Dinner

Asian Edamame Peanut Crunch Salad Recipe

Name: Asian Edamame Peanut Crunch Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian
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

BySana Jeannette December 25, 2025December 25, 2025

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Introduction

This Asian Edamame Peanut Crunch Salad is a vibrant and nutritious dish full of fresh vegetables, protein-packed edamame, and a flavorful peanut dressing. It’s perfect as a light lunch or a colorful side for dinner. The combination of crunchy cashews and crispy wonton strips adds a delightful texture to each bite.

A white bowl with a dark rim is filled with a colorful salad made of many small chopped pieces. The bottom layer is a mix of green vegetables like chopped kale and edamame beans, mixed with some orange bits that look like shredded carrots and small chunks of purple cabbage. On top, there are sesame seeds sprinkled all over, giving a textured look with white and black specks. A creamy, light brown dressing is drizzled unevenly across the salad. Around the bowl, there are scattered bits of chopped green herbs on a white marbled surface, with a small beige bowl filled with fresh chopped green herbs nearby. A gold fork lies to the upper left and part of a white cloth with light stripes is visible on the lower left side. Photo taken with an iphone --ar 4:5 --v 7

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
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)

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

Step 1: Rinse the quinoa under cold water. Add it to a pot with 1 cup of water and cook according to package instructions until fluffy. Set aside to cool.
Step 2: Steam the edamame by placing it in a bowl with 1/2 cup of water. Cover and microwave on high for 5-7 minutes, or steam on the stove in a steamer basket until tender. Drain and let cool.
Step 3: While quinoa and edamame cook, prepare the vegetables. Shred the red cabbage, finely chop the kale, grate the carrots, and chop the scallions and cilantro.

Step 4: Once quinoa and edamame are cooked, allow them to cool for about 10 minutes.
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, fresh ginger, minced garlic, sriracha, and 2-4 tablespoons water. Whisk or shake until smooth. Taste and adjust seasoning if needed.
Step 6: In a large mixing bowl, combine the cooled quinoa, edamame, red cabbage, kale, carrots, scallions, and cilantro.

Step 7: Pour the dressing over the salad and toss well to combine all ingredients evenly.
Step 8: Serve topped with chopped roasted cashews and a sprinkle of red pepper flakes. Add crispy wonton strips if desired for extra crunch.

Tips & Variations

Substitute cashews with peanuts if preferred, or use toasted almonds for a different crunch.

For a vegan version, use maple syrup instead of honey and tamari instead of soy sauce if gluten-free.
Add sliced bell peppers or cucumber for extra freshness and color.
If you don’t have a mandoline, use a sharp knife to finely shred cabbage for the best texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if storing longer to maintain freshness and prevent sogginess. Before serving, toss the salad again and add cashews or wonton strips just before eating for best texture. Reheat is not recommended as the salad is best served cold or at room temperature.