Asian Edamame Peanut Crunch Salad Recipe

Introduction

This Asian Edamame Peanut Crunch Salad is a vibrant, nutritious dish perfect for a light lunch or a refreshing side. Packed with protein-rich quinoa and edamame, crunchy veggies, and a creamy peanut dressing, it offers a delightful mix of textures and flavors.

Ingredients

• 1/2 cup uncooked quinoa
• 1 pound frozen edamame (not in the shell, 16 ounces)
• 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
• 1 cup chopped roasted cashews (can substitute peanuts)
• Optional: crispy wonton strips
• 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 (optional, omit if you don’t like spice)
• 2-4 tablespoons water to thin dressing

Instructions

1. Step 1: Rinse the quinoa thoroughly under cold water. Add to a pot with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and water is absorbed, about 15 minutes. Remove from heat and let it sit covered.
2. Step 2: Place the frozen edamame in a microwave-safe bowl with 1/2 cup water. Cover and microwave on high for 5-7 minutes until tender. Alternatively, steam edamame in a steamer basket over boiling water on the stovetop until heated through. Drain excess water.
3. Step 3: While quinoa and edamame cook, shred the red cabbage using a mandoline or knife. Finely chop the kale. Grate the carrots, and chop scallions and cilantro finely.
4. Step 4: When quinoa and edamame are cooked, transfer to a plate or bowl and allow to cool for about 10 minutes to room temperature.
5. Step 5: In a shaker bottle, mason jar, or bowl, combine peanut butter, rice vinegar, honey (or maple syrup), toasted sesame oil, soy sauce or tamari, grated ginger, minced garlic, sriracha if using, and 2 tablespoons of water. Whisk or shake until smooth. Add additional water a tablespoon at a time to reach desired consistency. Taste and adjust seasoning as needed.
6. Step 6: In a large mixing bowl, combine cooled quinoa, edamame, shredded cabbage, chopped kale, grated carrots, scallions, and cilantro. Pour the dressing over and toss thoroughly to combine all ingredients evenly.
7. Step 7: Transfer salad to serving plates or bowls. Top each serving with chopped roasted cashews and sprinkle with red pepper flakes if desired. Add crispy wonton strips for extra crunch if using. Serve immediately.

Tips & Variations

• Substitute peanuts for cashews if preferred or for a budget-friendly option.
• Use maple syrup instead of honey to make the dressing vegan-friendly.
• Add diced bell peppers or snap peas for extra crunch and color.
• Skip the sriracha if you prefer a milder dressing or add more for extra heat.
• For extra protein, toss in grilled chicken or tofu cubes.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing can cause the greens to soften over time, so it’s best to enjoy the salad fresh or within a day. If needed, stir well before serving and add extra chopped nuts or crispy wonton strips for renewed crunch. Leftover salad can be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh edamame instead of frozen?

Yes, fresh edamame works well. Just steam them until tender before adding to the salad.

Is this salad gluten-free?

It can be gluten-free if you use tamari instead of soy sauce and ensure any optional wonton strips are gluten-free or omitted.

Asian Edamame Peanut Crunch Salad Recipe

---

★★★★★

4.5 from 77 reviews

• Author: Lila
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This vibrant Asian Edamame Peanut Crunch Salad is a wholesome, protein-packed dish perfect for a light lunch or side. Featuring fluffy quinoa, tender steamed edamame, fresh shredded cabbage, kale, grated carrots, and a flavorful peanut-based dressing, it’s both satisfying and nutritious. Topped with roasted cashews and optional crispy wonton strips, this salad offers a delightful crunch and a mix of savory, sweet, and slightly spicy flavors.

---

Ingredients

Scale 1x2x3x

Grains and Legumes

• 1/2 cup uncooked quinoa
• 1 pound frozen edamame (not in the shell, 16 ounces)

Vegetables

• 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 and Toppings

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

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 (optional, omit if you don’t like spice)
• 2–4 tablespoons water to thin dressing

---

Instructions

1. Cook Quinoa: Rinse the quinoa thoroughly under cold water. Add it to a pot with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and water is absorbed, about 15 minutes. Remove from heat and let it sit covered.
2. Steam Edamame: Place the frozen edamame in a microwave-safe bowl with 1/2 cup water. Cover and microwave on high for 5-7 minutes until tender. Alternatively, steam edamame in a steamer basket over boiling water on the stovetop until heated through. Drain any excess water.
3. Prepare Vegetables: While quinoa and edamame cook, shred the red cabbage using a mandoline or knife. Finely chop the kale. Grate the carrots, and chop scallions and cilantro finely.
4. Cool Components: When quinoa and edamame are cooked, transfer them to a plate or bowl and allow to cool for about 10 minutes to room temperature.
5. Make Dressing: In a shaker bottle, mason jar, or bowl, combine peanut butter, rice vinegar, honey (or maple syrup), toasted sesame oil, soy sauce or tamari, grated ginger, minced garlic, sriracha if using, and 2 tablespoons of water. Whisk or shake until smooth. Add additional water a tablespoon at a time to reach desired consistency. Taste and adjust seasoning as needed.
6. Assemble Salad: In a large mixing bowl, combine cooled quinoa, edamame, shredded cabbage, chopped kale, grated carrots, scallions, and cilantro. Pour the dressing over and toss thoroughly to combine all ingredients evenly.
7. Serve: Transfer salad to serving plates or bowls. Top each serving with chopped roasted cashews and sprinkle with red pepper flakes if desired. Add crispy wonton strips for extra crunch if using. Serve immediately.

Notes

• For a vegan version, substitute honey with maple syrup.
• To reduce sodium, use low sodium soy sauce or tamari and unsalted peanut butter.
• Sriracha is optional; omit if you prefer a milder flavor.
• Quinoa can be cooked in advance and refrigerated to save time.
• Adding crispy wonton strips adds texture but is optional.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Asian

Keywords: Asian salad, edamame salad, peanut dressing, quinoa salad, healthy salad, vegetarian salad, kale salad, crunchy salad