Name: Asian Edamame Peanut Crunch Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
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); 3 tablespoons natural creamy peanut butter (preferably unsalted); 2 tablespoons rice vinegar; 2 tablespoons honey (use 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 not preferred); 2-4 tablespoons water to thin the dressing; Crispy wonton strips; Red pepper flakes for garnish

Jump to Recipe· 4.1 from 79 reviews

There is something truly irresistible about the crunchy textures and vibrant flavors that come together in my favorite Asian Edamame Peanut Crunch Salad Recipe. This dish is a harmonious blend of tender quinoa, fresh kale, sweet shredded carrots, and those perfectly steamed edamame beans, all brought to life by a creamy, tangy peanut dressing that delivers a delightful punch with every bite. Whether you’re looking for a refreshing lunch, a colorful side for dinner, or a crowd-pleaser at your next potluck, this salad shines with nutrients, texture, and a burst of flavor that’ll keep you coming back for more.

Ingredients You’ll Need

The image shows fresh ingredients neatly arranged on a white marbled surface. In the center is a clear glass bowl filled with bright green edamame beans. To the left is a bowl with chopped leafy greens, and next to it, another bowl holds finely shredded purple cabbage. To the right of the edamame is a bowl of light-colored cashew nuts, and beside it is a bowl with small white quinoa seeds. Above these bowls are two large, smooth orange carrots and a bunch of long green spring onions with white bases. Near the center top is a bulb of garlic, a piece of knobby ginger, and a bunch of fresh cilantro with leafy green stems. To the left side, there are six small clear glass bowls with different liquids and pastes in shades of dark brown, light brown, orange, and red. The ingredients are well spaced and neatly placed. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this Asian Edamame Peanut Crunch Salad Recipe lies in its simple, wholesome ingredients. Each component is carefully chosen to add a unique layer of taste, texture, or color, making this salad anything but ordinary.

1/2 cup uncooked quinoa: This protein-packed grain forms a nutty, fluffy base that binds all the salad’s flavors together.
1 pound frozen edamame (not in the shell): Sweet and tender, edamame brings a bright pop of green and a mild, satisfying chew.
1 1/2 cups shredded red cabbage: Adds vibrant purple color and a crunchy, slightly peppery bite.
2 cups finely chopped kale: Delivers earthy depth and hearty texture, boosting the salad’s nutrients.
2 large carrots: Grated into fine strands, carrots add sweetness and brilliant orange vibrancy.
1/4 cup chopped scallions: A sharp, fresh note that livens up each mouthful.
1/2 cup chopped cilantro: Introduces a fragrant herbal brightness that’s key to this Asian-inspired salad.
1 cup chopped roasted cashews (can substitute peanuts): For that signature crunch and a rich, buttery flavor.
Optional crispy wonton strips: A fun, crunchy topping that adds an extra textural twist.
3 tablespoons natural creamy peanut butter (preferably unsalted): The star of the dressing, creamy and full-bodied.
2 tablespoons rice vinegar: Provides gentle acidity to balance the creamy peanut flavor.
2 tablespoons honey (maple syrup for vegan): A touch of sweetness that smooths out the dressing’s edges.
1 tablespoon toasted sesame oil: A deeply nutty aroma and richness that elevates every bite.
2 tablespoons low sodium soy sauce or tamari: Adds umami and a hint of saltiness without overpowering.
1 teaspoon grated fresh ginger: Delivers a zesty warmth and fresh brightness.
2 cloves garlic (minced): Packs a punch of savory depth.
2 teaspoons sriracha (optional): A subtle heat to awaken the palate, adjustable to your spice preferences.
2-4 tablespoons water: To thin out the dressing to just the right consistency.

How to Make Asian Edamame Peanut Crunch Salad Recipe

Step 1: Cook the Quinoa

Start by rinsing your quinoa under cold water to wash away any bitterness. Add it to a pot with 1 cup of water, then cook gently until fluffy and tender, usually about 15 minutes. Quinoa forms the hearty yet light grain base that balances the freshness of the veggies beautifully.

Step 2: Steam the Edamame

While the quinoa cooks, toss the frozen edamame in a bowl with 1/2 cup of water and cover it. Either microwave for 5 to 7 minutes until soft and bright green, or steam on the stove in a basket. The edamame adds a slightly sweet burst and a wonderful protein boost.

Step 3: Prep the Vegetables

Shred your red cabbage—if you own a mandoline, this is the perfect time to use it for super thin, crisp strands. Finely chop your kale to ensure every bite is tender and not tough. Grate the carrots finely for sweetness and color, and chop scallions along with fresh cilantro to layer in fresh, punchy herbal notes.

Step 4: Let the Quinoa and Edamame Cool

Once your quinoa and edamame have finished cooking, give them about 10 minutes to cool. This prevents the salad from becoming soggy when the dressing is added, and it helps preserve the fresh crunch of the vegetables.

Step 5: Whip Up the Dressing

Combine the creamy peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, freshly grated ginger, minced garlic, sriracha (if using), and enough water to thin it out in a jar or bowl. Shake or whisk until silky smooth and taste the dressing—adjust sweetness, acidity, or heat until it’s perfectly balanced to your liking.

Step 6: Assemble the Salad

In a large bowl, toss together the quinoa, edamame, cabbage, kale, carrots, scallions, and cilantro. Pour the luscious peanut dressing over the salad and mix thoroughly to ensure every forkful is coated with that creamy, tangy goodness.

Step 7: Add the Finishing Crunch

Sprinkle the chopped roasted cashews on top, adding that essential crunch and buttery flavor that’s signature to this Asian Edamame Peanut Crunch Salad Recipe. If you like, scatter some crispy wonton strips for an extra layer of texture.

How to Serve Asian Edamame Peanut Crunch Salad Recipe

A bowl filled with a colorful salad showing many small pieces in layers, including green peas or edamame, shredded orange carrots, chopped green onions, and finely chopped leafy greens mixed with quinoa grains creating a textured look. There is a creamy light brown sauce drizzled over the top and some sprinkled seeds adding a little white and crunch. The bowl is white with a dark rim, placed on a white marbled surface with scattered green herbs and crushed nuts around. A woman's hand is not visible, but a gold fork is on the left side and a small container with fresh green herbs is at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Little touches like a handful of fresh cilantro leaves, a drizzle of extra toasted sesame oil, or a sprinkle of red pepper flakes really lift this salad’s visual appeal and flavor profile. Adding chopped roasted peanuts or cashews just before serving ensures maximum crunch freshness.

Side Dishes

This salad is incredibly versatile and pairs wonderfully with grilled chicken, seared tofu, or pan-fried shrimp for a complete meal. It also complements Asian-inspired dishes like dumplings, stir-fries, or steamed buns when served as a refreshing counterpoint.

Creative Ways to Present

For a fun twist, serve the salad in individual crunchy lettuce cups or inside crispy wonton bowls for an impressive party appetizer. Layer it as a parfait in a clear jar with crispy wontons on top for a portable lunch or picnic treat that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and the dressing separately in airtight containers in the refrigerator. This keeps the fresh veggies crisp and prevents the nutty dressing from making the salad soggy. The salad will stay delicious and fresh for up to 3 days.

Freezing

Because this salad relies heavily on fresh vegetables and a creamy dressing, freezing is not recommended. The texture and flavor of the ingredients will degrade upon thawing, especially the kale, cabbage, and nuts.

Reheating

Since this is a wonderfully fresh and cool salad, it’s best enjoyed cold or at room temperature. If your quinoa is chilly from the fridge, you can warm it briefly before mixing into the vegetables, but overall reheating is unnecessary.

FAQs

Can I substitute other nuts for cashews or peanuts?

Absolutely! Almonds, pistachios, or even toasted pumpkin seeds can work well in this salad and add different kinds of crunch and flavor. Just be sure they’re chopped to a similar size so they distribute evenly.

Is this Asian Edamame Peanut Crunch Salad Recipe vegan?

Yes, it easily can be! Use maple syrup instead of honey, and opt for tamari instead of soy sauce if you want a gluten-free, vegan-friendly dressing. All the core ingredients are plant-based and nutrient-dense.

How spicy is the salad with sriracha added?

The sriracha adds a gentle, warming heat that complements the creamy peanut dressing nicely without overwhelming the other flavors. If you prefer no spice, simply omit it or reduce the amount to your taste.

Can I prep this salad in advance for a party?

You can prep all the chopped vegetables, cook the quinoa and edamame ahead, and keep them refrigerated separately. Make the dressing just before serving and toss everything together to maintain freshness and crunchiness.

What’s the best way to cook quinoa for this salad?

Rinse quinoa well and simmer in water with a pinch of salt until all the water is absorbed and the grains become translucent with tiny spirals visible. Fluff it with a fork and let it cool before adding to the salad for the best texture.

Final Thoughts

If you’re craving a salad that is fresh, full of crunch, bursting with flavor, and surprisingly satisfying, the Asian Edamame Peanut Crunch Salad Recipe is your new best friend. It’s bright, healthy, and feels like a little celebration in each bite. I hope you enjoy making and sharing this vibrant dish as much as I do!