Crunchy, savory, and perfectly spicy, the Asian Edamame Peanut Crunch Salad is the ultimate meal prep lunch recipe. Whether you need a quick weeknight dinner or a vibrant dish for gatherings, this salad fits the bill. It’s naturally vegan and gluten-free, easy to prepare, and drizzled with a peanut dressing that elevates its flavor. The combination of fresh vegetables and hearty edamame makes it not only delicious but also incredibly nutritious.
Why You’ll Love This Asian Edamame Peanut Crunch Salad
This salad is packed with features that make it a must-try.
- Quick and Easy: With minimal cooking time, this salad comes together in just 30 minutes.
- Nutritious Ingredients: Filled with quinoa and fresh veggies, it’s a healthy choice that satisfies.
- Versatile Dish: Perfect as a main course or side dish for any occasion.
- Vegan-Friendly: Naturally plant-based, it caters to various dietary preferences.
- Flavorful Dressing: The homemade peanut dressing brings an irresistible taste to every bite.
Tools and Preparation
Having the right tools can make your cooking experience smoother and more enjoyable.
Essential Tools and Equipment
- Mixing bowl
- Pot for quinoa
- Microwave or steamer basket
- Mandoline slicer (optional)
- Whisk or shaker bottle
Importance of Each Tool
- Mixing bowl: A large mixing bowl allows for easy combining of all ingredients without spilling.
- Pot for quinoa: A pot ensures even cooking of quinoa, resulting in fluffy grains.
- Whisk or shaker bottle: These tools help achieve a smooth dressing without lumps.
Ingredients
For the Salad
- ½ cup uncooked quinoa
- 1 lb frozen edamame (not in the shell)
- 1 ½ cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large carrots
- ¼ cup chopped scallions
- ½ cup chopped cilantro
- 1 cup chopped roasted cashews (can sub for peanuts)
- Optional: crispy wonton strips
For the Dressing
- 3 tbsp natural creamy peanut butter (preferably unsalted)
- 2 tbsp rice vinegar
- 2 tbsp 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)
- 3 tbsp water (to thin)
How to Make Asian Edamame Peanut Crunch Salad
Step 1: Cook the Quinoa
Rinse the quinoa under cold water. Add it to a pot with 1 cup of water. Bring to a boil, then reduce heat to low. Cook according to package instructions until fluffy.
Step 2: Cook the Edamame
While the quinoa is cooking, place the edamame in a microwave-safe bowl with ½ cup of water. Cover and microwave on high for 5–7 minutes. Alternatively, steam them using a steamer basket on the stove.
Step 3: Prepare the Veggies
Prepare your vegetables while the quinoa and edamame cook:
* Shred the red cabbage using a mandoline or knife.
* Finely chop kale and scallions.
* Grate or julienne the carrots.
* Chop cilantro.
Step 4: Cool the Ingredients
Once cooked, let both the quinoa and edamame cool for about 10 minutes before mixing them into your salad.
Step 5: Make the Dressing
In a shaker bottle or mixing bowl, combine all dressing ingredients. Whisk until smooth. Taste and adjust seasoning if needed.
Step 6: Combine Everything
In a large mixing bowl, combine cooled quinoa, edamame, shredded veggies, and cilantro.
Step 7: Dress the Salad
Pour your prepared dressing over the salad mix and toss gently until everything is well coated.
Step 8: Serve
Top with chopped roasted cashews and add crispy wonton strips if desired. Enjoy your delicious Asian Edamame Peanut Crunch Salad!
How to Serve Asian Edamame Peanut Crunch Salad
Serving the Asian Edamame Peanut Crunch Salad can elevate your dining experience and make it even more enjoyable. Here are some creative ways to serve this delicious salad.
As a Main Course
- This salad is filling enough to be a stand-alone meal. Serve it in bowls topped with extra roasted cashews for added crunch.
In Lettuce Wraps
- Use large lettuce leaves, like romaine or butter lettuce, to wrap the salad. This makes for a fun, hand-held meal that’s perfect for lunch or casual gatherings.
With Extra Dressing
- Drizzle additional peanut dressing over the top just before serving. This enhances the flavor and ensures every bite is rich and satisfying.
As a Side Dish
- Pair this salad with grilled meats or tofu for a balanced meal. The crunchy texture complements savory proteins perfectly.
On a Bed of Rice
- Serve over a bed of fluffy rice or quinoa to create a hearty dish. This adds another layer of texture and makes it even more filling.
Garnished with Fresh Herbs
- Top with additional cilantro or scallions right before serving. This adds freshness and color, making your presentation pop.
How to Perfect Asian Edamame Peanut Crunch Salad
To ensure your Asian Edamame Peanut Crunch Salad reaches its full potential, consider these helpful tips.
- Use Fresh Ingredients: Fresh vegetables will enhance the flavor and crunchiness of your salad.
- Adjust Spice Level: Feel free to modify the amount of sriracha in the dressing according to your spice preference.
- Make Ahead: Prepare the salad components ahead of time for an easy meal prep option throughout the week.
- Chill Before Serving: Letting the salad chill in the refrigerator for about 30 minutes allows flavors to meld beautifully.
- Experiment with Toppings: Add other toppings like sesame seeds or avocado for variety and extra nutrition.
- Store Properly: Keep leftovers in an airtight container in the fridge to maintain freshness for up to three days.
Best Side Dishes for Asian Edamame Peanut Crunch Salad
Pairing side dishes with your Asian Edamame Peanut Crunch Salad can enhance your meal experience. Here are some great options:
- Grilled Chicken Skewers: Marinated chicken skewers provide protein that complements the flavors of the salad well.
- Miso Soup: A warm bowl of miso soup pairs nicely, offering umami flavors that balance out the freshness of the salad.
- Spring Rolls: Fresh vegetable spring rolls add an additional crunch and make for a delightful starter.
- Rice Paper Dumplings: These light dumplings filled with veggies are perfect as they harmonize well with Asian flavors.
- Vegetable Stir-Fry: A quick stir-fried mix of seasonal veggies can add warmth and heartiness to your meal.
- Coconut Rice: The sweetness from coconut rice provides a lovely contrast to the savory elements of the salad.
Common Mistakes to Avoid
When making the Asian Edamame Peanut Crunch Salad, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.
- Skipping Ingredient Prep: Chopping veggies and cooking quinoa should not be rushed. Take your time to prepare each ingredient for optimal flavor and texture.
- Neglecting Dressing Balance: If your dressing is not well-balanced, it can overpower the salad. Always taste and adjust seasoning before mixing.
- Overcooking Edamame: Ensure you don’t overcook edamame; they should be tender but still crunchy. Follow recommended cooking times closely.
- Using Unsalted Peanut Butter: For a richer flavor, opt for natural creamy peanut butter that is unsalted. This lets other ingredients shine without being overly salty.
- Not Cooling Ingredients Properly: Allowing cooked quinoa and edamame to cool helps maintain the crispness of the salad. Don’t skip this step!
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container in the fridge.
- The salad can be kept for up to 3 days.
- It’s best to keep the dressing separate until serving.
Freezing Instructions
- This salad is not recommended for freezing due to the fresh vegetables.
- If you must freeze, consider only freezing quinoa and edamame.
Reheating Instructions
- Oven: Preheat to 350°F (175°C). Spread on a baking sheet and heat for about 10 minutes.
- Microwave: Place in a microwave-safe bowl, cover, and heat in short intervals until warm.
- Stovetop: In a skillet, add a splash of water or vegetable broth. Heat on low while stirring until warmed through.
Frequently Asked Questions
What makes Asian Edamame Peanut Crunch Salad unique?
The combination of crunchy vegetables with a rich peanut dressing creates a delightful texture and flavor profile that stands out.
Can I use different nuts in this salad?
Yes! While roasted cashews add a buttery taste, feel free to substitute with peanuts or almonds based on your preference.
Is this salad suitable for meal prep?
Absolutely! The Asian Edamame Peanut Crunch Salad is perfect for meal prep as it stays fresh and delicious throughout the week.
How can I customize this salad?
Add other vegetables like bell peppers or cucumbers for extra crunch. You can also adjust the spice level by adding more or less sriracha.
What is the best way to serve this salad?
Serve chilled or at room temperature as a refreshing side dish or light main course.
Final Thoughts
The Asian Edamame Peanut Crunch Salad is not only delicious but also versatile. Its crunchy texture combined with a flavorful peanut dressing makes it perfect for any meal prep. Feel free to customize with your favorite veggies or nuts, ensuring every bite is tailored to your taste!
Asian Edamame Peanut Crunch Salad
- Total Time: 30 minutes
- Yield: Serves about 4 people 1x
Description
Asian Edamame Peanut Crunch Salad is a vibrant and nutritious dish that combines crunchy vegetables, protein-packed edamame, and a creamy peanut dressing, making it perfect for meal prep or gatherings. This salad is not only delicious but also naturally vegan and gluten-free, offering a quick solution for busy weeknights. With its colorful ingredients and satisfying flavors, this salad is sure to be a hit among family and friends. Enjoy it as a stand-alone meal or as a delightful side dish to elevate your dining experience.
Ingredients
- ½ cup uncooked quinoa
- 1 lb frozen edamame (shelled)
- 1 ½ cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large carrots
- ¼ cup chopped scallions
- ½ cup chopped cilantro
- 1 cup roasted cashews (or peanuts)
- Dressing: 3 tbsp natural creamy peanut butter
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 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 (optional)
- 3 tbsp water
Instructions
- Cook quinoa according to package instructions; set aside to cool.
- Steam or microwave edamame until tender; let cool.
- Shred red cabbage, chop kale, scallions, carrots, and cilantro.
- In a bowl, mix dressing ingredients until smooth.
- Combine cooled quinoa and edamame with vegetables in a large bowl.
- Pour dressing over the salad; toss gently to combine.
- Top with cashews before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
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