Description
A vibrant and nutritious Asian Edamame Peanut Crunch Salad featuring quinoa, steamed edamame, fresh vegetables, and a flavorful peanut dressing. This refreshing salad combines crunchy textures with a lightly spicy and tangy peanut sauce, making it perfect as a light lunch or a wholesome side dish.
Ingredients
Grains and Legumes
- 1/2 cup uncooked quinoa
- 1 pound frozen edamame (not in the shell) (16 ounces)
Vegetables
- 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
Nuts
- 1 cup chopped roasted cashews (can substitute peanuts)
Dressing
- 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
Optional Garnish
- Crispy wonton strips
- Red pepper flakes for garnish
Instructions
- Cook quinoa: Rinse the quinoa thoroughly under cold water. Place it in a pot with 1 cup of water and bring to a boil. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
- Steam edamame: Add frozen edamame to a microwave-safe bowl with 1/2 cup water and cover. Microwave on high for 5-7 minutes until tender. Alternatively, place edamame in a steamer basket and steam on the stove until cooked through.
- Chop vegetables: While quinoa and edamame are cooking, shred the red cabbage (a mandoline works well), finely chop the kale, grate the carrots, and chop scallions and cilantro. Prepare and set aside.
- Cool cooked ingredients: Allow the quinoa and steamed edamame to cool for about 10 minutes to prevent the salad from becoming soggy.
- Make dressing: In a shaker bottle, mason jar, or bowl, combine peanut butter, rice vinegar, honey or maple syrup, sesame oil, soy sauce or tamari, grated ginger, minced garlic, sriracha (if using), and 2-4 tablespoons water. Whisk or shake until smooth. Adjust seasoning to taste.
- Assemble salad: In a large mixing bowl, combine cooled quinoa, edamame, and all chopped vegetables.
- Add dressing: Pour the prepared dressing over the salad ingredients and mix thoroughly until everything is well coated.
- Serve: Transfer the salad to serving bowls or plates. Top with chopped roasted cashews and a sprinkle of red pepper flakes. Optionally, garnish with crispy wonton strips for extra crunch.
Notes
- To make this salad vegan, substitute honey with maple syrup and ensure the soy sauce or tamari is vegan-friendly.
- Steaming edamame preserves nutrients and texture better than boiling.
- For added crunch, crispy wonton strips are a great optional topping but can be omitted for a gluten-free version.
- Adjust sriracha according to your preferred spice level or omit entirely.
- The salad can be refrigerated for up to 2 days in an airtight container; add crunchy toppings just before serving.
