Asian Edamame Peanut Crunch Salad

If you’re looking for a vibrant and refreshing dish that brings joy to your table, the Asian Edamame Peanut Crunch Salad is just what you need! This salad is not only packed with crunchy veggies and protein-rich edamame, but it also features a creamy peanut dressing that elevates every bite. It’s a favorite of mine because it’s perfect for meal prep on busy weeknights or as a colorful side at family gatherings. Plus, it’s naturally vegan and gluten-free, making it an inclusive option that everyone can enjoy!

When I whip up this salad, I can’t help but feel excited about the blend of flavors and textures. With the crispness of fresh veggies and the nutty richness of cashews or peanuts, it’s hard not to love it. Whether you’re serving it as a main dish or a side, you’re bound to impress your friends and family!

Why You’ll Love This Recipe

• Quick and Easy: With just 30 minutes from start to finish, this salad fits perfectly into your busy life.
• Make-Ahead Friendly: Prepare it in advance, and enjoy delicious lunches all week long.
• Packed with Nutrition: Filled with wholesome ingredients like quinoa and kale, this salad is as good for you as it is tasty.
• Customizable: You can easily swap in your favorite vegetables or nuts based on what you have on hand.
• Deliciously Flavorful: The combination of creamy peanut dressing with crunchy elements makes every bite a delight.

Ingredients You’ll Need

This Asian Edamame Peanut Crunch Salad uses simple, wholesome ingredients that are easy to find. Here’s what you’ll need to create this delightful dish:

For the Salad

• 1/2 cup uncooked quinoa
• 1 pound frozen edamame (not in the shell) (16 ounce)
• 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 sub for peanuts)
• Optional: crispy wonton strips

For the Dressing

• 3 tablespoons natural creamy peanut butter (preferably unsalted)
• 2 tablespoons rice vinegar
• 2 tablespoons honey (maple syrup for vegan)
• 1 tablespoon toasted sesame oil
• 2 tablespoons low sodium soy sauce or tamari
• 1 teaspoon grated fresh ginger
• 2 cloves garlic (minced)
• 2 teaspoons sriracha (can omit if you don’t like spice)
• 2-4 tablespoons water to thin

Variations

One of the best things about this recipe is its flexibility! You can easily adapt it to suit your tastes or what you have in your pantry. Here are some fun ideas:

• Change Up the Greens: Swap kale for spinach or arugula for a different flavor profile.
• Add More Protein: Toss in chickpeas or tofu for an extra protein boost.
• Switch Nuts: Use sunflower seeds or almonds if you’re looking for a different crunch.
• Make It Spicy: If you’re a spice lover, add more sriracha or even some diced jalapeños!

How to Make Asian Edamame Peanut Crunch Salad

Step 1: Cook the Quinoa

Rinse the quinoa under cold water to remove any bitterness. Add it to a pot with 1 cup of water and cook according to package instructions. Cooking quinoa properly gives it that fluffy texture we all love!

Step 2: Prepare the Edamame

While the quinoa cooks, place the frozen edamame in a bowl with 1/2 cup of water and cover it. Microwave on high for 5-7 minutes or steam on the stove until tender. This step ensures your edamame is warm and ready to mix into the salad.

Step 3: Chop the Veggies

As your quinoa and edamame are cooking, take this time to prepare your veggies. Shred the cabbage using a mandoline for even slices, finely chop the kale, grate those carrots, and chop scallions and cilantro. Fresh vegetables add that necessary crunch!

Step 4: Cool Down

Once cooked, let both the quinoa and edamame cool down for about 10 minutes before mixing them into the salad. Cooling prevents wilting and helps maintain that crisp texture.

Step 5: Make the Dressing

In a shaker bottle or mason jar, combine all dressing ingredients. Whisk together until smooth. Taste and adjust seasonings if needed; this dressing ties everything together beautifully!

Step 6: Combine Ingredients

In a large mixing bowl, combine cooled quinoa, edamame, all prepared veggies, and pour over your delicious dressing. Mix well until everything is coated evenly.

Step 7: Serve & Enjoy!

Top with chopped roasted cashews and a sprinkle of red pepper flakes if desired. Serve immediately or refrigerate for later—this salad stays fabulous in the fridge!

Enjoy every crunchy bite of this Asian Edamame Peanut Crunch Salad! It’s sure to become one of your go-to recipes just like it has for me!

Pro Tips for Making Asian Edamame Peanut Crunch Salad

This salad is a delightful blend of textures and flavors, and with a few extra tips, you can elevate it even further!

• Prep Ahead: Prepare your quinoa and chop the vegetables ahead of time. This makes meal prep a breeze and allows the ingredients to meld together beautifully when it’s time to eat.

• Adjust the Spice: If you’re unsure about how much heat you want, start with less sriracha in the dressing. You can always add more later to suit your taste preferences.

• Fresh Ingredients Matter: Use fresh vegetables whenever possible. Crisp, vibrant veggies not only enhance the flavor but also add a pop of color to your salad.

• Customize Your Nuts: Feel free to mix and match different nuts or seeds! Almonds, sunflower seeds, or pumpkin seeds can all bring unique textures and flavors to the salad.

• Store Properly: If you have leftovers, store the salad in an airtight container without dressing. Add the dressing just before serving to keep everything fresh and crunchy.

How to Serve Asian Edamame Peanut Crunch Salad

This vibrant salad is perfect for any occasion—whether it’s a casual lunch or a potluck dinner. Here are some ideas on how to present this colorful dish!

Garnishes

• Chili Flakes: A sprinkle of chili flakes adds an extra kick and looks great on top.
• Sesame Seeds: Toasted sesame seeds not only enhance the flavor but also give a lovely crunch.
• Lime Wedges: Serve with lime wedges on the side for an added zesty touch that guests can squeeze over their servings.

Side Dishes

• Cucumber Salad: A refreshing cucumber salad with rice vinegar and sesame oil complements the crunchiness of the main dish perfectly.
• Miso Soup: A warm bowl of miso soup is comforting and balances out the coolness of the salad while adding umami flavors.
• Grilled Teriyaki Tofu: Marinated grilled tofu provides a protein-packed side that pairs well with the Asian theme.
• Steamed Vegetable Dumplings: These light dumplings make for an excellent accompaniment, adding another texture while remaining flavorful and satisfying.

With these tips and serving suggestions, your Asian Edamame Peanut Crunch Salad will be a hit at any gathering! Enjoy every crunchy bite!

Make Ahead and Storage

This Asian Edamame Peanut Crunch Salad is a fantastic choice for meal prep! It keeps well in the fridge and can be made ahead of time, allowing you to enjoy delicious, healthy lunches throughout the week.

Storing Leftovers

• Place any leftover salad in an airtight container.
• Store it in the refrigerator for up to 3 days.
• Keep the dressing separate until you’re ready to serve to maintain crunchiness.

Freezing

• This salad is best enjoyed fresh, but if you have leftovers you won’t consume within a few days, consider freezing the quinoa and edamame mixture.
• Allow the mixture to cool completely before transferring it to a freezer-safe bag or container.
• Label with the date and freeze for up to 2 months.

Reheating

• To enjoy frozen portions, let them thaw in the fridge overnight before reheating.
• You can microwave the quinoa and edamame gently until warm, but avoid cooking the fresh veggies again to keep their crisp texture.
• Once warmed, toss with freshly prepared dressing and enjoy!

FAQs

Here are answers to some common questions about this delightful salad!

Can I make Asian Edamame Peanut Crunch Salad ahead of time?

Absolutely! This salad is perfect for meal prep. You can prepare it a day in advance and store it in the refrigerator. Just keep the dressing separate until serving to retain freshness.

What goes well with Asian Edamame Peanut Crunch Salad?

This salad pairs beautifully with grilled chicken, tofu, or as a side dish for your favorite Asian-inspired meals. Enjoy it alongside spring rolls or dumplings for a complete feast!

Is Asian Edamame Peanut Crunch Salad gluten-free?

Yes! When using low sodium soy sauce or tamari, this salad is naturally gluten-free. Always check labels if you’re sensitive to gluten.

How long does Asian Edamame Peanut Crunch Salad last in the fridge?

The salad lasts for about 3 days when stored properly in an airtight container. For optimal freshness, it’s best to add dressing just before serving.

Final Thoughts

I truly hope you enjoy making this vibrant and nourishing Asian Edamame Peanut Crunch Salad as much as I do! It’s not just a meal; it’s an experience filled with texture and flavor that delights every bite. Whether you’re prepping for lunch or bringing a dish to share, this recipe is sure to impress. Happy cooking!