Name: Asian Edamame Peanut Crunch Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/2 cup uncooked quinoa; 1 pound frozen edamame (not in the shell); 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 (can sub for 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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Experience a burst of flavor with our Asian Edamame Peanut Crunch Salad—a vibrant, nutritious dish that’s perfect for meal prep or a quick weeknight dinner. This salad combines crunchy vegetables, protein-packed quinoa, and edamame, all tossed in a creamy peanut dressing that’s both savory and slightly spicy. Not only is it vegan and gluten-free, but it also offers endless customization options to suit your taste. Whether you enjoy it on its own or as a side dish, this salad delivers a satisfying crunch in every bite. Make it ahead of time for an easy lunch during the week or serve it at gatherings for a delightful addition to your menu.

Author: Brinley
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Salad
Method: Chilling
Cuisine: Asian

Ingredients

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1/2 cup uncooked quinoa
1 pound frozen edamame (not in the shell)
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 (can sub for 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 1/2 cup quinoa under cold water and cook in a pot with 1 cup water until fluffy according to package instructions.
Heat 1 pound frozen edamame in a microwave-safe bowl with 1/2 cup water for 5-7 minutes, or steam until cooked.
Chop veggies: shred cabbage, finely chop kale, grate carrots, and chop scallions and cilantro.
Allow quinoa and edamame to cool for about 10 minutes.
In a shaker bottle or jar, mix dressing ingredients: peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce, ginger, garlic, sriracha (optional), and water until smooth.
In a large bowl, combine cooled quinoa, edamame, and vegetables. Pour dressing over the mixture and toss until well combined.
Top with roasted cashews before serving.

Nutrition

Serving Size: 1 bowl (300g)
Calories: 380
Sugar: 8g
Sodium: 280mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg

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