Edamame Peanut Crunch Salad
Edamame Peanut Crunch Salad combines quinoa, shelled edamame, crisp cabbage, kale, carrots, cashews, and a creamy peanut ginger dressing. It is a practical high protein cold meal prep salad for work lunches, meatless meals, and make-ahead bowls.
Equipment
- Medium saucepan
- Large mixing bowl
- Small whisking bowl
- Whisk
- Cutting Board
- Chef's Knife
Ingredients
- 1/2 cup uncooked quinoa rinsed
- 1 pound frozen shelled edamame cooked or thawed and drained
- 1 1/2 cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large carrots shredded or julienned
- 1/4 cup chopped scallions
- 1/2 cup chopped cilantro
- 1 cup chopped roasted cashews or peanuts
- 3 tablespoons natural creamy peanut butter preferably unsalted
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup for vegan
- 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 optional
- 2 to 4 tablespoons water to thin
Instructions
- Rinse the quinoa, then cook it according to package directions until tender and fluffy.
- Cook or thaw the shelled edamame according to package directions, then drain well and let cool.
- Shred the cabbage, finely chop the kale, prepare the carrots, and chop the scallions and cilantro.
- Whisk peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, and sriracha in a bowl.
- Add water 1 tablespoon at a time until the dressing is creamy and pourable.
- Combine quinoa, edamame, cabbage, kale, carrots, scallions, cilantro, and cashews in a large bowl.
- Pour the dressing over the salad and toss until evenly coated, then serve or chill briefly.
Notes
Storage: Store the salad in airtight containers in the refrigerator for 3 to 4 days. Keep the dressing separate if you want the vegetables and cashews to stay crisp.
Freezing: Freezing is not recommended because cabbage, kale, herbs, and peanut dressing lose their best texture after thawing.
Meal Prep: Cook the quinoa ahead, cool the edamame, and portion the dressing in small containers for fast work lunches.
Expert Tips: Let the quinoa cool before mixing so the kale and cabbage stay fresh and the dressing does not loosen too much.
Variations: Use peanuts instead of cashews, maple syrup instead of honey, or add baked tofu for a heartier meatless bowl.
Texture Tips: Add cashews right before serving if you want the strongest crunch after the salad has been stored.