Description
A vibrant and crunchy Thai peanut salad featuring a silky peanut dressing, loaded with fresh vegetables, quinoa, and edamame for a nutritious, protein-packed meal or side dish.
Ingredients
Scale
Dressing
- 1 tbsp peanut butter or sunflower butter
- 1 tbsp Bragg’s amino acids or soy sauce
- 2 tsp honey or maple syrup
- 2 tsp lemon juice
- 1 tsp rice vinegar
- 1 clove garlic, finely grated or minced
- 1 tsp minced ginger
- ¼ tsp kosher salt
- ¼ tsp chili flakes
- 2 tsp water (plus additional as needed)
Salad
- 1 cup frozen edamame (boiled, drained and rinsed)
- ¼ cup dry quinoa (cooked according to package instructions)
- 1 cup finely chopped iceberg lettuce
- 1 cup finely chopped purple cabbage
- 1 cup finely grated carrot (about 1 large carrot)
- ¼ cup cilantro, minced
- 3 medium green onions, finely chopped on a bias
- 2 tbsp roasted and unsalted peanuts (or substitute walnuts or almonds)
- 2 tbsp sesame seeds
Instructions
- Cook Edamame and Quinoa: Begin by cooking the frozen edamame and quinoa according to their package instructions. Typically, boil the edamame until tender, then drain and rinse with cold water. Cook quinoa in water until fluffy and all water is absorbed, then set aside to cool slightly.
- Prepare the Dressing: In a cup or small bowl, combine peanut butter, Bragg’s amino acids or soy sauce, honey or maple syrup, lemon juice, rice vinegar, grated garlic, minced ginger, kosher salt, and chili flakes. Whisk these ingredients together—it will initially look thick and slightly lumpy. Gradually add 2 teaspoons of water and whisk vigorously for about 30 seconds until the dressing becomes silky smooth. Add more water if needed to reach your preferred consistency. Taste and adjust seasoning with salt and honey if desired. Set dressing aside.
- Prep Vegetables: Finely chop the iceberg lettuce, purple cabbage, grate the carrot, mince the cilantro, and chop green onions on a bias. Combine all these prepared vegetables in a large salad bowl.
- Combine Salad Ingredients: Add the cooked and cooled quinoa and edamame to the bowl with the chopped vegetables. Sprinkle in the roasted unsalted peanuts and sesame seeds.
- Add Dressing and Toss: Drizzle the prepared peanut dressing over the salad. Toss everything thoroughly to ensure all ingredients are evenly coated. Taste and adjust seasoning if necessary. Serve immediately and enjoy your fresh, crunchy Thai peanut salad!
Notes
- You can substitute sunflower butter for peanut butter if allergic or to change flavor.
- Use maple syrup instead of honey to keep the salad vegan.
- Adjust the chili flakes to make the salad milder or spicier according to your preference.
- For added protein, consider topping with grilled chicken or tofu if desired.
- Salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing, Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Thai peanut salad, crunchy salad, quinoa salad, edamame salad, healthy salad, vegetarian salad, peanut dressing
