Crunchy Asian Edamame Quinoa Salad with Peanut Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
