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Crunchy Asian Edamame Salad with Peanut Dressing

Crunchy Asian Edamame Salad with Peanut Dressing Bliss

This Crunchy Asian Edamame Salad with Peanut Dressing is a refreshing and protein-packed meal option for warm days.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa Rinse thoroughly to remove bitterness.
  • 1 cup shelled edamame Fresh or frozen options work well.
  • 1 cup red cabbage Slice thinly with a mandoline.
  • 1 medium carrot Grate finely for better incorporation.
  • 2 scallions Chop finely or substitute with chives.
  • 2 cups kale Massage with dressing for better texture.
  • 1/2 cup roasted cashews Peanuts may be substituted.
For the Dressing
  • 1/3 cup peanut butter Almond or sunflower butter can be used.
  • 2 tablespoons rice vinegar Lemon juice can substitute.
  • 1 tablespoon honey or maple syrup Use maple syrup for vegan option.
  • 1 tablespoon sesame oil Olive oil can be used as a substitute.
  • 2 tablespoons soy sauce Tamari for gluten-free option.
  • 1 clove garlic Minced for depth of flavor.
  • 1 teaspoon ginger Minced; powder can be used.
  • dash sriracha Adjust to taste for spiciness.

Equipment

  • Medium saucepan
  • microwave-safe bowl
  • Mixing Bowl
  • whisk
  • Mandoline

Method
 

Step-by-Step Instructions
  1. Rinse quinoa under cold water until clear. In a saucepan, combine with 2 cups of water, bring to a boil, then simmer for 15 minutes. Let cool.
  2. In a bowl, microwave shelled edamame with a splash of water for 5-7 minutes until tender. Drain excess water and cool.
  3. Chop red cabbage, grate carrot, chop scallions, and massage kale with olive oil. Set aside in a mixing bowl.
  4. Whisk together peanut butter, rice vinegar, honey or maple syrup, sesame oil, soy sauce, minced garlic, and ginger in a bowl.
  5. Mix cooled quinoa, edamame, and chopped veggies in a large bowl. Drizzle with dressing and toss well to combine.
  6. Top with chopped roasted cashews. Add fresh herbs if desired. Serve immediately or chill for 30 minutes.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 300mgPotassium: 400mgFiber: 7gSugar: 5gVitamin A: 400IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Allow quinoa and edamame to cool before mixing with veggies to maintain crunch. Adjust dressing for desired flavor strength.

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