Name: Edamame Peanut Crunch Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: ½ cup uncooked quinoa; 1 cup chopped roasted cashews (or use peanuts); 2 cups finely chopped kale; 1 ½ cups shredded red cabbage; 1 pound shelled edamame (16 oz, frozen); 2 large carrots, grated; ¼ cup chopped scallions; ½ cup chopped fresh cilantro; Optional: crispy wonton strips; 2 tablespoons rice vinegar; 2 tablespoons low-sodium soy sauce or tamari; 3 tablespoons creamy natural peanut butter; 1 tablespoon toasted sesame oil; 2 cloves garlic, minced; 2 teaspoons sriracha (optional, for heat); 1 teaspoon freshly grated ginger; 2 tablespoons honey (or maple syrup for vegan); 2–4 tablespoons water, to thin

If you’re searching for a recipe that’s both healthy and packed with flavor, look no further than the Edamame Peanut Crunch Salad. This vibrant salad is a delightful blend of textures and tastes, featuring a range of colorful vegetables combined with protein-rich ingredients. The heart of this dish is a crispy and colorful combination of quinoa, edamame, kale, cabbage, and carrots, all harmonized by a beautifully balanced peanut dressing. Not only is it incredibly easy to prepare, but it’s also an ideal choice for a nutritious meal that won’t leave you feeling guilty. Whether you’re planning your weekly meal prep or looking for a quick dish to impress guests, this salad is bound to become a staple in your culinary repertoire.

What truly sets this salad apart is its versatility and the ability to satisfy multiple dietary preferences. Thanks to the inclusion of plant-based protein sources like edamame and quinoa, the dish caters to both vegetarians and those following a plant-based lifestyle. The homemade peanut dressing, which can be adjusted to suit your spice preference, adds a delightful Asian flair, bringing out the subtle notes of ginger and garlic. With its vibrant hues and enticing aromas, this salad promises not just a meal but an explosion of flavors with every bite.

Why You’ll Love This Edamame Peanut Crunch Salad

Nutritional Powerhouse: Packed with protein from edamame and quinoa, it’s perfect for those looking to boost their protein intake.
Flavor Explosion: The peanut dressing offers a delightful mix of sweet and savory, with an optional kick of sriracha spice.
Quick and Easy: Comes together in no time, making it ideal for busy weeknight meals or quick meal prep.
Diet-Friendly: Naturally gluten-free and easily adaptable for vegan diets. Just swap honey for maple syrup!
Texture Heaven: The combination of crunchy vegetables and smooth dressing ensures a satisfying texture in every bite.

Preparation Phase & Tools to Use

Preparing your workspace ahead of time can make cooking this risk-free dish straightforward and enjoyable. Start by organizing your kitchen to ensure smooth preparation: gather all ingredients and tools. You will need a medium saucepan to cook the quinoa, a steamer or a microwave-safe bowl for the edamame, and a large mixing bowl where you’ll combine all your elements. For the dressing, a small whisk or a fork will do the trick to blend the ingredients into a smooth mix. A sharp knife is essential for chopping the vegetables, and don’t forget a quality grater for the carrots and ginger.

For an organized kitchen experience, try setting up a ‘mise en place’ – this French culinary phrase means ‘everything in its place,’ prompting you to lay out all prepared ingredients before starting to cook. Doing so will save time and effort when assembling the salad. Utilizing good quality kitchen tools not only speeds up preparation but enhances the kitchen experience, giving you greater confidence in the kitchen.

Ingredients

½ cup uncooked quinoa
1 cup chopped roasted cashews (or use peanuts)
2 cups finely chopped kale
1 ½ cups shredded red cabbage
1 pound shelled edamame (16 oz, frozen)
2 large carrots, grated
¼ cup chopped scallions
½ cup chopped fresh cilantro
Optional: crispy wonton strips
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce or tamari
3 tablespoons creamy natural peanut butter
1 tablespoon toasted sesame oil
2 cloves garlic, minced
2 teaspoons sriracha (optional, for heat)
1 teaspoon freshly grated ginger
2 tablespoons honey (or maple syrup for vegan)
2–4 tablespoons water, to thin

Instructions

Step 1: Cook and Cool Quinoa

Begin by rinsing the quinoa thoroughly under cold water to get rid of any bitterness. Then, in a medium saucepan, combine the quinoa with 1 cup of water. Bring it to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes. Once all the water is absorbed, take the pot off the stove and allow it to cool for about 10 minutes. Fluff it with a fork to keep it light and airy.

Step 2: Prepare the Edamame

While the quinoa cools, steam your edamame. You can do this in a microwave-safe bowl with a splash of water, covered with a microwave-safe lid, on high for 3–5 minutes; alternatively, use a steamer basket over boiling water for about 5 minutes. Once tender, allow the edamame to cool slightly before mixing.

Step 3: Prep the Veggies

As the quinoa and edamame cool, prepare your vegetables. Shred the cabbage finely, chop the kale into small bite-sized pieces, and grate the carrots. Slice the scallions into thin rounds and chop the fresh cilantro leaves roughly. Set these colorful veggies aside.

Step 4: Make the Peanut Dressing

In a small bowl or jar, combine the rice vinegar, soy sauce, peanut butter, toasted sesame oil, minced garlic, sriracha (if using), grated ginger, and honey or maple syrup. Whisk these ingredients together until they form a smooth, creamy mixture. Adjust the thickness by adding water little by little until you achieve your desired consistency.

Step 5: Combine and Coat

In a large mixing bowl, combine the cooled quinoa, tender edamame, and the prepared vegetables. Pour the peanut dressing over the salad mixture. Toss everything gently with either salad tongs or clean hands until all ingredients are well-coated and distributed evenly.

Step 6: Serve and Garnish

Finally, sprinkle the chopped roasted cashews or peanuts over the salad for added crunch. You can also add crispy wonton strips for an irresistible texture contrast. Serve immediately and enjoy your wholesome creation!

Variations

Protein: Switch it up with grilled tofu, tempeh, or chicken for an alternative protein source.
Vegetables: Add bell peppers, cherry tomatoes, or avocado for extra flavor and nutrition.
Spices: Enhance heat with chili flakes or adjust sweetness with more honey or maple syrup.

Cooking Notes

Rinse quinoa well to remove saponins that can cause a bitter taste.
Toasted nuts add extra flavor; lightly toast them in a pan before chopping for salad.
Allow quinoa and edamame to cool to prevent wilting the greens and maintaining texture.
Do not overcrowd the kale; slice it finely to ensure even distribution of dressing.

Serving Suggestions

Enjoy as a standalone meal for lunch or a light dinner.
Pair with grilled fish or chicken for a more robust meal.

Tips

For easy peeling, freeze ginger and grate directly from frozen route.
Meal prep friendly: Refrigerate dressing separately to keep salad fresh longer.

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Nutritional Information

Calories: Approximately 320 per serving
Protein: 15g
Sodium: 400mg

FAQs

Can I make the dressing ahead of time?

Yes, you can prepare the dressing a day in advance and store it in an airtight container in the refrigerator. Just whisk it again before using.

Is there a substitute for quinoa?

Couscous or farro can be used as a substitute if quinoa is unavailable.

How spicy is the dressing?

The level of spice is adjustable. You can increase or decrease the sriracha to suit your preference.

Can this salad be frozen?

It’s best enjoyed fresh, as freezing can compromise the texture and taste of the vegetables.

Conclusion

The Edamame Peanut Crunch Salad is an ultimate blend of taste, colors, and nutrients, bound to impress both taste buds and guests alike. Its simplicity in preparation and versatility in ingredients make it a go-to recipe whatever your dietary needs or meal purpose. This dish encourages experimentation, whether you’re adding new vegetables or opting for the spicy twist of more sriracha. Feel free to adapt and share your favorite versions in the comments! Enjoy exploring this vibrant salad that promises not just nourishment but a delightful culinary experience.