Asian Edamame Peanut Crunch Salad

If you’re looking for a vibrant and delicious salad that packs a punch, you’ve come to the right place! The Asian Edamame Peanut Crunch Salad is one of my all-time favorites. It’s not just bursting with flavor; it’s also a colorful feast for your eyes. Whether you’re prepping for a busy week or hosting family gatherings, this salad is perfect for any occasion.

This recipe is quick and simple, making it an ideal choice for meal prep. With its crunchy veggies and creamy peanut dressing, it strikes the perfect balance between satisfying and refreshing. You’ll find that everyone will be asking for seconds!

Why You’ll Love This Recipe

  • Quick to prepare: With just 30 minutes from start to finish, this salad fits perfectly into your busy schedule.
  • Packed with nutrients: Filled with wholesome ingredients like quinoa, edamame, and fresh veggies, it’s as healthy as it is delicious.
  • Vegan and gluten-free: This dish caters to various dietary needs without sacrificing flavor.
  • Customizable: Feel free to mix and match ingredients based on what you have on hand—it’s hard to go wrong!
  • Great for leftovers: The flavors only get better overnight, making it a fantastic option for lunch the next day.
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Ingredients You’ll Need

Making this Asian Edamame Peanut Crunch Salad is easy because it uses simple, wholesome ingredients that are likely already in your kitchen or easy to find at your local store. Here’s what you’ll need:

For the Salad

  • 1/2 cup uncooked quinoa
  • 1 pound 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 (can substitute for peanuts)
  • Optional: crispy wonton strips

For the Dressing

  • 3 tablespoons natural creamy peanut butter (preferably unsalted)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or 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 (optional)
  • 2-4 tablespoons water to thin

Variations

One of the best things about this salad is how flexible it is! You can easily adapt it to suit your taste or what you have on hand. Here are some fun variations to try:

  • Add some protein: Toss in grilled chicken, tofu, or chickpeas for an extra boost of protein.
  • Change up the greens: Spinach or arugula can make great substitutes if you’re looking for something different.
  • Experiment with nuts: Swap out cashews for almonds or sunflower seeds for a unique twist.
  • Make it spicy: If you love heat, consider adding some chopped jalapeños or more sriracha into the mix.

How to Make Asian Edamame Peanut Crunch Salad

Step 1: Cook the Quinoa

Rinse the quinoa under cold water and add it to a pot with 1 cup of water. Bring it to a boil and then lower the heat. Cooking quinoa properly ensures that it’s fluffy rather than mushy, which adds a lovely texture to your salad.

Step 2: Prepare the Edamame

While the quinoa cooks, place the frozen edamame in a bowl with 1/2 cup of water. Cover it and microwave on high for 5-7 minutes. Alternatively, you can steam them on the stove. This step helps retain their bright green color and ensures they’re tender but still crunchy.

Step 3: Chop Your Veggies

While waiting on the edamame and quinoa, take this time to prep your veggies! Shred the red cabbage (using a mandoline makes this super easy), chop your kale finely, grate those carrots, and slice up the scallions and cilantro. Fresh ingredients make all the difference in flavor!

Step 4: Cool Down

Once both your edamame and quinoa are cooked through, let them cool down for about 10 minutes. This prevents wilting when mixed with fresh veggies.

Step 5: Whisk Together Your Dressing

In a shaker bottle or mason jar (or just a bowl), combine all dressing ingredients—peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce, ginger, garlic, and sriracha if you’re using it. Whisk until smooth! Adjust seasonings as needed; this dressing truly brings everything together.

Step 6: Combine Everything

In a large mixing bowl, add your cooled quinoa, edamame, and all those vibrant veggies you’ve prepped. Pour in that delightful dressing over everything and mix until well combined. Each bite should be bursting with flavor!

Step 7: Top It Off

Finish off your salad with a generous sprinkle of roasted cashews and perhaps some red pepper flakes if you want an extra kick. Now it’s ready to serve!

Enjoy making this Asian Edamame Peanut Crunch Salad as much as I do! It’s not just food; it’s nourishment wrapped in love—and I can’t wait for you to taste it!

Pro Tips for Making Asian Edamame Peanut Crunch Salad

Making a delicious salad is all about the little details! Here are some pro tips to elevate your Asian Edamame Peanut Crunch Salad.

  • Rinse quinoa before cooking: Rinsing quinoa helps remove its natural coating, called saponin, which can taste bitter. This ensures a pleasant flavor in your salad.

  • Customize the spice level: If you’re hesitant about spice, start with less sriracha and add more gradually. This way, you can control the heat to suit your taste buds.

  • Use fresh ingredients: Fresh veggies not only boost flavor but also enhance the nutritional value of your salad. Whenever possible, choose organic and seasonal produce for the best results.

  • Make ahead for meal prep: This salad keeps well in the fridge for several days, making it a perfect option for meal prep. Just store the dressing separately until you’re ready to eat to keep everything crisp.

  • Add protein variety: Feel free to mix in other proteins such as chickpeas or grilled tofu for an extra boost. This makes the salad even more filling and nutritious!

How to Serve Asian Edamame Peanut Crunch Salad

Serving your Asian Edamame Peanut Crunch Salad beautifully can make a big difference! Here are some ideas to present this colorful dish in an appealing way.

Garnishes

  • Sesame seeds: Sprinkle toasted sesame seeds on top for a nutty flavor and extra crunch.
  • Fresh herbs: A few sprigs of mint or basil can add a burst of freshness that complements the salad’s flavors beautifully.
  • Lime wedges: Serve lime wedges on the side so guests can squeeze fresh juice over their portions for an added zing.

Side Dishes

  • Vegetable Spring Rolls: Light and refreshing, these rolls filled with crunchy veggies and served with a dipping sauce make a great accompaniment.
  • Miso Soup: A warm bowl of miso soup offers a comforting contrast to the cool crunch of the salad, enhancing your meal experience.
  • Brown Rice or Quinoa Bowl: For those who want something heartier, serving with brown rice or another grain provides additional fiber and sustenance.
  • Cucumber Salad: A simple cucumber salad dressed with rice vinegar complements the flavors of the main dish while adding extra hydration and crunch.

Enjoy crafting this delightful dish, whether it’s for lunch meal prep or entertaining friends! It’s sure to impress with its vibrant colors and delicious flavors.

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Make Ahead and Storage

This Asian Edamame Peanut Crunch Salad is perfect for meal prep! It keeps well in the fridge, making it a fantastic option for busy weeks ahead. You can easily store leftovers or prepare the components in advance for quick assembly.

Storing Leftovers

  • Store any leftover salad in an airtight container.
  • It’s best enjoyed within 3-4 days for optimal freshness.
  • If storing separately, keep the dressing in a small jar and pour it over just before serving.

Freezing

  • While the salad is best fresh, you can freeze cooked quinoa and edamame separately.
  • Place them in freezer-safe bags or containers.
  • Defrost overnight in the refrigerator when ready to use.

Reheating

  • Quinoa can be reheated in the microwave or on the stove with a splash of water to prevent drying out.
  • Edamame can simply be microwaved until heated through.
  • Combine with fresh veggies right before serving for the best texture.

FAQs

Here are some common questions about the Asian Edamame Peanut Crunch Salad that might help you out!

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

Absolutely! You can prepare all the ingredients and store them separately. Just combine everything when you’re ready to eat for maximum freshness.

What are some good substitutes for ingredients in Asian Edamame Peanut Crunch Salad?

You can substitute roasted cashews with peanuts or sunflower seeds. For a nut-free version, try pumpkin seeds. Also, feel free to switch up the veggies based on what you have on hand!

Is Asian Edamame Peanut Crunch Salad gluten-free?

Yes! When using tamari instead of soy sauce, this salad is naturally gluten-free. Always check labels to ensure your ingredients meet gluten-free standards.

What are some variations I can try with Asian Edamame Peanut Crunch Salad?

You can add other crunchy veggies like bell peppers or snap peas, or mix in some fruits like mango or pineapple for a sweet twist. Experiment with different dressings too!

Final Thoughts

I hope you enjoy making this vibrant and flavorful Asian Edamame Peanut Crunch Salad as much as I do! It’s not only refreshing but also packed with nutrients, making it a standout dish for any lunch or dinner table. Don’t hesitate to get creative with your additions and enjoy every bite. Happy cooking!

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Asian Edamame Peanut Crunch Salad

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If you’re on the hunt for a vibrant and delicious salad that’s both nutritious and satisfying, the Asian Edamame Peanut Crunch Salad is your answer! This salad combines crunchy vegetables, protein-packed edamame, and quinoa, all brought together with a creamy peanut dressing. Perfect for meal prep or as a colorful addition to any gathering, this dish is not only quick to make but also caters to various dietary needs. Everyone will be asking for seconds!

  • Author: Eleanor
  • 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 (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 (can substitute for peanuts)
  • 3 tablespoons natural creamy peanut butter (preferably unsalted)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or 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 (optional)
  • 24 tablespoons water to thin

Instructions

  1. Rinse the quinoa under cold water and add it to a pot with 1 cup of water. Bring it to a boil and then lower the heat until fluffy.
  2. While the quinoa cooks, place the frozen edamame in a bowl with 1/2 cup of water. Cover and microwave on high for 5-7 minutes or steam them on the stove.
  3. Shred the red cabbage, chop the kale, grate the carrots, and slice up the scallions and cilantro.
  4. Once both your edamame and quinoa are cooked, let them cool down for about 10 minutes.
  5. In a shaker bottle or mason jar, combine all dressing ingredients—peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce, ginger, garlic, and sriracha if using. Whisk until smooth.
  6. In a large mixing bowl, add the cooled quinoa, edamame, and the chopped veggies. Pour the dressing over everything and mix until well combined.
  7. Finish with a sprinkle of roasted cashews and serve.

Nutrition

  • Serving Size: 1 bowl (250g)
  • Calories: 360
  • Sugar: 8g
  • Sodium: 320mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

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