Description
This Edamame Peanut Crunch Salad is a fresh, flavorful, and satisfying dish that combines crunchy veggies, protein-rich edamame, and fluffy quinoa. Tossed in a creamy, nutty peanut dressing, it’s the perfect gluten-free, vegan-friendly meal that’s great for lunch, dinner, or meal prep.
Ingredients
For the Salad:
-
1 cup quinoa, uncooked
-
1 pound edamame, shelled (about 1 1/2 cups)
-
1.5 cups red cabbage, shredded
-
2 cups kale, chopped (stems removed)
-
2 large carrots, grated
-
1/4 cup scallions, chopped
-
1/2 cup cilantro, chopped
-
1 cup roasted cashews, chopped (for topping)
-
Red pepper flakes & crispy wonton strips (optional, for topping)
For the Peanut Dressing:
-
3 tablespoons peanut butter (unsalted preferred)
-
2 tablespoons rice vinegar
-
2 tablespoons honey or maple syrup (for a vegan option)
-
1 tablespoon toasted sesame oil
-
2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
-
1 teaspoon grated fresh ginger
-
2 cloves garlic, minced
-
2 teaspoons sriracha (optional, for spice)
-
2–4 tablespoons water (to thin the dressing)
Instructions
-
Cook the Quinoa: Rinse quinoa and cook with 1 ¾ cups water. Let it cool.
-
Cook the Edamame: Steam or microwave until tender, then cool.
-
Prepare the Vegetables: Shred cabbage, chop kale, grate carrots, and chop scallions and cilantro. Combine in a large bowl.
-
Make the Dressing: Whisk together peanut butter, rice vinegar, honey or maple syrup, sesame oil, soy sauce, ginger, garlic, and sriracha. Gradually add water until desired consistency is reached.
-
Assemble the Salad: Combine quinoa, edamame, and veggies. Pour dressing over the salad and toss well.
-
Top & Serve: Add roasted cashews, red pepper flakes, and crispy wonton strips if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- The peanut dressing can be made in advance and stored separately for up to 1 week.
- Adjust the dressing’s aconsistency by adding more water if necessary.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch, Dinner
- Method: Mixing, Chopping
- Cuisine: Asian-Inspired