Asian Edamame Peanut Crunch

This vibrant Asian edamame peanut crunch salad combines protein-packed quinoa and edamame with colorful vegetables and a creamy peanut dressing for a satisfying meal that keeps me energized all afternoon. The contrasting textures and bold flavors make this my go-to lunch option when I need something that's both nutritious and exciting.

I first created this recipe during a busy work week when I needed healthy lunches that wouldn't leave me hungry an hour later. The combination of protein and fiber keeps me satisfied, and the vibrant colors make it a lunch I actually look forward to eating.

Ingredients

• Quinoa: Provides a complete protein source and fluffy texture to carry all the flavors
• Frozen edamame: Offers convenient plant protein that requires minimal preparation
• Red cabbage: Adds gorgeous color and satisfying crunch that holds up well for days
• Kale: Delivers incredible nutrition and maintains its texture even when dressed
• Carrots: Contribute natural sweetness and another layer of crunch
• Scallions: Provide a mild onion flavor without overpowering the other ingredients
• Fresh cilantro: Brings brightness that balances the rich peanut dressing
• Roasted cashews: Add protein and a buttery crunch that elevates the entire salad
• Natural peanut butter: Creates the creamy base for our irresistible dressing
• Rice vinegar: Provides necessary acidity to balance the richness
• Honey: Adds just enough sweetness to round out the flavors
• Toasted sesame oil: Delivers authentic Asian flavor with just a small amount
• Soy sauce: Contributes essential umami depth and saltiness
• Fresh ginger and garlic: Form the aromatic foundation of the dressing
• Sriracha: Adds customizable heat that wakes up your taste buds

Step-by-Step Instructions

Prepare the quinoa:

Begin by thoroughly rinsing the quinoa under cold water using a fine mesh strainer to remove the bitter outer coating. Add the rinsed quinoa to a pot with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.

Cook the edamame:

For the quickest method, place frozen edamame in a microwave safe bowl with a half cup of water. Cover with a microwave safe plate and cook on high for 5 to 7 minutes until tender. Alternatively, steam on the stovetop using a steamer basket over boiling water for about 5 minutes. Drain and set aside to cool.

Prepare the vegetables:

While the quinoa and edamame cook, prepare your fresh vegetables. For the red cabbage, use a sharp knife or mandoline to create thin, consistent shreds. Wash the kale thoroughly, remove the tough stems, and chop the leaves very finely to ensure they are pleasant to eat raw. Peel and grate the carrots using the large holes of a box grater. Thinly slice the scallions, focusing on the light and mid green parts. Roughly chop the fresh cilantro, including both leaves and tender stems for maximum flavor.

Mix the dressing:

Combine all dressing ingredients except water in a jar with a tight fitting lid. Shake vigorously until well combined. Add water one tablespoon at a time, shaking between additions, until you reach your desired consistency. The dressing should be pourable but still thick enough to coat the back of a spoon. Taste and adjust seasonings, adding more sriracha for heat, honey for sweetness, or salt as needed.

Assemble the salad:

In a large mixing bowl, combine the cooled quinoa, edamame, and all prepared vegetables. Pour about three quarters of the dressing over the ingredients and toss thoroughly to combine. Add more dressing as needed until everything is lightly coated but not soggy.

Finish and serve:

Just before serving, sprinkle the chopped roasted cashews over the top of the salad. For additional texture, add optional crispy wonton strips. For the most vibrant presentation, reserve a small amount of each colorful ingredient to sprinkle on top.

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The toasted sesame oil is my secret weapon in this recipe. Just that one tablespoon transforms the dressing from good to absolutely craveable. I learned this trick from my neighbor who lived in Japan for several years and taught me that a little sesame oil goes a long way in creating authentic Asian flavors.

Make Ahead and Storage

This salad actually improves with time as the flavors meld together in the refrigerator. You can prepare it up to four days in advance and store in airtight containers for grab and go lunches. I recommend adding the cashews just before serving to maintain their crunch. The kale and cabbage stay crisp even when dressed, making this the perfect meal prep salad that won't get soggy by day two or three.

Customization Options

This recipe welcomes endless variations based on what you have available. Red bell peppers add sweetness and crunch, snow peas provide springtime freshness, and thinly sliced radishes contribute a peppery bite. For those avoiding peanuts, substitute almond or sunflower seed butter in the dressing. Quinoa can be replaced with brown rice, farro, or even cauliflower rice for a grain free option. The beauty of this salad is its flexibility while maintaining the perfect balance of protein, fiber, and satisfying textures.

Serving Suggestions

Enjoy this salad as a complete meal on its own or serve it as part of an Asian inspired feast alongside vegetable spring rolls or miso soup. For a heartier dinner option, top with grilled tofu, salmon, or chicken. I love to pack this salad in mason jars for picnics or beach days since it travels beautifully and doesn't require reheating. For a beautiful presentation when entertaining, serve in a large, shallow bowl with extra cashews, cilantro, and a drizzle of sriracha on top.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes! This salad is perfect for meal prep and actually tastes better after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 4 days. For maximum freshness, consider adding the cashews just before serving to maintain their crunch.

→ How can I make this salad nut-free?

To make this nut-free, replace the peanut butter in the dressing with sunflower seed butter or tahini. Instead of cashews or peanuts, top with roasted sunflower seeds or crispy wonton strips for crunch.

→ Can I substitute the quinoa with something else?

Absolutely! Brown rice, farro, or soba noodles would all work well as quinoa substitutes. For a lower-carb option, you could use cauliflower rice or simply increase the amount of vegetables.

→ What can I use instead of kale if I don't like it?

If kale isn't your favorite, you can substitute with spinach, mixed greens, or additional red cabbage. Napa cabbage or bok choy would also work well to maintain the Asian-inspired flavor profile.

→ Is this salad suitable for a main dish?

Yes! This salad contains complete proteins from both the edamame and quinoa, making it a satisfying main dish. It provides a balanced meal with carbohydrates, healthy fats, and protein. To make it even heartier, you could add baked tofu, tempeh, or your favorite protein.

→ How spicy is the dressing?

With 2 teaspoons of sriracha, the dressing has a moderate kick. You can easily adjust the spice level by reducing or omitting the sriracha altogether for a milder version, or increasing it if you prefer more heat.