Description
Brighten your meals with this Crunchy Asian Edamame Salad with Peanut Dressing! This dish is a colorful blend of protein-rich edamame, fresh vegetables, and a creamy peanut dressing that tantalizes the taste buds. In just 30 minutes, you can whip up a nutritious salad perfect for lunch, dinner, or as a side at gatherings. Enjoy its delightful crunch and zesty flavors while knowing you’re indulging in a healthy option that’s vegan and gluten-free. Customize it to your liking, making it an ideal addition to any meal!
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 lb 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 tbsp natural creamy peanut butter, preferably unsalted
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup for vegan
- 1 tbsp toasted sesame oil
- 2 tbsp low sodium soy sauce or tamari
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 2 tsp sriracha (can omit if you don’t like spice)
- 2–4 tbsp water to thin
Instructions
- Cook quinoa according to package instructions; let cool.
- Microwave edamame until tender; drain and cool.
- Chop the vegetables and combine in a large bowl.
- In a separate bowl, whisk together all dressing ingredients until smooth.
- Mix cooled quinoa and edamame with the vegetables; add dressing and toss well.
- Top with roasted cashews and optional toppings before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 8g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg