Name: Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/2 cup uncooked quinoa; 1 lb frozen edamame (shelled); 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 (or substitute with peanuts); Optional: crispy wonton strips; 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

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

Scale

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

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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