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+ servings
5 from 9 votes

Asian Edamame Peanut Crunch Salad

by: claire cary

Crunchy, savory, perfectly spicy, this simple Asian crunch edamame salad is the ultimate meal prep lunch recipe. It's naturally vegan, gluten free, easy to make and drizzled with a peanut dressing that is to die for.
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Prep: 10 mins
Cook: 20 mins
Total: 30 mins
6

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.

Notes

This salad gets better with time as the dressing has a change to soften the veggies and infuse them with flavor. It will keep in the fridge for about 5 days in an air tight container.
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: 1cup / Calories: 366kcal / Carbohydrates: 34g / Protein: 17.3g / Fat: 19.4g / Fiber: 7.7g / Sugar: 9.1g

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