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
Scale
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
