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Asian Edamame Peanut Crunch Salad

Asian Edamame Peanut Crunch Salad
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Asian Edamame Peanut Crunch Salad is a vibrant and nutritious dish that combines crunchy vegetables with protein-packed edamame and quinoa, all brought together by a creamy peanut dressing. This salad is perfect for meal prep, providing a quick and satisfying lunch option that’s both vegan and gluten-free. Ideal for any occasion, whether you enjoy it as a main dish or as a colorful side at gatherings, this salad is customizable to suit your taste. With fresh ingredients and bold flavors, each bite delivers a delightful crunch, making it a favorite for healthy eating.

Ingredients

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  • 1/2 cup uncooked quinoa
  • 1 pound frozen edamame (shelled)
  • 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 (or peanuts)
  • 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 (or tamari)
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic (minced)
  • 2 teaspoons sriracha
  • 2–4 tablespoons water to thin

Instructions

  1. Rinse the quinoa under cold water and cook with 1 cup of water in a pot until tender.
  2. Cook edamame in a bowl with water in the microwave or steam on the stove.
  3. Chop and prepare all vegetables while quinoa and edamame cool.
  4. Make the dressing by blending all ingredients until smooth.
  5. Combine cooked quinoa, edamame, and vegetables in a large mixing bowl.
  6. Toss everything with the dressing until well mixed.
  7. Serve immediately or store in an airtight container for up to three days.

Nutrition

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