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
Scale
- 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