Name: Edamame Peanut Crunch Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: ½ cup uncooked quinoa; 1 pound frozen edamame (shelled); 1 ½ cups shredded red cabbage; 2 cups finely chopped kale; 2 large carrots, grated; ¼ cup chopped scallions; ½ cup chopped cilantro; 1 cup chopped roasted cashews (or peanuts); Optional: crispy wonton strips; 3 tablespoons natural creamy peanut butter; 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 (optional); 2–4 tablespoons water (to thin)

Description

This Edamame Peanut Crunch Salad is a vibrant, protein-packed dish loaded with crisp veggies, quinoa, and a creamy peanut dressing. It’s perfect for meal prep, quick lunches, or a refreshing side that’s bursting with flavor and texture.

Ingredients

Scale

Salad:

½ cup uncooked quinoa
1 pound frozen edamame (shelled)
1 ½ cups shredded red cabbage
2 cups finely chopped kale
2 large carrots, grated
¼ cup chopped scallions
½ cup chopped cilantro
1 cup chopped roasted cashews (or peanuts)
Optional: crispy wonton strips

Dressing:

3 tablespoons natural creamy peanut butter
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 (optional)
2–4 tablespoons water (to thin)

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Instructions

Rinse quinoa under cold water, then cook with 1 cup water according to package instructions. Set aside to cool.
Cook edamame by microwaving with ½ cup water for 5–7 minutes or steaming until tender. Drain and cool.
Prepare vegetables: shred cabbage, finely chop kale, grate carrots, slice scallions, and chop cilantro.
In a bowl or jar, whisk together all dressing ingredients until smooth. Add water gradually to reach desired consistency.
In a large bowl, combine quinoa, edamame, and all vegetables.
Pour dressing over salad and toss until evenly coated.
Top with chopped cashews and optional red pepper flakes or wonton strips. Serve immediately or chill before serving.

Notes

Massage kale for a softer texture and better flavor.
Let quinoa cool completely before mixing to avoid sogginess.
Adjust spice level by increasing or omitting sriracha.
Stores well in the fridge for up to 3 days—great for meal prep.
Add grilled chicken or tofu for extra protein.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: salad
Method: Stovetop / No-Cook
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 9 g
Sodium: 480 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 9 g
Protein: 18 g
Cholesterol: 0 mg