Name: Asian Edamame Peanut Crunch Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/2 cup uncooked quinoa; 1 pound frozen edamame (not in the shell); 1 1/2 cups shredded red cabbage; 2 cups finely chopped kale; 2 large carrots; 1/4 cup chopped scallions; 1/2 cup chopped cilantro; 1 cup chopped roasted cashews (or peanuts); 3 tablespoons natural creamy peanut butter (preferably unsalted); 2 tablespoons rice vinegar; 2 tablespoons honey (or maple syrup for vegan); 1 tablespoon toasted sesame oil; 2 tablespoons low sodium soy sauce or tamari; 1 teaspoon grated fresh ginger; 2 cloves garlic (minced); 2 teaspoons sriracha (optional); Water to thin

Description

Discover the vibrant and flavorful Asian Edamame Peanut Crunch Salad, a quick, nutritious meal that’s perfect for any occasion. This salad is packed with protein-rich edamame, crunchy vegetables like kale and carrots, and a creamy peanut dressing that brings everything together. It’s naturally vegan and gluten-free, making it an excellent choice for plant-based eaters or anyone looking to enjoy a healthy meal. Ideal for meal prep, this salad can be made ahead of time and stored in the fridge for easy lunches throughout the week. With its delightful combination of textures and flavors, this salad is sure to impress at potlucks or as a satisfying lunch at work.

Ingredients

Scale

1/2 cup uncooked quinoa
1 pound frozen edamame (not in the shell)
1 1/2 cups shredded red cabbage
2 cups finely chopped kale
2 large carrots
1/4 cup chopped scallions
1/2 cup chopped cilantro
1 cup chopped roasted cashews (or peanuts)
3 tablespoons natural creamy peanut butter (preferably unsalted)
2 tablespoons rice vinegar
2 tablespoons honey (or maple syrup for vegan)
1 tablespoon toasted sesame oil
2 tablespoons low sodium soy sauce or tamari
1 teaspoon grated fresh ginger
2 cloves garlic (minced)
2 teaspoons sriracha (optional)
Water to thin

Instructions

Rinse quinoa under cold water; cook in a pot with 1 cup water until fluffy.
Microwave frozen edamame with water covered for about 5-7 minutes until tender.
Chop all vegetables: shred cabbage, finely chop kale, grate carrots, and slice scallions and cilantro.
Let quinoa and edamame cool for about 10 minutes before combining with veggies.
In a jar, mix dressing ingredients until smooth; adjust flavors as needed.
Combine cooled quinoa, edamame, and veggies in a bowl; toss with dressing.
Serve topped with roasted cashews and optional red pepper flakes.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Asian

Nutrition

Serving Size: Approximately 1 cup (240g)
Calories: 380
Sugar: 8g
Sodium: 350mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 13g
Protein: 14g
Cholesterol: 0mg

Keywords: Customize with your favorite nuts or additional veggies based on availability. For extra crunch, consider adding crispy wonton strips just before serving. This salad can be stored in an airtight container in the fridge for up to three days.