Easy Crunchy Edamame Salad with Quinoa and Thai Dressing
This Easy Edamame Salad is a balanced and satisfying vegan meal with shelled edamame, quinoa, crunchy vegetables, and roasted peanuts tossed in spicy peanut dressing.
Course dinner, lunch, Salad, Side Dish
Cuisine vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 451kcal
Author Stephanie McKercher, RDN
Equipment
Knife and cutting board
Fine mesh strainer
Pot with lid
12-inch skillet
Mixing bowls
Small whisk or fork
Ingredients
Salad:
½cupdry quinoa,rinsed
1tablespoongrapeseed oilor cooking oil of choice
1poundfrozen shelled edamame(2 ½ cups)
2cupsshredded red cabbage(¼ large)
2cupschopped baby spinach
1cupshredded carrots
1cuproasted peanuts(shelled)
1sliced jalapeño(optional)
Dressing:
⅓cuppeanut butter
3tablespoonsrice vinegar
1tablespoonsoy sauce(see note)
1tablespoonmaple syrup
3clovesgarlic,minced (1 tablespoon)
1teaspoongrated ginger
½teaspooncayenne pepper(optional)
1-2tablespoonswateror as needed to thin
Optional Garnish:
Roasted peanuts
Fresh basil
Fresh cilantro
Green onions,chopped
Lime wedges
Instructions
Prepare salad:
Pour dry quinoa and 1 cup of water into a pot with a lid, cover, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Turn off the heat and leave the quinoa coved in the pot until you are ready to assemble the salad.
In the meantime, add grapeseed oil to a 12-inch skillet over medium-high heat. Once the oil is shiny, pour in the frozen edamame. Cook, stirring occasionally, for 7 minutes, or until the edamame is warmed through. Turn off the heat.
Prepare dressing:
Whisk together peanut butter, rice vinegar, soy sauce, maple syrup, garlic, ginger, and cayenne pepper (if using). Gradually stir in water as needed to reach desired consistency. (The dressing should be easy to pour but still thick and creamy.)
Serve:
Toss cooked quinoa, cooked edamame, cabbage, spinach, carrots, peanuts, and jalapeño (if using) in a large mixing bowl until mixed.
Pour the dressing over the salad and toss again until the mixture is evenly coated.
Transfer to a serving dish and garnish with roasted peanuts, basil, cilantro, green onions, and lime wedges if desired.
Video
Notes
Storage: Store in an airtight container and refrigerate for up to 5 days. For maximum crunchiness, add the roasted peanuts immediately before serving. The peanuts will lose some of their crunchiness when they're mixed with the vegetables and dressing ahead of time. Gluten-free variation: Substitute gluten-free tamari or liquid aminos for the soy sauce.