If you’ve been searching for a vibrant, fresh, and irresistibly delicious salad to brighten your meals, look no further than this Crunchy Asian Edamame Salad with Peanut Dressing Recipe. It’s a delightful fusion of textures and bold flavors, combining nutty quinoa, tender yet crisp edamame, colorful veggies, and a luscious peanut dressing that ties everything together perfectly. Whether you’re looking for a healthy lunch, a side for dinner, or a party crowd-pleaser, this salad promises crunch, freshness, and that lovely Asian-inspired twist that keeps you coming back for more.
Ingredients You’ll Need
The beauty of this Crunchy Asian Edamame Salad with Peanut Dressing Recipe lies in its straightforward, wholesome ingredients that each bring their unique contribution to the flavor and texture. From the protein-rich edamame and quinoa to the crisp kale and cabbage for crunch and color, every element plays a crucial role in this harmonious dish.
- 1/2 cup uncooked quinoa: Adds a light, nutty base that’s packed with protein and fiber.
- 1 lb frozen edamame (not in the shell): Brings a satisfying pop of tender green goodness and plant protein.
- 1 1/2 cups shredded red cabbage: Provides vibrant color and a delicious crunch.
- 2 cups finely chopped kale: Offers a slightly earthy note and leafy texture.
- 2 large carrots: Grated for sweet crunch and bright orange accents.
- 1/4 cup chopped scallions: Adds a mild onion flavor to lift the salad.
- 1/2 cup chopped cilantro: Infuses freshness and a subtle herbal brightness.
- 1 cup chopped roasted cashews (or peanuts): Gives a buttery crunch that complements the peanut dressing beautifully.
- Optional: crispy wonton strips: For an extra layer of crunch and fun texture.
- 3 tbsp natural creamy peanut butter (unsalted preferred): Creates the rich, creamy base of the dressing.
- 2 tbsp rice vinegar: Adds a gentle tang that balances the rich peanut flavor.
- 2 tbsp honey or maple syrup: Brings a touch of sweetness to mellow and complement the dressing.
- 1 tbsp toasted sesame oil: Introduces a deep, nutty aroma that elevates the salad.
- 2 tbsp low sodium soy sauce or tamari: Adds savory umami and depth.
- 1 tsp grated fresh ginger: Provides a subtle warmth and zest.
- 2 cloves garlic, minced: Packs a punch of savory aroma.
- 2 tsp sriracha (optional): For those who like a gentle kick of spice.
- 2-4 tbsp water: To thin the dressing to your desired consistency.
How to Make Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Step 1: Cook the Quinoa
First, rinse your quinoa thoroughly under cold water to get rid of the natural bitterness. Then, cook it following the package instructions—usually a simmer in twice the amount of water until fluffy. Setting this aside lets it cool while you prep other ingredients; this light grain forms the hearty base of your salad.
Step 2: Prepare the Edamame
Pop the frozen edamame into the microwave with a splash of water or steam them on the stovetop until tender but still vibrant and crisp. Drain well and let them cool. These little green gems bring protein and a pleasant pop that perfectly contrasts with the crunchy veggies.
Step 3: Chop and Shred the Vegetables
Grab your shredding tools and knives and get to work shredding the cabbage, finely chopping the kale and scallions, grating the carrots, and chopping the fresh cilantro. Each vegetable adds essential color, texture, and flavor complexity that make this salad exciting with every bite.
Step 4: Whisk the Peanut Dressing
In a bowl, whisk together the creamy peanut butter, tangy rice vinegar, sweet honey or maple syrup, toasted sesame oil, savory soy sauce, grated ginger, minced garlic, and sriracha if using. Add water slowly to reach a silky, pourable consistency. The dressing is the magic that unites all the ingredients with its rich, nutty, and tangy profile.
Step 5: Combine Everything
In a large mixing bowl, toss together the cooled quinoa, edamame, chopped vegetables, and that luscious peanut dressing until every bite is coated and flavorful. This final mixing step allows the flavors to marry beautifully and ensures your salad delivers a satisfying crunch paired with creamy dressing in every forkful.
Step 6: Finish With Crunch and Spice
Right before serving, sprinkle the salad with chopped roasted cashews and, if you enjoy some heat, a dash of red pepper flakes. For an extra indulgent touch, toss in crispy wonton strips. These finishing touches add delightful textures and elevate this salad from a simple dish to an irresistible treat.
How to Serve Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Garnishes
Fresh herbs like cilantro or mint sprinkled on top, a handful of toasted sesame seeds, or some thinly sliced scallions bring a fresh burst of flavor and brighten the plate. Garnishes aren’t just decoration—they add layers of aroma and texture that make your presentation stand out.
Side Dishes
This salad pairs wonderfully with grilled chicken or salmon for a balanced meal, or alongside steamed dumplings for an Asian-inspired dinner. It also works beautifully as part of a larger spread with rice bowls or noodles, offering a delightful crunch and refreshing contrast.
Creative Ways to Present
Serve this salad in individual mason jars for a grab-and-go lunch, or layer it in a pretty glass bowl to showcase its vibrant colors at a potluck. You can also spoon it onto crisp lettuce leaves for a fun finger-food style that’s great for parties or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Keep the salad a bit loosely packed to maintain the crispness of the veggies and avoid sogginess. If you notice the dressing thickening, just stir in a splash of water before serving again.
Freezing
This salad is best enjoyed fresh and is not recommended for freezing due to the fresh vegetables and dressing which can separate and lose texture upon thawing. For longer storage, keep cooked quinoa and dressing separately frozen, then mix fresh veggies when ready to eat.
Reheating
If you want to enjoy the salad warm, gently reheat just the quinoa or edamame parts and toss them back with fresh veggies and dressing. However, eating it chilled or at room temperature keeps the Crunchy Asian Edamame Salad with Peanut Dressing Recipe lively and refreshing.
FAQs
Can I use peanut butter alternatives in the dressing?
Absolutely! Almond butter or cashew butter can be delicious substitutes if you prefer a different nutty flavor or have a peanut allergy. Just make sure they are creamy to help achieve that perfect dressing texture.
Is this salad suitable for vegans?
Yes! Just swap the honey for maple syrup or another plant-based sweetener, and ensure your soy sauce or tamari is vegan-friendly. This salad is naturally packed with plant-based protein and vibrant veggies.
How spicy is the dressing with sriracha?
The sriracha adds a gentle kick but is completely optional. You can adjust the amount or omit it altogether for a milder taste that still retains all the delicious flavors.
Can I prepare this salad in advance?
Yes, you can prep most ingredients up to a day ahead, but it’s best to store the dressing separately and combine everything just before serving to keep the textures fresh and crunchy.
What can I use instead of quinoa?
If quinoa isn’t your favorite, you might try cooked brown rice, farro, or even couscous for a different grain base, though quinoa’s light and fluffy texture pairs best with this salad’s flavor profile.
Final Thoughts
There’s something truly magical about this Crunchy Asian Edamame Salad with Peanut Dressing Recipe that makes it an instant favorite. It’s fresh, vibrant, and bursting with flavor in every bite, perfect for any season or occasion. I can’t wait for you to try it—you might just find yourself reaching for it again and again!
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Crunchy Asian Edamame Salad with Peanut Dressing Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant, nutrient-packed dish combining tender quinoa, protein-rich edamame, and fresh crunchy vegetables. Tossed in a creamy, flavorful peanut dressing and topped with roasted cashews and optional crispy wonton strips, this salad offers a perfect balance of textures and a delightful Asian-inspired taste. Ideal as a light lunch or a healthy side dish, it’s ready in just 30 minutes and serves six.
Ingredients
Grains and Legumes
- 1/2 cup uncooked quinoa
- 1 lb frozen edamame (shelled)
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 and Extras
- 1 cup chopped roasted cashews (or substitute with peanuts)
- Optional: crispy wonton strips
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, omit if you prefer no spice)
- 2–4 tbsp water to thin the dressing
Instructions
- Rinse the quinoa: Thoroughly rinse the quinoa under cold water using a fine mesh sieve to remove bitter saponins, then drain well.
- Cook quinoa: Cook the rinsed quinoa according to package instructions, usually by simmering in water for about 15 minutes until fluffy. Set aside to cool.
- Cook the edamame: Microwave the frozen shelled edamame with a little water or steam them until tender, about 3-5 minutes. Drain thoroughly and allow to cool.
- Prepare the vegetables: Shred the red cabbage finely, chop kale into small pieces, grate the carrots, and finely chop scallions and cilantro. This will add freshness and crunch.
- Make the dressing: In a bowl, combine peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, low sodium soy sauce or tamari, freshly grated ginger, minced garlic, and sriracha if using. Whisk until smooth and creamy. Adjust consistency with 2 to 4 tablespoons of water as needed.
- Combine the salad: In a large mixing bowl, add cooked quinoa, cooked and cooled edamame, shredded cabbage, kale, grated carrots, scallions, and cilantro. Pour the peanut dressing over and toss everything until well coated.
- Finish and serve: Transfer the salad to a serving bowl or individual plates. Top with chopped roasted cashews and, if desired, sprinkle crispy wonton strips and red pepper flakes for extra crunch and a kick of heat. Serve immediately or chill slightly before serving.
Notes
- You can substitute roasted cashews with roasted peanuts if preferred.
- For a vegan version, use maple syrup instead of honey.
- If you dislike spicy food, omit the sriracha from the dressing.
- Leftovers can be stored in the refrigerator for up to 2 days but add crispy toppings just before serving to maintain crunch.
- Quinoa can be cooked in broth instead of water for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
