Description
This Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant, nutrient-packed dish featuring shelled edamame, colorful vegetables, and a creamy, flavorful peanut dressing. Perfect as a light lunch or side, it combines fresh veggies and protein-rich edamame with a zesty, slightly sweet dressing, delivering satisfying crunch and rich Asian-inspired flavors.
Ingredients
Scale
Salad Ingredients
- 2 cups shelled edamame (cooked and cooled)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- ½ cup chopped cucumber
- ¼ cup green onions (sliced)
- ¼ cup chopped fresh cilantro
- ¼ cup roasted peanuts (chopped)
- 1 tablespoon sesame seeds (optional)
Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- 2–3 tablespoons warm water (to thin)
Instructions
- Make the Peanut Dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated ginger until smooth and creamy. Gradually add warm water, one tablespoon at a time, until the dressing reaches your desired consistency.
- Combine the Salad Ingredients: In a large mixing bowl, add the cooked and cooled edamame, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, chopped cucumber, sliced green onions, and chopped cilantro. Drizzle the prepared peanut dressing over the vegetables.
- Toss and Serve: Toss the salad thoroughly to coat all ingredients evenly in the dressing. Sprinkle the chopped roasted peanuts and sesame seeds on top for added crunch and garnish. Serve chilled or at room temperature for best flavor and texture.
Notes
- Prep all the vegetables and edamame ahead of time and add the dressing just before serving to keep the salad crisp and fresh.
- Add grilled chicken, tofu, or shrimp to turn this salad into a protein-packed meal.
- For a nut-free dressing alternative, substitute peanut butter with almond butter or sunflower seed butter.
- This salad is perfect for meal prep and can be stored refrigerated for up to 2 days.
