Thai-Inspired Edamame Crunch Salad
A vibrant and crunchy salad packed with fresh vegetables and protein-rich edamame, all brought together with a creamy peanut dressing.
Ingredients
Salad Ingredients
- 1 cup edamame (shelled) Frozen organic edamame, thawed.
- 1 cup colorful bell peppers (diced) A mix of red, yellow, and orange for color.
- 1 cup shredded carrots Pre-shredded or grated.
- 1 unit cucumber (sliced) English cucumbers work best.
- 1/2 cup red cabbage (shredded) Can replace with green cabbage or napa cabbage.
- 1/4 cup green onions (chopped) Fresh and zesty.
- 1/4 cup chopped cilantro Can substitute with parsley.
Dressing Ingredients
- 1/4 cup creamy peanut butter Natural brands recommended for best flavor.
- 2 tablespoons soy sauce Tamari is a gluten-free option.
- 1 tablespoon honey or maple syrup Choose based on dietary preferences.
- 1 tablespoon rice vinegar For acidity.
- 1 teaspoon sesame oil Adds aroma.
Instructions
Preparation
- In a large bowl, combine the edamame, bell peppers, carrots, cucumber, red cabbage, green onions, and cilantro. Toss gently to mix.
- In a separate small bowl, whisk together the peanut butter, soy sauce, honey or maple syrup, rice vinegar, and sesame oil until smooth.
- Drizzle the dressing over the salad and toss thoroughly to ensure all ingredients are well-coated.
- Serve immediately or refrigerate for 30 minutes to allow flavors to develop.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best flavor, serve fresh but chilling the salad enhances the taste.