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Asian Edamame Peanut Crunch Salad

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.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Claire Cary

Ingredients
 

Salad:

  • 1/2 cup uncooked quinoa
  • 1 pound 16 ounces 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 (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.

Nutrition

Serving: 1cup | Calories: 366kcal | Carbohydrates: 34g | Protein: 17.3g | Fat: 19.4g | Fiber: 7.7g | Sugar: 9.1g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: asian crunch salad, asian salad, edamame salad