Description
This Asian Edamame Peanut Crunch Salad is a colorful and flavorful dish that combines nutritious ingredients with a delicious peanut dressing. It’s a perfect blend of crunchy vegetables, protein-packed edamame, and quinoa, all tossed in a tangy and creamy peanut dressing.
Ingredients
Units
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Salad:
- 1/2 cup uncooked quinoa
- 1 lb frozen edamame (not in the shell)
- 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 sub for peanuts)
- Optional: crispy wonton strips
Dressing:
- 3 tbsp natural creamy peanut butter, preferably unsalted
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup for vegan
- 1 tbsp toasted sesame oil
- 2 tbsp low sodium soy sauce or tamari
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 2 tsp sriracha (can omit if you don’t like spice)
- 2–4 tbsp water to thin
Instructions
- Rinse the quinoa and cook according to package instructions. Set aside.
- Cook the edamame: Microwave with water or steam until tender. Drain and let cool.
- Prepare the vegetables: Shred cabbage, chop kale, grate carrots, and chop scallions and cilantro.
- Make the dressing: Combine all dressing ingredients and whisk until smooth.
- Combine: In a large bowl, mix quinoa, edamame, veggies, and dressing.
- Finish: Top with roasted cashews and red pepper flakes before serving.
Notes
- You can customize this salad by adding your favorite vegetables or protein sources.
- Feel free to adjust the dressing ingredients to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 0mg
