Edamame Peanut Crunch Salad
A vibrant, crunchy, and high-protein vegan salad featuring edamame, quinoa, and a creamy ginger peanut dressing.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop/Microwave
- Cuisine: Asian-Inspired
- Diet: Vegan/Vegetarian
Ingredients
Scale
1/2 cup uncooked quinoa
1 pound frozen shelled edamame
1 1/2 cups shredded red cabbage
2 cups finely chopped kale
2 large carrots, grated
1/4 cup chopped scallions
1/2 cup chopped cilantro
1 cup chopped roasted cashews
Optional: crispy wonton strips
3 tablespoons natural creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons honey or maple syrup
1 tablespoon toasted sesame oil
2 tablespoons low sodium soy sauce
1 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons sriracha
2–4 tablespoons water
Instructions
- Cook quinoa in 1 cup of water until liquid is absorbed, then fluff and cool.
- Microwave or steam edamame until tender, then cool for 10 minutes.
- Shred cabbage, chop kale, grate carrots, and chop scallions and cilantro.
- Whisk together peanut butter, vinegar, honey, sesame oil, soy sauce, ginger, garlic, and sriracha in a bowl. Thin with water as needed.
- Combine quinoa, edamame, and vegetables in a large bowl.
- Pour dressing over the salad and toss to coat.
- Garnish with roasted cashews and optional wonton strips before serving.
Notes
- For a vegan version, use maple syrup instead of honey.
- Store dressing separately if prepping for multiple days.
Nutrition
- Serving Size: 1 bowl
- Calories: 366 kcal
- Sugar: 9.1 g
- Sodium: 420 mg
- Fat: 19.4 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7.7 g
- Protein: 17.3 g
- Cholesterol: 0 mg
Find it online: https://cleanvegankitchen.com/edamame-peanut-crunch-salad/