Crunchy Asian Edamame Salad with Peanut Dressing Recipe
If you love lively, textural salads that are as gorgeous as they are delicious, you’re in for a treat with this Crunchy Asian Edamame Salad with Peanut Dressing Recipe. It’s a radiant bowl packed with crisp veggies, protein-packed edamame, a shower of roasted peanuts, and tossed in the creamiest, zestiest peanut dressing you’ve ever tasted. Every bite hits the spot: fresh and crunchy, tangy and savory, light yet totally satisfying—making it a must-have for busy lunches, potlucks, or just a radiant weeknight dinner.

Ingredients You’ll Need
The magic of this Crunchy Asian Edamame Salad with Peanut Dressing Recipe is how easy each ingredient is to find—and how each one plays a starring role. From jewel-toned cabbage to a savory-sweet dressing, every addition adds to the fun, flavor, and color of the final dish.
- Shelled edamame (2 cups, cooked and cooled): Packs in plant protein and pops of tender bite.
- Shredded red cabbage (1 cup): Adds eye-catching color and refreshing crunch.
- Shredded carrots (1 cup): Brings subtle sweetness and bright orange vibrance.
- Red bell pepper (1, thinly sliced): Sweet-tangy, juicy, and adds beautiful contrast.
- Green onions (2, sliced): Give a gentle sharpness without overpowering.
- Fresh cilantro (1/4 cup, chopped): Lifts the whole salad with a hit of fresh, herbal flavor.
- Roasted peanuts (1/4 cup, chopped): Adds crave-worthy crunch and classic nutty flavor.
- Sesame seeds (1 tablespoon, optional): For an extra nutty finish and a hint of toasty aroma.
- Creamy peanut butter (1/4 cup): The lush, nutty base for our velvety dressing.
- Soy sauce, low sodium (2 tablespoons): Adds umami and a touch of saltiness to tie flavors together.
- Rice vinegar (1 tablespoon): Sharpens the dressing with brightness and tang.
- Honey or maple syrup (1 tablespoon): Balances the savory elements with sweetness—maple syrup keeps it vegan.
- Sesame oil (1 teaspoon): Perfumes the dressing with its distinctive, toasted flavor.
- Fresh ginger (1 teaspoon, grated): Brings zesty warmth, essential for that classic Asian-inspired kick.
- Garlic (1 clove, minced): Infuses the dressing with rich aromatic flavor.
- Warm water (2–3 tablespoons): Helps thin the dressing until perfectly pourable.
How to Make Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Step 1: Make the Peanut Dressing
Grab a small bowl and whisk together the creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, fresh ginger, and minced garlic. Add two tablespoons of warm water to start, and whisk until the dressing is smooth and glossy. Add another tablespoon of water if you’d like a thinner consistency—it should be easily pourable but still luscious. This bold, nutty dressing is positively swoon-worthy!
Step 2: Prep the Salad Veggies
In a large mixing bowl, combine your cooked, cooled edamame, shredded red cabbage, carrots, thinly sliced red bell pepper, sliced green onions, and chopped cilantro. The goal is a vibrant, rainbow-inspired mix with every color shining through, making this Crunchy Asian Edamame Salad with Peanut Dressing Recipe look as cheerful as it tastes.
Step 3: Toss With Peanut Dressing
Drizzle the peanut dressing generously over your bowl of veggies and edamame. Use salad tongs (or your clean hands!) to toss everything together until every piece is coated in that creamy, nutty dressing. The flavors meld together beautifully, and the textures just sing.
Step 4: Top With Crunchy Garnishes
Right before serving, shower the top with chopped roasted peanuts and, if you’d like, a sprinkle of sesame seeds. These toppings load up the salad with even more crunch and a final layer of toasty, savory flavor.
Step 5: Serve and Enjoy
This salad is fantastic served chilled straight from the fridge or at room temperature. Pile it into individual bowls or onto a platter, and watch how quickly it disappears! For a heartier meal, consider serving it alongside some cooked quinoa or shredded chicken.
How to Serve Crunchy Asian Edamame Salad with Peanut Dressing Recipe

Garnishes
A generous handful of chopped roasted peanuts or a light sprinkle of sesame seeds right before serving makes this salad truly irresistible. Fresh cilantro leaves or thinly sliced scallion greens can be added too, lending a fragrant finish and a pretty pop of green across the top.
Side Dishes
Pair up the Crunchy Asian Edamame Salad with Peanut Dressing Recipe with some fluffy jasmine rice, steamed dumplings, or crisp spring rolls for a seriously satisfying meal. It also shines next to grilled shrimp, teriyaki tofu, or even a simple miso soup for a comforting menu that’s never boring.
Creative Ways to Present
This salad is just as beautiful in a big serving bowl as it is portioned into mason jars for on-the-go lunches. For a wow-worthy appetizer, pile it onto crisp lettuce cups or serve as a vibrant bed for seared tofu steaks, grilled chicken, or as filling for a wrap. It’s as versatile as your imagination!
Make Ahead and Storage
Storing Leftovers
Leftover Crunchy Asian Edamame Salad with Peanut Dressing Recipe holds up brilliantly in the refrigerator for up to three days. Store the salad and dressing separately if possible; this keeps everything ultra-crunchy. If already dressed, it’ll still taste fabulous, but the veggies do soften a bit over time.
Freezing
While most of the veggies don’t freeze well, you can absolutely prepare extra dressing and store it in an airtight container in the freezer for up to two months. Simply thaw overnight in the fridge and give it a good stir before using. The salad itself is best enjoyed fresh.
Reheating
Since this salad is meant to be eaten cold or at room temp, there’s really no reheating needed! If it’s been chilled in the fridge, just let it sit on the counter for 10 minutes, give it a quick toss, and enjoy all those vibrant flavors.
FAQs
Can I make the Crunchy Asian Edamame Salad with Peanut Dressing Recipe in advance?
Absolutely! Just keep the dressing and salad in separate containers until you’re ready to serve. Toss them together at the last moment for the ultimate crunch and freshness.
What protein add-ins work well with this salad?
Beyond the plant-based protein of edamame, shredded chicken, cooked shrimp, grilled tofu, or even a scoop of quinoa turn this salad into a full meal. Just toss your choice in right before serving!
Is the dressing gluten free?
The dressing is gluten free if you use a certified gluten free soy sauce or swap with tamari. Always double-check labels if you’re serving someone with gluten sensitivities!
How spicy is the Crunchy Asian Edamame Salad with Peanut Dressing Recipe?
As written, this salad has no heat, making it family-friendly. If you love a little kick, stir in some sriracha or a pinch of crushed red pepper flakes into the dressing.
How can I keep the salad super crunchy for a party?
If you’re prepping ahead for a gathering, keep the chopped veggies and dressing separate in the fridge. Toss everything 10 minutes before serving, then add the peanuts and sesame seeds right as you set it out!
Final Thoughts
You truly can’t go wrong with the Crunchy Asian Edamame Salad with Peanut Dressing Recipe—it’s fast, fun, and bursting with flavor in every bite. If you’re craving a fresh, vibrant meal that wows friends and family (and keeps you coming back for seconds), give this salad a try next time. Happy chopping!
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Crunchy Asian Edamame Salad with Peanut Dressing Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant and flavorful dish that combines the freshness of vegetables with the rich creaminess of a homemade peanut dressing. Packed with protein and nutrients, this salad is perfect as a light meal or a side dish.
Ingredients
For the Salad:
- 2 cups shelled edamame (cooked and cooled)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 2 green onions (sliced)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- 1 tablespoon sesame seeds (optional)
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- 2–3 tablespoons warm water (to thin as needed)
Instructions
- Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and warm water until smooth and pourable. Set aside.
- Salad: In a large bowl, combine the edamame, cabbage, carrots, bell pepper, green onions, and cilantro. Drizzle the peanut dressing over the top and toss until everything is evenly coated.
- Sprinkle chopped peanuts and sesame seeds over the salad just before serving for added crunch. Serve chilled or at room temperature.
Notes
- This salad holds up well and can be made ahead—just keep the dressing separate until ready to serve.
- Add cooked quinoa or shredded chicken to make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 7g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg