Description
If you’re searching for a recipe that’s both healthy and packed with flavor, look no further than the Edamame Peanut Crunch Salad.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
Refrigerate dressing separately to keep salad fresh longer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: 400 mg
- Protein: 15 g