Description
This Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant and nutritious dish that combines crunchy vegetables, protein-packed edamame, and a rich, creamy peanut dressing. Perfect for meal prep or a quick lunch, this salad is not only visually appealing but also full of flavor and texture. With its refreshing mix of ingredients, it’s an excellent choice for gatherings or as a wholesome standalone meal. Whether you’re looking to impress guests or just want a healthy dish for yourself, this salad delivers on taste and satisfaction.
Ingredients
Scale
- 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
- 1/4 cup chopped scallions
- 1/2 cup chopped cilantro
- 1 cup chopped roasted cashews
- 3 tbsp natural creamy peanut butter
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup for vegan options
- 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 (can omit if you don’t like spice)
- 2–4 tbsp water to thin
Instructions
- Cook quinoa according to package instructions and set aside.
- Microwave or steam the edamame until tender, then let cool.
- Shred the red cabbage, chop the kale and carrots, and finely chop scallions and cilantro.
- In a bowl, whisk together peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce, ginger, garlic, and sriracha until smooth.
- In a large mixing bowl, combine cooked quinoa, edamame, all vegetables, and dressing; mix well.
- Serve topped with roasted cashews.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg