Description
Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant and nutritious dish that brings together an exciting mix of textures and flavors. Packed with protein-rich edamame, fresh vegetables, and a creamy peanut dressing, this salad makes for a perfect main or side dish for any occasion. Ideal for meal prep, it’s quick to prepare and can be customized to suit various dietary needs, being both vegan and gluten-free. Enjoy it at lunch, dinner, or as a healthy snack!
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 lb frozen edamame (shelled)
- 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 roasted cashews (or peanuts)
- 3 tbsp natural creamy peanut butter, preferably unsalted
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup for vegan
- 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 the quinoa according to package instructions; let cool.
- Steam or microwave edamame until tender; drain and cool.
- Finely chop the cabbage, kale, carrots, scallions, and cilantro.
- In a bowl, whisk together all dressing ingredients until smooth.
- In a large mixing bowl, combine quinoa, edamame, veggies, and dressing; toss gently to mix.
- Serve topped with roasted cashews.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg