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If you are on the hunt for a vibrant, flavor-packed dish that is as nutritious as it is delicious, look no further than the Crunchy Asian Edamame Salad with Peanut Dressing Recipe. This salad is a perfect harmony of textures and tastes, combining the nutty warmth of peanut dressing with crisp vegetables, tender quinoa, and protein-rich edamame to create a satisfying meal that feels fresh and exciting every time. Whether you want a light lunch, a colorful side, or an impressive dish to share, this salad effortlessly steals the show with its bright colors, crunchy bites, and a delightful Asian-inspired twist.
Ingredients You’ll Need
The beauty of this Crunchy Asian Edamame Salad with Peanut Dressing Recipe lies in its straightforward, wholesome ingredients. Each one plays an essential role—from the nutty quinoa adding heartiness, to vibrant veggies contributing crunch and color, and the creamy peanut dressing tying everything together with that irresistible Asian flair.
- 1/2 cup uncooked quinoa: A protein-packed base that soaks up flavors beautifully while giving the salad a light fluffiness.
- 1 lb frozen edamame (not in the shell): These tender green gems add protein and a wonderful pop with every bite.
- 1 1/2 cups shredded red cabbage: For bold color and a pleasant, crisp texture that makes the salad visually stunning.
- 2 cups finely chopped kale: Adds earthy flavor and a nutritious dose of greens that balance the dish perfectly.
- 2 large carrots: Their natural sweetness and crunch brighten the salad’s texture and taste.
- 1/4 cup chopped scallions: Delivers a mild oniony scent and fresh sharpness that lifts every forkful.
- 1/2 cup chopped cilantro: Brings bright, herbaceous notes that make the salad pop with freshness.
- 1 cup chopped roasted cashews: Provides hearty crunch and a buttery richness; peanuts work great too if you prefer.
- Optional: crispy wonton strips: For an extra layer of irresistible crunch and fun texture.
- 3 tbsp natural creamy peanut butter, preferably unsalted: The creamy, nutty heart of the dressing that holds flavors together.
- 2 tbsp rice vinegar: Adds a tangy zing that balances the richness of peanut butter.
- 2 tbsp honey or maple syrup for vegan: Just enough sweetness to harmonize the dressing’s flavor balance.
- 1 tbsp toasted sesame oil: Infuses the salad with that unmistakable toasty, nutty aroma.
- 2 tbsp low sodium soy sauce or tamari: Contributes savory umami depth without overwhelming saltiness.
- 1 tsp grated fresh ginger: Adds a fresh, slightly spicy warmth enhancing the Asian profile.
- 2 cloves garlic, minced: Brings a robust punch that complements the dressing’s creamy texture.
- 2 tsp sriracha (can omit if you don’t like spice): Optional heat that injects a mild kick and extra excitement.
- 2-4 tbsp water to thin: Helps balance the dressing consistency just right.
How to Make Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Step 1: Prepare the Quinoa
Start by rinsing the quinoa under cold water to remove any bitterness, then cook it according to the package instructions. This fluffy, nutty grain will provide a hearty foundation for your salad. Once cooked, set the quinoa aside to cool while you work on the rest of the ingredients.
Step 2: Cook the Edamame
Next, steam or microwave the frozen edamame with a splash of water until tender but still vibrant and slightly firm. Drain thoroughly and allow them to cool. These little green gems are packed with protein and give your salad a lovely bite and color contrast.
Step 3: Prep Your Veggies
This step is where all the freshness comes together. Shred the red cabbage finely, chop your kale into bite-size pieces, grate the carrots, and mince the scallions along with the cilantro. The combination of textures and flavors from these veggies will keep every forkful exciting and satisfyingly crisp.
Step 4: Whisk Up the Peanut Dressing
In a bowl, combine the creamy peanut butter with rice vinegar, honey or maple syrup, toasted sesame oil, soy sauce, fresh ginger, garlic, and sriracha if you like some heat. Whisk everything together until smooth, then gradually add water 1 tablespoon at a time to reach the perfect pourable consistency that coats each bite beautifully.
Step 5: Toss Everything Together
In a large bowl, mix the cooled quinoa, cooked edamame, and prepared vegetables. Pour over the luscious peanut dressing and gently toss until everything is evenly coated. This ensures that every fork has that irresistible combination of creamy, crunchy, and fresh flavors.
Step 6: Finish with Crunch and Serve
To complete your creation, sprinkle the roasted cashews over the top for crunch and a buttery contrast. For an optional extra textural layer, add crispy wonton strips or some red pepper flakes for a touch of heat. Now your Crunchy Asian Edamame Salad with Peanut Dressing Recipe is ready to enjoy!
How to Serve Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Garnishes
Enhance your salad’s presentation and flavor by topping it with freshly chopped cilantro, additional chopped scallions, or a handful of toasted sesame seeds. These simple garnishes add visual appeal and subtle bursts of flavor that keep the salad feeling fresh and vibrant.
Side Dishes
This salad pairs beautifully with grilled chicken or tofu for a complete meal, or alongside steamed jasmine rice to soak up any leftover peanut dressing. It also makes a fantastic light entrée on its own or a colorful accompaniment to your favorite Asian-inspired mains.
Creative Ways to Present
For a fun twist, serve this Crunchy Asian Edamame Salad with Peanut Dressing Recipe in colorful lettuce cups, turning each bite into an interactive delight. It’s also fantastic served chilled in mason jars for a convenient on-the-go lunch with style and substance.
Make Ahead and Storage
Storing Leftovers
Store your salad in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh and crunchy, it’s best to store the peanut dressing separately and toss just before serving, though it still holds up well if mixed ahead.
Freezing
Because of its fresh vegetables and dressing, this salad is not ideal for freezing. The texture of cabbage, kale, and carrots will change after thawing, so enjoy it fresh or refrigerated for best results.
Reheating
This salad is meant to be enjoyed cold or at room temperature for maximum crunch and flavor, so reheating is not recommended. However, you can gently warm the quinoa or edamame separately if you prefer a slightly warm base, then combine with cool veggies and dressing afterward.
FAQs
Can I substitute quinoa with another grain?
Absolutely! Brown rice, bulgur, or farro all work wonderfully as hearty bases, though quinoa adds a nice light fluffiness and extra protein that complements the salad perfectly.
Is this salad vegan?
Yes, it easily can be. Just swap honey for maple syrup in the peanut dressing, and use tamari instead of soy sauce if you need gluten-free options.
How spicy is this salad?
The heat primarily comes from sriracha, which is optional. You can adjust it to your taste or skip it entirely if you prefer a milder salad without compromising flavor.
Can I prepare this salad in advance for a picnic or potluck?
Definitely! Just keep the dressing separate until serving to maintain the fresh crunch of the vegetables, and toss together when ready to enjoy your salad at its best.
What can I use if I’m allergic to peanuts?
Roasted cashews are a perfect substitute in both the salad and dressing for a nutty flavor. Sunflower seed butter or tahini can also be used in the dressing if you want a nut-free variation.
Final Thoughts
There is something truly joyful about the Crunchy Asian Edamame Salad with Peanut Dressing Recipe—it’s colorful, vibrant, and packed with layers of flavor and texture that delight your senses with every forkful. Give it a try, and I promise it will become one of those go-to dishes you reach for whenever you want something nourishing, fresh, and downright delicious. Enjoy your next adventure in Asian-inspired cooking with this fantastic salad!
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Crunchy Asian Edamame Salad with Peanut Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant, nutritious dish packed with quinoa, tender edamame, fresh kale, cabbage, and carrots, all tossed in a creamy, flavorful peanut dressing with hints of ginger and sesame. Perfect for a light lunch or side, it delivers a delightful mix of textures and an irresistible balance of sweet, spicy, and savory flavors.
Ingredients
Grains and Legumes
- 1/2 cup uncooked quinoa
- 1 lb frozen edamame (not in the shell)
Vegetables and Herbs
- 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
Dressing
- 3 tbsp natural creamy peanut butter, preferably unsalted
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup (for vegan option)
- 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 (optional)
- 2–4 tbsp water to thin
Toppings
- 1 cup chopped roasted cashews (can substitute peanuts)
- Optional: crispy wonton strips
- Optional: red pepper flakes (to taste)
Instructions
- Rinse the Quinoa: Thoroughly rinse the uncooked quinoa under cold water to remove its natural bitter coating, then drain well.
- Cook the Quinoa: Prepare the quinoa according to package instructions—usually by simmering it in water until fluffy—then set aside to cool slightly.
- Cook the Edamame: Microwave the frozen edamame with a splash of water or steam them until tender, typically around 3-5 minutes. Drain any excess water and let them cool completely.
- Prepare the Vegetables: Shred the red cabbage, finely chop the kale, grate the carrots, and chop the scallions and cilantro to have all fresh components ready.
- Make the Dressing: In a bowl, whisk together the peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, soy sauce or tamari, grated ginger, minced garlic, sriracha (if using), and gradually add water to reach a smooth, pourable consistency.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked quinoa, cooled edamame, and all prepared vegetables. Pour the peanut dressing over and toss everything together until evenly coated.
- Finish and Serve: Sprinkle the top of the salad with chopped roasted cashews, optional crispy wonton strips, and red pepper flakes if desired for added crunch and heat. Serve immediately or chill for later.
Notes
- You can substitute roasted cashews with peanuts if preferred.
- For a vegan option, use maple syrup instead of honey.
- If you don’t enjoy spicy food, omit the sriracha in the dressing.
- Serve the salad chilled or at room temperature.
- Adding crispy wonton strips before serving adds an extra crunchy texture.
- Leftovers keep well in the refrigerator for up to 3 days.
