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Horizontal image of edamame crunch salad with peanut dressing in ceramic bowl.

Spicy Edamame Crunch Salad

Protein-packed edamame is tossed with crunchy vegetables and spicy peanut dressing in this Asian-inspired salad.
Course dinner, lunch, Salad, Side Dish
Cuisine Asian, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Stephanie McKercher, RDN

Ingredients

Salad:

  • ½ cup dry quinoa, rinsed
  • 1 pound frozen shelled edamame (2 1/2 cups)
  • 2 cups shredded red cabbage (¼ large)
  • 2 cups chopped baby spinach
  • 1 cup shredded carrots
  • 1 cup roasted peanuts (shelled)
  • 1 sliced jalapeño (optional)

Dressing:

  • ¼ cup peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or gluten-free tamari or liquid aminos
  • 1 tablespoon maple syrup
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 teaspoon grated ginger
  • ½ teaspoon cayenne pepper (optional for spicy flavor)
  • 2 tablespoons water or as needed

Optional Garnish:

  • Roasted peanuts
  • Thai basil
  • Cilantro
  • Green onions, chopped
  • Lime wedges

Instructions

Prepare salad:

  1. Pour dry quinoa and 1 cup of water into a pot and bring to a boil. Reduce heat to low and simmer 20 minutes, or until water is absorbed and quinoa is tender. Fluff with a fork, cover, and set aside.
  2. In the meantime, add frozen edamame to a skillet over medium-high heat. Cook, stirring occasionally, 7 minutes, or until water is absorbed and edamame start to brown in places. Turn off heat.

Prepare dressing:

  1. Whisk together peanut butter, rice vinegar, soy sauce (or tamari or liquid aminos), maple syrup, garlic, ginger, and cayenne pepper (if using). Gradually stir in water as needed to reach pourable dressing consistency.

Serve:

  1. Stir cooked quinoa, cooked edamame, cabbage, baby spinach, carrots, peanuts, and jalapeño (if using) in a serving bowl or dish.

  2. Pour dressing over salad and garnish with roasted peanuts, Thai basil, cilantro, green onions, and lime wedges if desired.

Recipe Notes

Cover and refrigerate up to 3 days.

 

Gluten-free variation: use gluten-free tamari or liquid aminos instead of soy sauce.