Name: Asian Edamame Peanut Crunch Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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 (grated); 1/4 cup chopped scallions; 1/2 cup chopped cilantro; 1 cup roasted cashews (or peanuts); 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); 2-4 tablespoons water to thin

Asian Edamame Peanut Crunch Salad

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If you’re in search of a colorful and nutritious dish, look no further than the Asian Edamame Peanut Crunch Salad. This vibrant salad combines crunchy vegetables with protein-rich edamame and a creamy, spicy peanut dressing that brings everything together beautifully. Ready in just 30 minutes, it’s perfect for meal prep, making it an ideal option for busy weekdays or casual family gatherings. Naturally vegan and gluten-free, this salad caters to various dietary preferences without compromising flavor, making it a hit with both kids and adults alike. Enjoy this refreshing salad as a satisfying lunch or as a side dish at your next gathering.

Author: Rachel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves approximately 4 people 1x
Category: Salad
Method: Mixing
Cuisine: Asian

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 (grated)
1/4 cup chopped scallions
1/2 cup chopped cilantro
1 cup roasted cashews (or peanuts)
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)
2–4 tablespoons water to thin

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Instructions

Cook quinoa according to package instructions; rinse before cooking.
Microwave edamame with water covered for 5-7 minutes until heated.
Chop all veggies: shred cabbage, chop kale, grate carrots, and prepare scallions and cilantro.
Cool cooked quinoa and edamame for about 10 minutes.
Mix dressing ingredients in a bowl or shaker until smooth.
In a large bowl, combine cooled quinoa, edamame, and veggies; pour dressing over and mix gently.
Top with cashews; serve immediately or refrigerate.

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 9g
Sodium: 410mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg

Find it online: https://recipeswithrachel.com/asian-edamame-peanut-crunch-salad/