Description
This Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant, nutrient-packed dish that combines protein-rich quinoa and edamame with fresh vegetables like red cabbage, kale, carrots, scallions, and cilantro. Tossed in a creamy, flavorful peanut dressing with a hint of ginger and sriracha, this salad offers a perfect balance of crunch, spice, and tang, making it ideal as a light lunch or a healthy side dish.
Ingredients
Scale
Salad Ingredients
- 1/2 cup uncooked quinoa
- 1 lb frozen edamame (not in the shell)
- 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 with peanuts)
- Optional: crispy wonton strips
Dressing Ingredients
- 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, can omit if you don’t like spice)
- 2-4 tbsp water to thin dressing
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold water to remove any bitterness, then set it aside.
- Cook Quinoa: Cook the quinoa following package instructions, usually simmering it in water until fluffy. Once cooked, set aside to cool slightly.
- Cook Edamame: Microwave the frozen edamame with a little water or steam until tender. Drain well and allow it to cool to room temperature.
- Prepare Vegetables: Shred the red cabbage, finely chop the kale, grate the carrots, and chop scallions and cilantro to get everything ready for the salad.
- Make the Dressing: In a bowl, whisk together the peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, low sodium soy sauce or tamari, grated fresh ginger, minced garlic, and sriracha (if using). Add water a tablespoon at a time until the dressing reaches a smooth and pourable consistency.
- Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, cooked edamame, and all the prepared vegetables. Pour the peanut dressing over the top.
- Mix Well: Toss everything gently but thoroughly to evenly coat all the salad ingredients with the peanut dressing.
- Finish and Serve: Sprinkle the chopped roasted cashews over the salad and, if desired, add crispy wonton strips for extra crunch. Serve immediately or chill before serving.
Notes
- For a vegan option, substitute honey with maple syrup in the dressing.
- You can replace cashews with peanuts if preferred or for allergy considerations.
- Sriracha is optional; adjust or omit according to your spice preference.
- Make sure to rinse quinoa well to avoid a bitter taste.
- This salad can be served chilled or at room temperature.
- To add extra texture, consider adding crispy wonton strips just before serving.
