Edamame Peanut Crunch Salad
A refreshing and protein-packed salad with edamame, crunchy vegetables, and a creamy peanut dressing.
Equipment
- 1 mixing bowl large
- 1 whisk
- 1 knife for chopping
Ingredients
Salad
- 2 cups shelled edamame cooked and cooled
- 1 cup shredded carrots
- 1 cup red bell pepper thinly sliced
- 1 cup purple cabbage thinly sliced
- 1/2 cup roasted peanuts
- 1/4 cup green onions chopped
- 1/4 cup cilantro chopped
Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 clove garlic minced
- 1 tsp ginger grated
- 2-3 tbsp water
Instructions
Preparation
- Cook and cool the edamame. Thinly slice the red bell pepper and cabbage, shred the carrots, and chop the green onions and cilantro.
- In a large mixing bowl, combine the edamame, carrots, red bell pepper, cabbage, green onions, and cilantro. Toss gently.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Add water gradually for desired consistency.
- Pour the dressing over the salad and toss until well coated. Chill in the refrigerator for at least 15 minutes before serving.
Serving
- Serve chilled as a side dish or main meal. Garnish with extra peanuts and cilantro if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
Notes
Pro Tips: Use fresh ingredients for the best flavor.
Ingredient Substitutions: Swap peanuts for cashews if preferred.
How to Serve: Pair with grilled chicken or tofu.
Storage & Freshness: Keep in an airtight container.
Make-Ahead Tips: The salad can be prepared a day in advance.
Ingredient Substitutions: Swap peanuts for cashews if preferred.
How to Serve: Pair with grilled chicken or tofu.
Storage & Freshness: Keep in an airtight container.
Make-Ahead Tips: The salad can be prepared a day in advance.