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
Scale
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.
