Asian Edamame Peanut Crunch Salad

Elevate your mealtime with this vibrant Asian Edamame Peanut Crunch Salad, a delightful fusion of textures and flavors. Fresh edamame, quinoa, and an array of colorful vegetables come together, all smothered in a creamy, spicy peanut dressing. This salad isn't just a feast for the eyes; it's also nutrient-dense and incredibly satisfying. Perfect for lunch, dinner, or meal prep, it caters to vegan and gluten-free diets alike. With its quick preparation time and versatility, you can easily customize it with your favorite ingredients or toppings. Whether enjoyed as a standalone dish or paired with grilled proteins, this salad is sure to impress family and friends!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Sides Cuisine: Asian Keyword: For added protein: Include grilled chicken or chickpeas. Adjust spice level by varying the amount of sriracha in the dressing. Experiment with nut varieties like almonds or sunflower seeds for different flavors. Servings: Serves approximately 4 Calories: 300kcal Author: Tisha

Ingredients

½ cup uncooked quinoa
1 lb frozen edamame (not in the shell)
1 ½ cups shredded red cabbage
2 cups finely chopped kale
2 large carrots
¼ cup chopped scallions
½ cup chopped cilantro
1 cup chopped roasted cashews (or peanuts)
Dressing: peanut butter, rice vinegar, maple syrup, sesame oil, soy sauce, fresh ginger, garlic, sriracha

Instructions

Rinse quinoa under cold water; cook with 1 cup of water until fluffy according to package instructions.
Microwave frozen edamame with ½ cup of water for 5–7 minutes until tender.
While cooking, shred cabbage, chop kale and scallions, grate carrots, and chop cilantro.
Cool cooked quinoa and edamame for about 10 minutes.
Whisk together dressing ingredients in a shaker bottle until smooth.
In a large bowl, combine cooled quinoa, edamame, veggies; pour dressing over the top and toss well.
Serve topped with roasted cashews and optional crispy wonton strips.

Nutrition