Name: Asian Edamame Peanut Crunch Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves approximately four people
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 chopped 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); Water to thin

Asian Edamame Peanut Crunch Salad

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Discover the vibrant flavors and delightful crunch of the Asian Edamame Peanut Crunch Salad. This colorful dish combines protein-packed edamame, nutty quinoa, and a medley of fresh vegetables, all tossed in a creamy peanut dressing that offers the perfect balance of savory and spicy. Ideal for meal prep, quick lunches, or as a refreshing side at dinner gatherings, this salad is not only nutritious but also incredibly easy to make. Enjoy it chilled or at room temperature for a satisfying and wholesome meal that will keep you coming back for more!

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

Ingredients

Scale

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 chopped 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)
Water to thin

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Instructions

Cook the quinoa by rinsing it under cold water, then adding to a pot with 1 cup of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
Prepare the edamame in a microwave-safe bowl with a little water; cover and microwave for about 5–7 minutes until heated through.
While these cook, shred the cabbage, chop the kale, grate the carrots, and prepare scallions and cilantro.
Let quinoa and edamame cool for about 10 minutes before mixing them into a large bowl with all veggies.
For the dressing, whisk together all ingredients until smooth in a separate bowl.
Combine everything in the large bowl, toss gently to mix well, then serve topped with cashews.

Nutrition

Serving Size: Approximately 1 cup (250g)
Calories: 400
Sugar: 6g
Sodium: 300mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 15g
Cholesterol: 0mg

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