Asian Edamame Peanut Crunch Salad
Discover the vibrant Asian Edamame Peanut Crunch Salad, a refreshing dish bursting with flavor and nutrition. This delightful salad combines protein-rich edamame with a medley of crunchy vegetables like kale, red cabbage, and carrots, all tossed in a creamy peanut dressing that ties everything together perfectly. Perfect for meal prep or as a colorful side dish at gatherings, this vegan and gluten-free recipe is not only easy to make but also customizable to suit your taste. Impress your family and friends with this deliciously healthy salad that’s as good for you as it is enjoyable!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 pound frozen edamame (shelled)
- 1 1/2 cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large grated carrots
- 1/4 cup chopped scallions
- 1/2 cup chopped cilantro
- 1 cup chopped roasted cashews (or peanuts)
- Dressing: natural peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce (or tamari), ginger, garlic, sriracha
Instructions
- Cook the quinoa according to package instructions; set aside to cool.
- Microwave or steam the frozen edamame until tender; let cool.
- Chop and prepare all vegetables while the quinoa and edamame cool down.
- In a jar, mix dressing ingredients until smooth.
- In a large bowl, combine cooled quinoa, edamame, veggies, and dressing; mix well.
- Top with roasted cashews and serve immediately or refrigerate for later.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg