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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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