Asian Edamame Peanut Crunch Salad Recipe
This vibrant Asian Edamame Peanut Crunch Salad combines nutrient-rich quinoa, steamed edamame, shredded red cabbage, kale, and carrots with a creamy, flavorful peanut dressing. Topped with roasted cashews and optional crispy wonton strips, it’s a refreshing, protein-packed salad perfect for a healthy lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Salad 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
Dressing Ingredients
- 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
- Cook Quinoa: 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.
- 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 excess water.
- 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.
- Cool Components: When quinoa and edamame are cooked, transfer to a plate or bowl and allow to cool for about 10 minutes to room temperature.
- 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.
- 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.
- 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.
- Use low sodium soy sauce or tamari to control salt levels.
- Letting quinoa and edamame cool prevents the salad from becoming soggy.
- Adjust sriracha amount based on your preferred spice level or omit if sensitive to heat.
- Cashews can be replaced with peanuts or omitted for nut-free option.
- Crispy wonton strips add texture but can be skipped for gluten-free diets.
Keywords: Asian salad, edamame salad, peanut dressing, quinoa salad, healthy salad, vegetarian salad, kale salad, crunchy salad
