Name: Asian Edamame Peanut Crunch Salad
Prep time: 10 min
Cook time: 20 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; 1/4 cup chopped scallions; 1/2 cup chopped cilantro; 1 cup chopped roasted cashews (or 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 (can omit if you don't like spice); 2-4 tablespoons water to thin

Asian Edamame Peanut Crunch Salad

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Asian Edamame Peanut Crunch Salad is a vibrant and satisfying dish that brings together a delightful mix of textures and flavors. Perfect for busy weeknights or as a colorful addition to potlucks, this salad features crunchy vegetables, nutty roasted cashews, and a creamy peanut dressing that ties it all together. Packed with plant-based protein from edamame and quinoa, it’s not just delicious but also nutritious. The best part? You can whip it up in under 30 minutes! Enjoy this refreshing salad as a meal prep option or as a side dish that everyone will love.

Author: Brianna
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves approximately 4
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
1/4 cup chopped scallions
1/2 cup chopped cilantro
1 cup chopped roasted cashews (or 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 (can omit if you don't like spice)
2–4 tablespoons water to thin

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Instructions

Rinse the quinoa under cold water and cook it in a pot with 1 cup of water according to package instructions.
In a bowl, microwave the frozen edamame with 1/2 cup water for 5-7 minutes until tender.
Shred cabbage, chop kale, grate carrots, and chop scallions and cilantro.
Let the quinoa and edamame cool for about 10 minutes.
Whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha (if using), and water until smooth.
In a large bowl, combine cooled quinoa, edamame, shredded veggies, and cilantro.
Drizzle dressing over the salad and toss to combine.
Top with roasted cashews before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 6g
Sodium: 300mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 9g
Protein: 13g
Cholesterol: 0mg

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