Zippy Asian Edamame Peanut Crunch Salad Recipe For Lunch

Dive into a vibrant world of flavor with this asian edamame peanut crunch salad that promises to tantalize your taste buds.

Crisp vegetables dance alongside tender edamame in a symphony of textures and tastes.

Nutty peanuts add a delightful crunch that brings the entire dish to life.

The zesty dressing weaves through each ingredient, creating a harmonious blend of sweet, tangy, and savory notes.

Fresh herbs scattered on top provide a burst of brightness that lifts the entire salad.

Packed with protein and nutrients, this colorful creation offers a delicious escape from ordinary lunch routines.

Get ready to fall in love with a salad that breaks all the rules and delivers pure culinary excitement.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 350 kcal

Servings: 7

Asian Edamame Peanut Crunch Salad Ingredient Overview

• Quinoa: Protein-packed grain that provides a hearty foundation with fluffy texture and nutty flavor, choose pre-rinsed variety for convenience.
• Edamame: Vibrant green soybeans offering plant-based protein and delightful pop, select frozen pods for maximum freshness.

• Red Cabbage: Crunchy and colorful cruciferous vegetable adding beautiful purple hue and robust nutrition.
• Kale: Nutrient-dense leafy green with robust texture, opt for tender young leaves for milder taste.
• Carrots: Sweet root vegetable bringing natural sweetness and bright orange color, choose firm and crisp specimens.
• Scallions: Mild onion-like herb providing gentle sharpness and fresh green accent.
• Cilantro: Herbaceous garnish with bold, citrusy flavor, select bright green leaves without wilting.

• Peanut Butter: Creamy base providing rich, nutty undertones and silky consistency.
• Rice Vinegar: Tangy liquid adding bright acidity and balanced flavor profile.
• Honey, Maple Syrup: Natural sweeteners creating depth and rounding out dressing's complexity.
• Toasted Sesame Oil: Intense, nutty essence delivering authentic Asian-inspired taste.
• Soy Sauce, Tamari: Umami-rich seasoning adding depth and saltiness.
• Fresh Ginger: Zesty root bringing warm, spicy undertone and aromatic quality.
• Garlic: Pungent bulb enhancing overall flavor complexity.
• Sriracha: Spicy chili sauce introducing gentle heat and vibrant red color.

• Roasted Cashews: Crunchy nut providing textural contrast and toasty richness.
• Red Pepper Flakes: Fiery sprinkle adding subtle heat and visual interest.
• Wonton Strips: Optional crispy element introducing additional crunch.

Salad-Making Tools for Edamame and Peanut Crunch Mix

• Pot: Essential for cooking quinoa with water.
• Microwave or Steamer: Needed to cook edamame quickly and evenly.
• Large Mixing Bowl: Perfect for combining quinoa, veggies, and mixing salad.
• Shaker Bottle or Mason Jar: Ideal for mixing and emulsifying dressing ingredients smoothly.
• Grater: Used for shredding carrots and ginger.
• Cutting Board: Necessary for chopping vegetables like cabbage, kale, scallions, and cilantro.
• Sharp Knife: Required for precise vegetable chopping.
• Measuring Cups: Helps measure water and ingredients accurately.
• Whisk: Great for blending dressing ingredients until smooth.

Steps to Toss an Asian Edamame Peanut Crunch Salad

• Quinoa Preparation

Boil quinoa in water until fluffy and let it cool completely.

• Veggie Chopping

Slice red cabbage into thin strips, roughly chop kale, grate carrots, and finely cut scallions and cilantro.

• Edamame Magic

Steam edamame until tender and allow to cool down.

• Dressing Creation

Blend peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, and sriracha into a silky smooth sauce.

• Salad Assembly

Toss cooled quinoa, edamame, and chopped vegetables in a large bowl, then drizzle with zesty dressing.

• Crunchy Topping

Sprinkle roasted cashews and red pepper flakes over the salad. Add crispy wonton strips for extra crunch if you like.

• Serving

Enjoy the salad immediately while all ingredients are fresh and vibrant.

Customization Tips for Your Crunchy Salad Base

• Mix in shredded rotisserie chicken or crispy tofu for extra protein and texture variations that elevate the salad's flavor profile.
• Replace quinoa with brown rice or farro for different grain options, or substitute edamame with roasted chickpeas to create unique protein alternatives.
• Prepare components separately and store in airtight containers for up to 3 days – combine just before serving to maintain maximum crispness and prevent soggy vegetables.
• Increase sriracha or add fresh jalapeño slices for spice lovers, or reduce heat by removing seeds and membranes for a milder version that suits all taste preferences.
• Sprinkle hemp seeds, add sliced almonds, or include nutritional yeast for extra nutrients and a delightful nutty undertone that complements the existing Asian-inspired dressing.

Serving Edamame Peanut Crunch Salad with Flair

• Picnic Paradise Platter: Spread this vibrant salad on a large wooden board for an eye-catching outdoor meal that showcases the colorful ingredients and invites sharing.
• Protein Power Bowl: Layer the salad in clear glass bowls, highlighting the beautiful layers of quinoa, vegetables, and crunchy toppings for a satisfying lunch that looks as good as it tastes.
• Wrap Wonder: Use large lettuce leaves or rice paper wraps to transform this salad into portable, handheld rolls perfect for lunch boxes or quick grab-and-go meals that pack maximum flavor.
• Chilled Starter Strategy: Serve the salad slightly cool as an elegant appetizer in small portions, garnished with extra cashews and a light drizzle of sesame oil to impress dinner guests with its fresh, zesty profile.

Tips to Store Asian Edamame Salad in the Fridge

• Batch Cooking Magic: Prepare this salad in large quantities for quick weekday lunches. The components stay crisp and fresh when stored separately, allowing you to assemble just before eating.
• Fridge-Friendly Strategy: Store dressed salad in an airtight container for up to 3 days. Keep dressing and toppings like cashews and wonton strips separate to maintain maximum crunch and prevent soggy textures.
• Smart Ingredient Prep: Chop vegetables and cook quinoa in advance during weekend meal prep. Refrigerate individual ingredients in sealed containers to streamline weeknight meal assembly.
• Temperature Tip: Serve chilled or at room temperature for optimal flavor. If refrigerated, let the salad sit for 10-15 minutes before serving to allow ingredients to come to a comfortable eating temperature and flavors to meld beautifully.

Vibrant Asian Edamame Peanut Crunch Salad

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4.8 from 18 reviews

• Total Time: 35 minutes
• Yield: 7 1x

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Description

Memorable fusion of flavors emerges in this Asian edamame peanut crunch salad with crisp vegetables and zesty dressing. Nutty peanuts and fresh ingredients create a refreshing meal that delights palates and satisfies hunger.

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Ingredients

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• 1 lb (454 g) frozen edamame (not in shell)
• ½ cup (90 g) uncooked quinoa
• 2 cups finely chopped kale
• 1 ½ cups shredded red cabbage
• 2 large carrots, grated
• 1 cup chopped roasted cashews
• ¼ cup chopped scallions
• ½ cup chopped cilantro
• Optional: crispy wonton strips
• 3 tbsps natural creamy peanut butter (preferably unsalted)
• 2 tbsps rice vinegar
• 2 tbsps honey (or maple syrup for vegan option)
• 1 tbsp toasted sesame oil
• 2 tbsps low sodium soy sauce or tamari
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 2 tsp sriracha (can omit if you don’t like spice)
• 2–4 tbsps water, to thin

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Instructions

1. Quinoa Preparation: Rinse quinoa and simmer in water following package instructions until fluffy. Spread on a plate to cool rapidly, ensuring light and airy texture.
2. Vegetable Transformation: Microwave edamame briefly until vibrant green. Slice red cabbage into delicate ribbons, chop kale into fine confetti, julienne carrots, and mince scallions and cilantro into aromatic snippets.
3. Flavor Fusion Dressing: Whisk peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, ginger, garlic, and sriracha in a bowl until silky smooth. Taste and adjust seasonings to create a harmonious blend.
4. Salad Assembly: Combine cooled quinoa, edamame, and prepared vegetables in a large mixing bowl. Pour dressing over the mixture, tossing thoroughly to ensure each ingredient is generously coated with vibrant flavors.
5. Textural Finale: Garnish the salad with roasted cashews and a sprinkle of red pepper flakes for added crunch. Optional crispy wonton strips can elevate the textural experience. Serve immediately to preserve freshness and maximize flavor complexity.

Notes

• Master Quinoa Cooling: Spread quinoa on a plate immediately after cooking to prevent clumping and ensure optimal texture for the salad.
• Precision Vegetable Prep: Cut vegetables uniformly to guarantee even flavor distribution and professional-looking presentation.
• Dressing Balance Technique: Taste and adjust dressing incrementally, allowing each ingredient to harmonize without overpowering the delicate salad components.
• Texture Enhancement Strategy: Add crunchy elements like cashews and wonton strips just before serving to maintain maximum crispness and prevent sogginess.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Boiling
• Cuisine: Asian

Nutrition

• Serving Size: 7
• Calories: 350
• Sugar: 6 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 7 g
• Protein: 12 g
• Cholesterol: 0 mg