Meal Type » Gluten Free Appetizers and Sides » Edamame Peanut Crunch Salad

Edamame Peanut Crunch Salad

Name: Asian Edamame Peanut Crunch Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 cup uncooked quinoa; 1 pound frozen edamame (not in the shell) (16 ounce); 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 (can sub for peanuts); Optional: crispy wonton strips; 3 tablespoons natural creamy peanut butter (preferably unsalted); 2 tablespoons rice vinegar; 2 tablespoons honey (maple syrup for vegan); 1 tablespoon toasted sesame oil; 2 tablespoons low sodium soy sauce or tamari; 1 teaspoon grated fresh ginger; 2 clove garlic (minced); 2 teaspoons sriracha (can omit if you don't like spice); 2-4 tablespoons water to thin

Claire Cary

4.99 from 94 votes

August 3, 2021

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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.

asian edamame crunch salad in a bowl with sesame seeds

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.

Everything will 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 if you like it spicy.

To really make it taste and feel like a dish from your favorite restaurant, add a handful of crispy wonton sticks on top! Be sure to try my peach & quinoa salad, chicken crunch salad or vegan taco salad next!

How to make an edamame salad

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.

Like other soybeans, 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.

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ingredients for the recipe in a bowl with a drizzle of peanut sauce

The best asian dressing for salad

I love a good carrot ginger dressing on an Asian salad but this recipe has a creamy peanut butter dressing. It works really well since we have a base of tough and crunchy veggies like kale and cabbage, plus quinoa to soak it all up.

Make it a meal!

This edamame salad is so loaded with protein from the edamame and quinoa, healthy fats from the dressing and fiber from all the veggies so it is definitely a meal all on its own!

However, if you want to bulk it up, serve this salad with grilled chicken, teriyaki salmon, or my orange cauliflower, sesame tofu or teriyaki tofu for a vegetarian option.

I also like to add a few hard boiled eggs on the side for a bit more protein. This salad pairs well with so many things, so you really can’t go wrong!

Up close image of the salad with two spoons on the side.

How to store

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.

Variations

Peanut 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.

Other veggies. Feel free to throw in or take out any veggies from this recipe. Don’t like kale? Sub for spinach or arugula! 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.

Can’t get enough salads? Try these next!

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