Edamame Peanut Crunch Salad

Imagine biting into a crispy, crunchy salad bursting with fresh vegetables and protein-packed edamame, all coated in a creamy, slightly spicy peanut dressing that hits all the right notes. This Edamame Peanut Crunch Salad is a vibrant symphony of textures and flavors that will wake up your taste buds and nourish your body. The perfect balance of wholesome ingredients makes this dish ideal for meal prep, light dinners, or impressive side dishes for gatherings. You’ll learn how to create a restaurant-quality Asian-inspired salad that’s both satisfying and nutritious, with pro tips to ensure perfect results every time.

Why You’ll Love This Recipe

This Edamame Peanut Crunch Salad stands out as a nutritional powerhouse that doesn’t sacrifice flavor. The contrast between the tender edamame, chewy quinoa, and crunchy cashews creates an irresistible texture experience in every bite. The vibrant colors from purple cabbage, bright green edamame, and orange carrots make this dish as beautiful as it is delicious.

What makes this edamame crunch salad special is its versatility. It works perfectly as a make-ahead lunch option that actually improves as it sits, allowing the flavors to meld together. The protein-rich combination of quinoa and edamame makes this substantial enough to serve as a complete meal.

The homemade peanut dressing ties everything together with its creamy texture and complex flavor profile—nutty, slightly sweet, tangy, and with just enough heat to keep things interesting. Unlike many pre-made dressings, this one contains no artificial ingredients and can be customized to your heat preference.

Best of all, this recipe is approachable even for novice cooks, requiring simple techniques and offering big rewards in both flavor and nutrition.

Ingredients List for the Edamame Peanut Crunch Salad

This ingredient lineup creates the perfect balance of protein, crunch, and Asian-inspired flavors that make this salad so crave-worthy. The combination of edamame and quinoa provides a complete protein source, while the fresh vegetables add vibrant color and essential nutrients.

• 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

For the dressing:

• 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

Pro Tips

Master the Quinoa: For perfect quinoa that’s fluffy and not mushy, make sure to rinse it thoroughly before cooking to remove the bitter saponins. Use a 1:2 ratio of quinoa to water and avoid stirring during cooking. Once done, fluff with a fork and let it cool completely before adding to your salad to prevent it from becoming gummy when mixed with the dressing.

Prep Strategy: This Edamame Peanut Crunch Salad is all about the textures, so how you cut your vegetables matters. Use a mandoline for ultra-thin, consistent cabbage shreds. For the kale, remove the tough stems and chop it extra fine—this helps it absorb the dressing and softens its texture. Grate the carrots on the large holes of a box grater for the perfect size that integrates well with other ingredients.

Dressing Perfection: The peanut dressing is the heart of this dish. Use natural peanut butter without added sugars for the most authentic flavor. If your peanut butter is refrigerated and firm, microwave it for 15 seconds before mixing to ensure a smooth dressing. Adjust the consistency with water gradually—it should be pourable but still thick enough to coat the ingredients.

Instructions

Step 1: Rinse the quinoa and add to a pot with 1 cup of water. Cook according to these instructions.

Step 2: 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.

Step 3: 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.

Step 4: When the edamame and quinoa are done, let cool for about 10 minutes.

Step 5: 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.

Step 6: Add the quinoa, edamame and all veggies to a large mixing bowl.

Step 7: Pour the dressing on top and mix until well combined.

Step 8: Top with chopped roasted cashews and a sprinkle of red pepper flakes.

Variations

Thai-Inspired Version: Transform this Edamame Peanut Crunch Salad into a Thai-inspired dish by adding 1/4 cup of chopped fresh mint, substituting lime juice for half of the rice vinegar, and incorporating 1 tablespoon of fish sauce into the dressing (omit for vegetarian/vegan). Add thinly sliced red bell pepper and crushed peanuts instead of cashews for authentic Thai flavors.

Protein-Packed Option: Turn this salad into a complete protein-packed meal by adding 2 cups of shredded rotisserie chicken or baked tofu cubes. The existing peanut dressing works beautifully with either addition, creating a satisfying main course that’s perfect for dinner or hearty lunches.

Mediterranean Twist: For an unexpected but delicious variation, swap the peanut dressing for a lemon-tahini version (3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 clove minced garlic, salt, and pepper). Replace cashews with toasted pine nuts, and add chopped cucumber and halved cherry tomatoes for a Mediterranean-inspired edamame crunch bowl.

Storage and Serving

This Edamame Peanut Crunch Salad actually improves with time as the flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days. If you’re meal prepping, you can keep the dressing separate and add it just before eating to maintain maximum crunch. For the freshest experience, reserve the cashews and optional wonton strips to add just before serving.

For a stunning presentation, serve this colorful salad in a large shallow bowl and garnish with extra cilantro leaves, lime wedges, and a sprinkle of sesame seeds. This makes an impressive addition to any potluck or dinner party.

This salad pairs beautifully with grilled salmon or shrimp for a complete meal. For a delightful summer dinner, serve alongside vegetable potstickers or spring rolls. The peanut dressing from the salad doubles as an excellent dipping sauce for these accompaniments.

FAQs

Can I make this edamame salad ahead of time?
Yes! This Edamame Peanut Crunch Salad is excellent for meal prep and actually tastes better after the flavors have had time to meld. Store it in the refrigerator for up to 4 days, but add the cashews and optional wonton strips just before serving to maintain their crunch.

Is this salad gluten-free?
The salad can be made gluten-free by using tamari instead of soy sauce and omitting the wonton strips. Always check your specific ingredients to ensure they’re certified gluten-free if you have celiac disease or severe sensitivity.

Can I use fresh edamame instead of frozen?
Absolutely. If you can find fresh edamame, shell them and blanch in boiling water for 3-5 minutes until tender but still bright green. Drain and cool before adding to the salad.

How can I make this salad more filling?
To make this Edamame Peanut Crunch Salad more substantial, double the quinoa, add cubed baked tofu or grilled chicken, or include additional protein sources like chickpeas.

Can I substitute the peanut butter if I have allergies?
Yes, for those with peanut allergies, substitute the peanut butter with sunflower seed butter or almond butter. The flavor profile will change slightly, but both alternatives work well with the Asian-inspired flavors in this recipe.

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