If you’re craving a salad that’s bursting with vibrant colors, bold flavors, and an irresistible crunch, you’re going to fall head over heels for this Asian Edamame Peanut Crunch Salad Recipe. It’s a delightful harmony of tender quinoa, nutty edamame, crisp fresh veggies, and a luscious peanut dressing that ties everything together perfectly. Whether you’re making it as a quick lunch, a light dinner, or a stunning side, this salad never fails to impress with every satisfying bite.
Ingredients You’ll Need
The magic of this salad lies in a handful of simple, wholesome ingredients that come together to create complex layers of flavor and texture. Each element plays its own role, from the nutty quinoa providing a light base to the crunchy roasted peanuts adding that much-loved snap.
- Uncooked quinoa (1/2 cup): A protein-packed grain that gives the salad a fluffy, nutty foundation.
- Frozen shelled edamame (1 pound): These tender green gems add a delicious, slightly sweet bite and an extra boost of plant-based protein.
- Shredded red cabbage (1 1/2 cups): Brings vibrant purple color and a crisp texture that keeps things fresh.
- Finely chopped kale (2 cups): Adds a mild bitterness and sturdy texture that complements the softer ingredients.
- Grated carrots (2 large): Sweet and colorful, they brighten the salad in both taste and visual appeal.
- Chopped scallions (1/4 cup): Offer a gentle oniony kick without overpowering the salad.
- Chopped cilantro (1/2 cup): Infuses the salad with its signature fresh, slightly citrusy aroma.
- Roasted cashews or peanuts (1 cup): Provide a satisfying crunch and rich nuttiness that makes this salad truly stand out.
- Dressing ingredients: Peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce, fresh ginger, garlic, and sriracha combine to create a luscious, tangy, and slightly spicy coating that binds everything together.
How to Make Asian Edamame Peanut Crunch Salad Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa thoroughly under cold water to remove its natural coating, which can taste bitter. Then, boil it in water until the grains become fluffy and translucent. Cooking quinoa perfectly is key because it provides that nutty, soft base that absorbs the flavors of the dressing beautifully.
Step 2: Prepare the Edamame
While the quinoa cooks, warm the frozen shelled edamame by steaming or microwaving them until tender but still firm. This ensures that they stay vibrant green and fresh-tasting, which adds a lovely contrast to the softer textures in the salad.
Step 3: Chop and Grate the Vegetables
Next, shred the red cabbage into thin ribbons, finely chop the kale and scallions, and grate the carrots. These fresh veggies bring crunch, color, and nutrition—with the kale adding earthiness and the cabbage delivering crispness that keeps every bite interesting.
Step 4: Let Quinoa and Edamame Cool
Be patient and allow the quinoa and edamame to cool down to room temperature before tossing them with the vegetables and dressing. This prevents the dressing from wilting the greens and maintains the salad’s satisfying textural contrast.
Step 5: Whip Up the Dressing
In a small bowl, whisk together creamy peanut butter, tangy rice vinegar, sweet honey or maple syrup, nutty sesame oil, salty soy sauce, freshly grated ginger, minced garlic, and a splash of spicy sriracha. This dressing is the heart of the Asian Edamame Peanut Crunch Salad Recipe, balancing sweet, spicy, salty, and umami notes with silky texture.
Step 6: Toss Everything Together
In a large bowl, combine the cooled quinoa, edamame, chopped vegetables, and the luscious peanut dressing. Toss gently but thoroughly until every ingredient is coated and mingling perfectly, creating a melody of flavors and textures.
Step 7: Add the Crunchy Topping and Serve
Just before serving, sprinkle roasted cashews or peanuts over the top. Their buttery crunch is the cherry on top, giving the salad its signature irresistible texture and flavor that will keep everyone coming back for more.
How to Serve Asian Edamame Peanut Crunch Salad Recipe
Garnishes
To elevate the presentation and flavor, try adding a sprinkle of toasted sesame seeds or fresh lime wedges on the side. A few extra cilantro leaves scattered on top also brighten the appearance and add fresh herbal bursts in every bite.
Side Dishes
This salad pairs wonderfully with grilled chicken, seared tofu, or even crispy spring rolls. Its vibrant freshness and bold dressing provide a contrast to more savory and heavier mains, making it a perfect side for an Asian-inspired meal.
Creative Ways to Present
For a fun twist, serve this salad inside crispy lettuce cups or spooned over a bed of steamed jasmine rice or noodles. You can also build it into a wrap with rice paper or inside pita pockets for an on-the-go treat bursting with flavors from the Asian Edamame Peanut Crunch Salad Recipe.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to three days. To keep the salad from becoming soggy, store the dressing separately if possible and add it just before serving again.
Freezing
Because of the fresh vegetables and dressing, this salad is not ideal for freezing. The texture of the greens and the peanut dressing can degrade quickly, so it’s best enjoyed fresh.
Reheating
If you prefer your quinoa warm, you can gently microwave the quinoa and edamame alone. Then toss with the raw vegetables and dressing cold to maintain the salad’s delightful crunch and freshness.
FAQs
Can I use peanuts instead of cashews in this salad?
Absolutely! Peanuts work wonderfully and add an equally satisfying crunch with a slightly different flavor profile. Roasted and unsalted versions are best to not overpower the dressing.
Is it possible to make this salad vegan?
Yes, simply substitute honey with maple syrup or agave nectar in the dressing, and ensure soy sauce is vegan-friendly. This keeps the salad fully plant-based without compromising taste.
Can I use fresh edamame instead of frozen?
You can, but frozen shelled edamame is often more convenient and readily available year-round. Fresh edamame will need to be shelled and cooked, which takes extra time but works beautifully.
What can I substitute for quinoa?
If quinoa is not on hand, try using cooked couscous, bulgur wheat, or even brown rice. These alternatives keep the grain element intact, though the texture and flavor will vary slightly.
How spicy is the dressing?
The sriracha adds a mild to moderate heat that can be adjusted to your taste. Feel free to reduce or omit sriracha if you prefer a milder salad or add more for a bolder kick.
Final Thoughts
This Asian Edamame Peanut Crunch Salad Recipe is one of those dishes you want to make again and again—it’s fresh, satisfying, and packed with flavor and texture in every bite. Whether as a quick weekday meal or a dazzling addition to your next gathering, it’s sure to become a favorite that brightens up your table. Give it a try and watch it become an instant classic in your kitchen!
Print
Asian Edamame Peanut Crunch Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Asian Edamame Peanut Crunch Salad is a vibrant and nutritious dish combining fluffy quinoa, protein-packed edamame, crunchy red cabbage, kale, and carrots, all tossed in a flavorful peanut dressing. Topped with roasted cashews, this salad offers a satisfying mix of textures and bold flavors, perfect for a quick lunch or a light dinner.
Ingredients
Main Ingredients
- 1/2 cup uncooked quinoa
- 1 pound frozen shelled edamame
- 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)
Dressing
- 3 tablespoons peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon sriracha (adjust to taste)
Instructions
- Cook quinoa: Rinse the quinoa under cold water thoroughly. Bring a pot of water to a boil, add the quinoa, and cook until it’s fluffy and tender, about 15 minutes. Drain any excess water and set aside to cool.
- Prepare edamame: Steam or microwave the frozen shelled edamame until warm and cooked through, approximately 5 minutes. Drain and allow it to cool.
- Chop vegetables: While quinoa and edamame cool, shred the red cabbage, finely chop the kale and scallions, and grate the carrots. Chop the cilantro as well.
- Cool ingredients: Ensure that both the cooked quinoa and edamame have cooled to room temperature before mixing to prevent the salad from becoming soggy.
- Make dressing: In a small bowl, whisk together peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce, freshly grated ginger, minced garlic, and sriracha until smooth and well combined.
- Mix salad: In a large mixing bowl, combine the cooled quinoa, edamame, shredded cabbage, kale, carrots, scallions, and cilantro. Pour the dressing over the salad and toss thoroughly to evenly coat all ingredients.
- Serve: Transfer the salad to serving bowls or a platter. Top generously with roasted cashews or peanuts for an added crunch and enjoy immediately.
Notes
- Use maple syrup instead of honey for a vegan version of the dressing.
- Allow quinoa and edamame to cool completely to maintain salad texture.
- Adjust sriracha amount based on your preferred spice level.
- This salad can be prepared ahead and stored covered in the refrigerator for up to 2 days.
- Feel free to substitute cashews with peanuts for a nutty variation.
