Edamame Crunch Salad with Peanut Dressing

5 from 7 votes

Edamame Crunch Salad with Peanut Dressing

This quick and easy Edamame Salad is packed with plant-based protein, crunchy veggies, and a zesty peanut dressing. It’s a satisfying, no-heat meal that comes together in just 15 minutes. This recipe is great for lunch, meal prep, or a simple dinner. Vegan, gluten-free, and endlessly adaptable.

Course dinner, lunch, Salad, Side Dish

Cuisine vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings people

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:

½ cup dry quinoa, rinsed
1 tablespoon grapeseed oil or cooking oil of choice
1 pound frozen shelled edamame (2 ½ 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:

⅓ cup peanut butter
3 tablespoons rice vinegar
1 tablespoon soy sauce (see note)
1 tablespoon maple syrup
3 cloves garlic, minced (1 tablespoon)
1 teaspoon grated ginger
½ teaspoon cayenne pepper (optional)
1-2 tablespoons water or as needed to thin

Optional Garnish:

Roasted peanuts
Fresh basil
Fresh cilantro
Green onions, chopped
Lime wedges

US Customary - Metric

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.

Nutrition