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Edamame Peanut Crunch Salad

Edamame Peanut Crunch Salad
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A vibrant, crunchy, and refreshing high-protein vegan salad featuring edamame, quinoa, and a creamy peanut ginger dressing.

  • Author: Ethan Walker
  • 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 maple syrup or honey
1 tablespoon toasted sesame oil
2 tablespoons low sodium soy sauce or tamari
1 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons sriracha
2–4 tablespoons water

Instructions

  1. Cook quinoa in 1 cup water until absorbed, then let cool.
  2. Microwave edamame with 1/2 cup water for 5-7 minutes until tender; drain and cool.
  3. Prep veggies: Shred cabbage, chop kale, grate carrots, and slice scallions and cilantro.
  4. Whisk peanut butter, vinegar, sweetener, sesame oil, soy sauce, ginger, garlic, and sriracha. Thin with water.
  5. In a large bowl, combine cooled quinoa, edamame, and all prepared vegetables.
  6. Pour dressing over the salad and toss well.
  7. Top with chopped cashews and optional wonton strips before serving.

Notes

  • To keep it vegan, ensure you use maple syrup instead of honey.
  • For gluten-free, use tamari instead of soy sauce.
  • Store cashews separately to maintain crunch if meal prepping.

Nutrition

Find it online: https://prepmealkitchen.com/edamame-peanut-crunch-salad/