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
Scale
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.
