Crunchy Asian Edamame Quinoa Salad with Peanut Dressing Recipe

Introduction

This Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant, protein-packed dish bursting with fresh flavors and satisfying textures. It combines fluffy quinoa, bright veggies, and a luscious peanut dressing to create a perfect meal or side that’s both healthy and delicious.

Ingredients

• 1 cup quinoa, rinsed
• 1 ½ cups water
• 1 cup frozen shelled edamame
• 1 cup shredded red cabbage
• 1 cup finely chopped kale
• 1 cup grated carrots
• 3 scallions, chopped
• ½ cup fresh cilantro, roughly chopped
• ½ cup roasted cashews or peanuts, divided
• ½ cup crispy wonton strips (optional)
• ¼ cup natural creamy peanut butter (unsalted)
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon toasted sesame oil
• 2 tablespoons low sodium soy sauce or tamari
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• Sriracha to taste (optional)
• 2-4 tablespoons water (to thin dressing)

Instructions

1. Step 1: Rinse the quinoa under cold water until the water runs clear. In a saucepan, combine quinoa and 1 ½ cups water. Bring to a gentle boil, then reduce heat and simmer uncovered until water is absorbed, about 15 minutes. Fluff with a fork and let cool slightly.
2. Step 2: Place frozen shelled edamame in a microwave-safe bowl with a splash of water. Cover and microwave for 5-7 minutes until tender and bright green. Drain and let cool.
3. Step 3: While quinoa and edamame cool, shred the red cabbage, finely chop kale and scallions, grate the carrots, and roughly chop cilantro.
4. Step 4: In a bowl or jar, whisk together peanut butter, rice vinegar, honey or maple syrup, sesame oil, soy sauce or tamari, grated ginger, minced garlic, sriracha if using, and 2 tablespoons water. Add more water to reach a smooth, pourable consistency.
5. Step 5: Combine cooled quinoa, edamame, chopped veggies, and half the nuts in a large bowl. Pour dressing over and toss until everything is evenly coated. Top with remaining nuts and crispy wonton strips if desired.

Tips & Variations

• Use a mandoline slicer for ultra-thin cabbage and carrot shreds to enhance texture and presentation.
• Let the quinoa and edamame cool completely before mixing to keep the greens crisp.
• Swap chicken, shrimp, or tofu for extra protein.
• Use baby spinach or mixed greens instead of kale for a milder flavor.
• Make the dressing nut-free by substituting peanut butter with tahini and nuts with sunflower seeds.
• Add snap peas, bell peppers, or radishes for even more crunch.
• Adjust spice by increasing or omitting sriracha according to taste.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Flavors develop nicely, and the veggies remain crisp—just toss before serving. This salad is best fresh and not recommended for freezing. If prepping ahead, freeze only cooked quinoa and edamame separately, then add fresh veggies and dressing when ready to eat. Reheat is unnecessary; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Crunchy Asian Edamame Quinoa Salad gluten-free?

Absolutely! Use certified gluten-free quinoa and replace soy sauce with gluten-free tamari. All other ingredients are naturally gluten-free.

What’s the best way to meal prep this salad?

Prepare and store each component separately: cook and cool quinoa and edamame, chop veggies, and mix dressing. Combine just before serving to maintain maximum crunch.

Crunchy Asian Edamame Quinoa Salad with Peanut Dressing Recipe

Print Recipe

★★★★★

4.4 from 120 reviews

A vibrant and crunchy Asian-inspired salad featuring fluffy quinoa, protein-packed edamame, and colorful fresh vegetables, all tossed in a creamy, tangy, and mildly spicy peanut dressing. Perfect as a nutritious main dish or a flavorful side, this salad combines textures and flavors for a satisfying, wholesome meal.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 cup quinoa, rinsed
• 1 1/2 cups water (for cooking quinoa)
• 1 1/2 cups frozen shelled edamame
• 1 cup shredded red cabbage
• 1 cup finely chopped kale
• 1 cup grated carrots
• 3 scallions, finely chopped
• 1/2 cup fresh cilantro, roughly chopped
• 1/3 cup roasted cashews or peanuts, divided
• 1/2 cup crispy wonton strips (optional)

Peanut Dressing Ingredients

• 1/4 cup natural creamy peanut butter (unsalted)
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon toasted sesame oil
• 2 tablespoons low sodium soy sauce or tamari
• 1 teaspoon fresh grated ginger
• 1 clove garlic, minced
• 1 teaspoon sriracha (optional, adjust to taste)
• 2–4 tablespoons water (to thin dressing as needed)

Instructions

1. Cook the Quinoa: Rinse 1 cup quinoa under cold water until the water runs clear to remove bitterness. In a saucepan, combine rinsed quinoa with 1 1/2 cups water. Bring to a gentle boil, then reduce heat and simmer uncovered for about 15 minutes or until all water is absorbed. Remove from heat, fluff with a fork, and allow to cool slightly.
2. Prepare the Edamame: Place 1 1/2 cups frozen shelled edamame in a microwave-safe bowl with a splash of water. Cover and microwave for 5-7 minutes, or lightly steam on the stovetop until tender and bright green. Drain and allow to cool.
3. Chop and Shred the Veggies: While quinoa and edamame cool, shred 1 cup red cabbage using a mandoline or knife for thin slices. Finely chop 1 cup kale and 3 scallions. Grate 1 cup carrots, and roughly chop 1/2 cup fresh cilantro. Preparing all vegetables ahead makes assembly easier.
4. Whisk the Peanut Dressing: In a bowl or jar, combine 1/4 cup creamy peanut butter, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon toasted sesame oil, 2 tablespoons low sodium soy sauce or tamari, 1 teaspoon grated ginger, 1 minced garlic clove, and 1 teaspoon sriracha if using. Add 2 tablespoons water and whisk or shake vigorously until smooth. Adjust seasoning and thin consistency with additional water as needed.
5. Assemble and Toss: In a large serving bowl, combine cooled quinoa, edamame, chopped vegetables, and half of the roasted cashews or peanuts. Pour the peanut dressing over the salad and toss until everything is evenly coated and vibrant. Top with remaining nuts and optional crispy wonton strips for extra crunch.

Notes

• Use a mandoline slicer for even, thin slices of cabbage and carrots to enhance texture.
• Allow quinoa and edamame to cool before mixing with greens to maintain crispness and freshness.
• Thin the peanut dressing gradually with water for a perfect pourable consistency.
• This salad can be prepared a day ahead by prepping ingredients separately and combining just before serving to preserve crunch.
• For gluten-free version, use certified gluten-free quinoa and swap soy sauce with tamari.
• Customize spice level by adjusting amount of sriracha in dressing.
• Substitute nuts and nut butters (e.g., almond butter or sunflower seed butter) for allergy-friendly variations.

Keywords: edamame salad, Asian salad, quinoa salad, peanut dressing, healthy salad, gluten-free, protein packed, crunchy salad