Edamame Peanut Crunch Salad

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Edamame Peanut Crunch Salad is the ideal recipe for dinner preparation. It's naturally gluten-free, vegetarian by nature, simple to prepare, and topped with a killer peanut dressing. 

Before you assume a tasteless mound of soybeans when you hear the name "edamame salad," let me tell you a little bit about this particular recipe.

It begins with an edamame foundation, as you would have imagined. Then it is combined with a variety of raw vegetables (carrots, kale, and cabbage), which quickly lose their typical vegetable flavor. like my broccoli salad, sort of.

Add flavorful chopped cilantro and scallions, crunchy roasted cashews, and a dash of red pepper flakes, if desired, to finish it off.

Add a few crispy wonton sticks on top to truly make it taste and feel like a dish from your favorite restaurant! Next, try my vegan taco salad or peach & quinoa salad!

Edamame Peanut Crunch Salad Ingredients

SALAD:

½ cup uncooked quinoa

  • 1 pound frozen edamame (not in the shell) 16 ounce
  • 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

DRESSING:

  • 3 tbsp natural creamy peanut butter preferably unsalted
  • 2 tbsp rice vinegar
  • 2 tbsp honey maple syrup for vegan
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium soy sauce or tamari
  • 1 tsp grated fresh ginger
  • 2 clove garlic minced
  • 2 tsp sriracha can omit if you don’t like spice
  • 2-4 tbsp water to thin

Instructions

  1. After rinsing, add the quinoa to a pot along with a cup of water. Cook in accordance with these guidelines.
  2. Edamame should be added to a bowl with 1/2 cup of water and covered throughout this time. Add to a steamer basket and cook on the stovetop for five to seven minutes on high in the microwave.
  3. Prepare the other vegetables while those are cooking. Chop the kale finely, grate the carrot, shred the cabbage (I like to use a mandoline for this), and mince the scallions and cilantro.
  4. Allow the edamame and quinoa to cool for about 10 minutes once they are finished.
  5. In a dish, shaker bottle, or mason jar, combine all the ingredients for the dressing and whisk until combined. If necessary, taste and adjust the seasonings.
  6. In a sizable mixing bowl, combine the quinoa, edamame, and all the vegetables.
  7. Pour the dressing over the top, then blend thoroughly.
  8. Add some red pepper flakes and chopped, roasted cashews on top.

Notes

  • This salad improves over time as the dressing has a chance to soften and flavor the vegetables. In an airtight container, it will keep for approximately 5 days in the refrigerator.
  • I suggest buying shelled edamame for this dish to make life simpler. You won't have to remove the shell from the shelled edamame because it has already been done.

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