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Edamame Crunch Salad with Peanut Dressing Recipe

Edamame Crunch Salad with Peanut Dressing Recipe
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★★★★★

4.8 from 9 reviews

A vibrant and crunchy Edamame Crunch Salad featuring protein-packed quinoa and edamame, fresh veggies, and a creamy, tangy peanut dressing. This salad combines textures and flavors beautifully, making it a perfect nutritious lunch or light dinner option with an Asian-inspired twist.

Ingredients

Scale

Grains and Vegetables

  • ½ cup dry quinoa, rinsed
  • 1 pound frozen shelled edamame (about 2 ½ cups)
  • 2 cups shredded red cabbage (¼ large cabbage)
  • 2 cups chopped baby spinach
  • 1 cup shredded carrots
  • 1 sliced jalapeño (optional)

Dressing

  • 1/3 cup peanut butter
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon maple syrup
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon grated ginger
  • ½ teaspoon cayenne pepper (optional)
  • 1–2 tablespoons water (to thin dressing as needed)

Additional Toppings and Garnishes

  • 1 tablespoon grapeseed oil (or cooking oil of choice)
  • 1 cup roasted peanuts, shelled
  • Fresh basil leaves
  • Fresh cilantro leaves
  • Green onions, chopped
  • Lime wedges

Instructions

  1. Cook Quinoa: Pour the rinsed quinoa and 1 cup of water into a pot with a lid. Bring to a boil, then reduce the heat to low and simmer for 15 minutes until the liquid is absorbed and quinoa is tender. Remove from heat and keep covered until ready to assemble.
  2. Cook Edamame: Heat grapeseed oil in a 12-inch skillet over medium-high heat. Add the frozen shelled edamame and cook, stirring occasionally, for 7 minutes until warmed through. Turn off heat.
  3. Prepare Dressing: In a bowl, whisk together peanut butter, rice vinegar, soy sauce, maple syrup, minced garlic, grated ginger, and cayenne pepper if using. Slowly add water, 1 tablespoon at a time, to reach a pourable but creamy consistency.
  4. Assemble Salad: In a large mixing bowl, combine the cooked quinoa, cooked edamame, shredded cabbage, chopped spinach, shredded carrots, roasted peanuts, and sliced jalapeño if using. Toss until well mixed.
  5. Toss with Dressing: Pour the peanut dressing over the salad and toss thoroughly until all ingredients are evenly coated.
  6. Garnish and Serve: Transfer the salad to a serving dish. Garnish with additional roasted peanuts, fresh basil, cilantro, green onions, and lime wedges for squeezing on top.

Notes

  • Rinse quinoa thoroughly before cooking to remove bitterness.
  • For gluten-free option, use tamari instead of soy sauce.
  • Adjust cayenne pepper or jalapeño quantity to control spiciness.
  • The dressing thickness can be adjusted with water for desired consistency.
  • Salad can be served warm or chilled depending on preference.

Nutrition

Keywords: Edamame salad, quinoa salad, peanut dressing, healthy salad, vegetarian salad, Asian salad, crunchy salad, plant-based protein

Find it online: https://lucabites.com/edamame-crunch-salad-with-peanut-dressing-recipe/