Crunchy Asian Edamame Salad with Peanut Dressing Recipe

Vibrant, fresh, and packed with flavor, this Crunchy Asian Edamame Quinoa Salad is the kind of dish you’ll crave on repeat—whether you need a quick lunch, a stunning potluck side, or a protein-packed dinner. Each bite is a deliciously balanced explosion of creamy peanut dressing, crisp veggies, nutty quinoa, and the irresistible pop of edamame.

Ingredients You’ll Need

Just a handful of fresh, colorful ingredients come together to make this Crunchy Asian Edamame Quinoa Salad sing! Each one brings something essential—whether it’s a burst of color, a layer of crunch, or a pop of protein—so don’t skip your favorites.

• Quinoa: Fluffy, slightly nutty quinoa forms the hearty base. Be sure to rinse it for the best texture!
• Frozen Shelled Edamame: These protein-packed soybeans add bite and bright green appeal to every scoop.
• Red Cabbage: Shredded for extra crunch and a beautiful purple hue—so pretty in every bowl.
• Kale: Finely chopped for an earthy-green depth; it holds up beautifully, even after a day or two.
• Carrots: Grated for sweet crunch, they shine against the savory dressing.
• Scallions: Mild, fresh, and just a little zippy, scallions bring a gentle onion flavor.
• Cilantro: Bright, herbal, and the perfect pop of freshness to wake up each bite.
• Roasted Cashews (or Peanuts): For the ultimate irresistible crunch! Chop them up or swap in your favorite nuts.
• Crispy Wonton Strips (optional): Add these for bonus crispiness—it’s like a little party on top.
• Natural Creamy Peanut Butter: Unsalted is best for the dressing’s creamy, nutty backbone.
• Rice Vinegar: Brings just the right tangy zip for balance.
• Honey or Maple Syrup: A touch of sweetness rounds everything out—go maple for a totally vegan-friendly version.
• Toasted Sesame Oil: Just a splash gives an irresistibly toasty, aromatic finish.
• Low Sodium Soy Sauce or Tamari: Adds umami goodness; use tamari to keep it gluten-free.
• Fresh Ginger & Garlic: Classic aromatics that create big flavor.
• Sriracha (optional): Use as much or as little as you dare—the subtle heat brings the whole thing to life.
• Water: This is just to thin out the dressing to your preferred consistency.

Variations

One of my absolute favorite things about Crunchy Asian Edamame Quinoa Salad is how easy it is to make your own. You can swap in what’s in your fridge, dial up the protein, or adjust the spice—whatever your cravings or dietary needs demand!

• Swap Proteins: Try adding grilled chicken, sautéed shrimp, or crispy tofu for extra staying power.
• Vary the Greens: No kale? Use baby spinach or mixed greens for a fresh twist.
• Go Nut-Free: Replace cashews and peanut butter with sunflower seeds and tahini for an allergy-friendly version.
• Heat It Up: If you love spice, add extra sriracha or a sprinkle of chili flakes right into the salad.
• Add Crunch: Toss in snap peas, bell peppers, or sliced radishes for even more color and texture.

How to Make Crunchy Asian Edamame Quinoa Salad

Step 1: Cook the Quinoa

Begin by rinsing your quinoa until the water runs clear, which removes any bitterness. Add it to a saucepan with water, bring to a gentle boil, and then let it simmer uncovered until all the liquid is absorbed. Fluff with a fork and let it cool slightly while you prepare the other ingredients.

Step 2: Prepare the Edamame

Pop the frozen shelled edamame into a microwave-safe bowl along with a splash of water. Cover and microwave for 5-7 minutes, or lightly steam on the stove. When they’re tender and bright green, drain and let them cool—it’s that easy!

Step 3: Chop and Shred the Veggies

While the quinoa and edamame cool, shred your red cabbage (a mandoline works wonders for ultra-thin slices), finely chop your kale and scallions, grate your carrots, and roughly chop your fresh cilantro. Gathering everything in advance makes assembly a breeze.

Step 4: Whisk the Peanut Dressing

In a shaker bottle, bowl, or mason jar, combine the creamy peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce, ginger, garlic, sriracha, and a few tablespoons of water. Shake or whisk everything together until smooth and luscious, adjusting the seasoning to suit your taste.

Step 5: Assemble and Toss

Add the cooled quinoa, edamame, chopped veggies, and half of your roasted cashews or peanuts to a large serving bowl. Pour over that gorgeous peanut dressing and toss until everything is evenly coated and vibrant. Top with the remaining nuts—and don’t forget those crispy wonton strips if you’re using them!

How to Serve Crunchy Asian Edamame Quinoa Salad

Garnishes

This salad is a dream canvas for extra flourishes—scatter more roasted cashews, a sprinkle of sesame seeds, or a flurry of sliced scallions just before serving. For an extra pop, top with crispy wonton strips or a dusting of red pepper flakes.

Side Dishes

Crunchy Asian Edamame Quinoa Salad holds its own beautifully as a main, but it also makes a knockout side for classics like honey garlic tofu, sticky grilled chicken, or chilled soba noodles. Pair it up with spring rolls or a light miso soup for a complete Asian-inspired meal.

Creative Ways to Present

Try packing the salad into mason jars for picnics or meal prep, layering the dressing at the bottom so everything stays crisp until lunchtime. Or, spread it out on a platter for a family-style spread—add colorful mini bell peppers or edible flowers for an Instagram-worthy finish!

Make Ahead and Storage

Storing Leftovers

Leftover Crunchy Asian Edamame Quinoa Salad keeps beautifully for up to 3 days in an airtight container in the fridge. The flavors meld together, and the veggies stay surprisingly crisp—just give it a good toss before digging in.

Freezing

This salad is best enjoyed fresh, as freezing will change the texture of the crisp veggies and quinoa. If you want to prep ahead, freeze just the cooled quinoa and edamame, and add freshly chopped veggies before serving.

Reheating

Since Crunchy Asian Edamame Quinoa Salad is meant to be enjoyed cold or at room temperature, reheating isn’t needed! If you’ve stored the components separately, bring to room temp, toss, and serve.

FAQs

Final Thoughts

Once you try this Crunchy Asian Edamame Quinoa Salad, it will become one of your go-to favorites for any night of the week. It’s a bowl full of color, crunch, and comfort—all tossed together in irresistible peanut dressing. If you’re looking to brighten up your dinner table or your lunchbox, give this vibrant salad a try and let every bite remind you how fun (and easy!) healthy eating should be.

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