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Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad
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Savor the vibrant flavors of the Asian Edamame Peanut Crunch Salad, a delightful dish that’s perfect for any meal occasion. Bursting with color and nutrition, this salad features a satisfying blend of quinoa, crunchy edamame, and an array of fresh vegetables tossed in a creamy peanut dressing. Ideal for meal prep, it stays fresh for days and can easily be customized to incorporate your favorite ingredients. Whether enjoyed as a hearty main or a refreshing side, this salad is sure to impress with its natural goodness and delightful crunch.

Ingredients

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  • 1/2 cup uncooked quinoa
  • 1 pound frozen edamame (shelled)
  • 1 1/2 cups shredded red cabbage
  • 2 cups finely chopped kale
  • 2 large carrots
  • 3 tablespoons natural creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or maple syrup)
  • 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 (optional)
  • Chopped roasted cashews for garnish

Instructions

  1. Rinse quinoa under cold water and add to a pot with 1 cup water. Bring to a boil, then simmer until fluffy.
  2. In a bowl, microwave edamame with water covered for about 5–7 minutes or steam until tender.
  3. Shred cabbage, chop kale, grate carrots, and prepare scallions and cilantro.
  4. Cool quinoa and edamame for about 10 minutes.
  5. Combine dressing ingredients in a mason jar; shake until smooth.
  6. In a large bowl, mix cooled quinoa, edamame, veggies, and dressing. Toss well to coat.
  7. Garnish with chopped cashews before serving.

Nutrition

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