
This Asian Edamame Peanut Crunch Salad is a delightful medley of textures and flavors, making it a perfect option for a light yet satisfying meal. The nutty quinoa forms a hearty base, complemented by the crunch of fresh red cabbage, kale, and carrots. Edamame adds a boost of protein, while the roasted cashews bring a rich, toasty flavor that pairs beautifully with the tangy and slightly spicy peanut dressing.
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
Instructions
Rinse the quinoa and add it to a pot with 1 cup of water. Cook according to package instructions, then set aside to cool.
While the quinoa cooks, add the edamame to a bowl with ½ cup of water and cover. Microwave on high for 5-7 minutes, or steam on the stove until tender. Let cool for about 10 minutes.
While the quinoa and edamame are cooling, prepare the other veggies: shred the red cabbage, finely chop the kale, grate the carrots, and chop the scallions and cilantro.
In a shaker bottle, mason jar, or bowl, combine all 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. Adjust seasonings to taste.
In a large mixing bowl, combine the cooked quinoa, edamame, and prepared veggies. Pour the dressing over the salad and mix until everything is well coated.
Top the salad with chopped roasted cashews and a sprinkle of red pepper flakes. Add crispy wonton strips if desired. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 380