Asian Edamame Peanut Crunch Salad
Asian Edamame Peanut Crunch Salad is a vibrant and nutritious meal that perfectly balances crunch and flavor. Packed with protein-rich edamame, quinoa, and a medley of fresh vegetables, this salad is drizzled with a creamy peanut dressing that adds a delightful richness. Whether you’re looking for a quick lunch or an impressive side dish for gatherings, this versatile salad comes together in just 30 minutes. Naturally vegan and gluten-free, it’s not only healthy but also customizable to fit your taste preferences. Enjoy the satisfying crunch while achieving your health goals!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 pound 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)
- Dressing: peanut butter, rice vinegar, honey (or maple syrup), sesame oil, soy sauce, ginger, garlic, sriracha
Instructions
- Rinse quinoa under cold water. Cook in a pot with 1 cup water; bring to boil, reduce heat, cover, and simmer until fluffy.
- Microwave frozen edamame with 1/2 cup water for 5–7 minutes until heated through.
- Chop the red cabbage, kale, carrots, scallions, and cilantro.
- In a large bowl, combine cooked quinoa, edamame, cabbage, kale, carrots, scallions, and cilantro.
- In a separate bowl or shaker bottle, mix all dressing ingredients until smooth.
- Pour dressing over the salad mixture and toss gently to coat.
- Top with roasted cashews before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 9g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://firstfoodie.com/asian-edamame-peanut-crunch-salad/