Crunchy Asian Edamame Salad with Peanut Dressing
A colorful and vibrant salad packed with fresh ingredients, crunchy textures, and a delightful homemade peanut dressing, perfect for summer picnics and family gatherings.
Ingredients
Salad Ingredients
- 1/2 cup uncooked quinoa for a healthy dose of protein
- 1 lb frozen edamame not in the shell, high in fiber and protein
- 1 1/2 cups shredded red cabbage for a lovely crunch
- 2 cups finely chopped kale nutty and nutrient-rich
- 2 large carrots grated for sweetness
- 1/4 cup chopped scallions adds a subtle onion flavor
- 1/2 cup chopped cilantro for freshness
- 1 cup chopped roasted cashews sub for peanuts if needed
- optional crispy wonton strips for extra crunch
Dressing Ingredients
- 3 tbsp natural creamy peanut butter preferably unsalted for a balanced flavor
- 2 tbsp rice vinegar adds needed acidity
- 2 tbsp honey or maple syrup for a vegan option
- 1 tbsp toasted sesame oil brings a rich, nutty flavor
- 2 tbsp low sodium soy sauce or tamari to keep it gluten-free
- 1 tsp grated fresh ginger its warmth elevates the dressing
- 2 cloves garlic, minced for a savory kick
- 2-4 tbsp water to thin out the dressing as needed
- 2 tsp sriracha omit if you want it milder
Instructions
Preparation
- Rinse 1/2 cup uncooked quinoa under cold water. In a pot, combine quinoa with 1 cup of water, bring to a boil, reduce to a simmer, and cover for about 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.
- In the microwave, add 1 lb of frozen edamame to a bowl with a couple of tablespoons of water, cover, and microwave for about 4-5 minutes until tender. Drain and let cool.
- While the quinoa and edamame cool, shred 1 1/2 cups red cabbage, chop 2 cups kale, grate 2 large carrots, and finely chop 1/4 cup scallions and 1/2 cup cilantro.
Making the Dressing
- In a bowl, whisk together 3 tbsp peanut butter, 2 tbsp rice vinegar, 2 tbsp honey/maple syrup, 1 tbsp sesame oil, 2 tbsp soy sauce, 1 tsp grated ginger, and 2 minced garlic cloves. If you like heat, stir in 2 tsp sriracha. If the mixture is too thick, add 2-4 tbsp water until desired consistency is achieved.
Combining
- In a large mixing bowl, combine cooled quinoa, edamame, shredded cabbage, chopped kale, carrots, scallions, and cilantro. Pour over the dressing and toss everything gently until well coated.
Serving
- Serve topped with 1 cup roasted cashews and feel free to sprinkle some red pepper flakes on top before diving in!
Notes
This salad is best enjoyed fresh, but leftovers will keep well in the fridge for about 3 days. Store the dressing separately to maintain crunch. Prepare quinoa and chop veggies a day in advance for easy assembly before serving.