Description
This vibrant Edamame Salad features protein-packed edamame combined with crunchy vegetables like red cabbage, carrots, kale, and green onions, all tossed in a flavorful Thai-inspired peanut sauce. It makes a refreshing side dish or a satisfying light meal, perfect for a healthy, nutrient-rich option.
Ingredients
Edamame Salad
- 16 ounces frozen shelled edamame
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cups chopped kale
- 1/4 cup chopped cilantro (optional)
- 1/2 cup chopped peanuts or cashews
Peanut Sauce
- 6 tablespoons creamy peanut butter
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons pure maple syrup
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground ginger
- 1 teaspoon Sriracha hot sauce (or to taste)
Instructions
- Cook Edamame: Cook or thaw the frozen shelled edamame according to the package instructions, then rinse them under cold water to cool and stop cooking.
- Combine Salad Ingredients: In a large bowl, add the cooled edamame along with shredded red cabbage, shredded carrots, chopped green onions, chopped kale, cilantro if using, and chopped peanuts or cashews.
- Prepare Peanut Sauce: In a small to medium bowl, whisk together peanut butter, seasoned rice vinegar, low sodium soy sauce, pure maple syrup, toasted sesame oil, ground ginger, and Sriracha hot sauce until smooth. If the sauce is too thick, whisk in a little warm water to achieve a pourable consistency.
- Toss Salad with Sauce: Pour the peanut sauce over the salad ingredients and toss thoroughly until everything is well coated with the dressing.
- Garnish and Chill: Sprinkle additional chopped nuts on top if desired. Cover the salad and chill in the refrigerator for at least one hour before serving to allow the flavors to develop.
Notes
- The salad keeps well in the refrigerator for 3-4 days, making it great for meal prep.
- For a heartier version, add 2 cups of cooked quinoa, rice, or rice noodles to the salad.