Crunchy, savory and perfectly spiced, this simple Asian crunch edamame salad is the ultimate meal prep recipe. It’s naturally vegetarian, gluten free, easy to make and drizzled with a peanut dressing that is to die for.
I know this is called an edamame salad, but before you go and imagine a tasteless pile of soybeans, let me tell you about this recipe.
It starts with a base of, you guessed it… edamame! It’s then mixed up with a bunch of different raw veggies (kale, cabbage, carrots) and quinoa which will soon taste nothing like veggies usually taste like. Kind of like my broccoli salad.
They’ll be smothered in a creamy, tangy, subtly sweet peanut dressing that comes together in a matter of 30 seconds. Top it all off with crunchy roasted cashews, chopped cilantro and scallions for flavor, and a pinch of red pepper flakes for spice.
To really make it taste and feel like a dish from your favorite restaurant, add a handful of crispy wonton sticks on top!
How to make this recipe
Rinse the quinoa and add to a pot with 1 cup of water. Cook according to these instructions.
Meanwhile, add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes, or add to a steamer basket and steam on the stove. You don’t want to eat raw edamame straight from the bag, so we just need to cook it quickly before adding to the salad.
While those are cooking, prepare the other veggies. Shred the cabbage (I like to use a mandoline), finely chop the kale, grate the carrot and chop the scallions and cilantro.
When the edamame and quinoa are done, let cool for about 10 minutes.
Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired. Depending on the peanut butter and soy sauce you used, you may want a small pinch of salt.
Add the quinoa, edamame and all veggies to a large mixing bowl.
Pour the dressing on top of the salad and mix until well combined.
Top with chopped roasted cashews and a sprinkle of red pepper flakes.
FAQ’s
Can I use almond butter? If you have a peanut allergy, sub the peanut butter in the dressing for any other nut or seed butter of your choice. For this recipe, I’d recommend almond, cashew, or sunflower seed butter.
Does it keep? This salad gets better with time as the dressing has a chance to soften the veggies and infuse them with flavor. As prepared, it will keep in the fridge for about 5 days in an air tight container.
Can I use other vegetables? Feel free to throw in or take out any veggies from this recipe. Don’t like kale? Sub for spinach! Add some broccoli, cucumber or anything else you enjoy. This recipe is easily customizable depending on what you have on hand.
Pro tip: To make life easier, I recommend purchasing shelled edamame for this recipe. Shelled edamame has been removed from the shell so you won’t need to do that yourself.
Serving suggestions: Serve this salad with grilled chicken, teriyaki salmon, or my orange cauliflower for a vegetarian option.
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Asian Edamame Peanut Crunch Salad
by: claire cary
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
- Rinse the quinoa and add to a pot with 1 cup of water. Cook according to these instructions.
- Meanwhile, add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes, or add to a steamer basket and steam on the stove.
- While those are cooking, prepare the other veggies. Shred the cabbage (I like to use a mandoline), finely chop the kale, grate the carrot and chop the scallions and cilantro.
- When the edamame and quinoa are done, let cool for about 10 minutes.
- Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired.
- Add the quinoa, edamame and all veggies to a large mixing bowl.
- Pour the dressing on top and mix until well combined.
- Top with chopped roasted cashews and a sprinkle of red pepper flakes.
Mindy says
So, quick question. 1 lbs 16oz edamame… ? So.. 2 lbs? Am I reading that weird? Otherwise this is fabulous .
Claire Cary says
Hi Mindy, 16 ounces is 1 pound, not 2 🙂
User says
ha ha.. so i think the 16 oz. part should be in parenthesis? cuz yes, this reads 1 lb.. AND 16 oz. which would be 2 lbs. should read 1 lb. (16 oz.)
Claire Cary says
Yes, thanks for pointing that out!
Nana says
16 Oz equals 1 lb. so you only use 1 lb. of edamame.
Linda says
This is fabulous! I can munch on it all day! Bravo!
Kat T says
I made this with PB2 to reduce the fat and calorie content and it came out scrumptious!
Claire Cary says
Perfect! So glad it worked with that substitution!
Daniela says
I love edemames but sometimes I don’t know how to incorporate them in my dishes, this salad is the perfect way to do so. By the way, the dressing is delicious.
Thank you.
Claire Cary says
Perfect! So glad you enjoyed this recipe.