Name: Asian Edamame Peanut Crunch Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 cups shelled edamame (cooked and cooled); 2 cups shredded red cabbage; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 2 green onions, sliced; 1/4 cup fresh cilantro, chopped; 1/3 cup roasted peanuts; 1 tablespoon sesame seeds; For the peanut dressing:; 1/4 cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon fresh lime juice; 1 tablespoon honey or maple syrup; 1 teaspoon sesame oil; 1 clove garlic, minced; 1 teaspoon fresh grated ginger; 2–4 tablespoons warm water (to thin)

I love this Asian Edamame Peanut Crunch Salad because it’s fresh, vibrant, and full of texture. The mix of crisp vegetables, tender edamame, crunchy peanuts, and creamy peanut dressing always feels satisfying while still being light. It’s one of my favorite salads to make when I want bold flavor without heaviness.

Why You’ll Love This Recipe

I like this recipe because it’s quick to put together and packed with plant-based protein and crunch. I enjoy how the savory peanut dressing ties everything together, making every bite flavorful. It works perfectly as a main dish for me or as a side salad for meals and gatherings.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Shelled edamame
Red cabbage
Carrots
Red bell pepper
Green onions
Fresh cilantro
Roasted peanuts
Sesame seeds

For the peanut dressing
Creamy peanut butter
Soy sauce
Rice vinegar
Lime juice
Honey or maple syrup
Sesame oil
Garlic
Fresh ginger
Warm water

Directions

I start by cooking the edamame according to the package instructions, then drain and let it cool completely.

In a large bowl, I combine the shredded red cabbage, carrots, sliced bell pepper, green onions, cilantro, and cooled edamame. I toss everything gently so the vegetables are evenly mixed.

In a separate bowl, I whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger. I slowly add warm water until the dressing becomes smooth and pourable.

I pour the dressing over the salad and toss until everything is well coated. Just before serving, I sprinkle the salad with roasted peanuts and sesame seeds for extra crunch.

Servings And Timing

This salad makes about 4 servings.
Preparation takes around 15 minutes, and there is no cooking time beyond preparing the edamame, making it a fast and convenient dish for me.

Variations

I sometimes add shredded chicken or tofu when I want to make it more filling. When I’m in the mood for extra heat, I mix chili paste or red pepper flakes into the dressing. I also enjoy adding cucumber or snap peas for even more crunch.

Storage/Reheating

I store this salad in an airtight container in the refrigerator for up to 3 days. If I’m making it ahead, I like to keep the dressing separate and toss everything together just before serving. I don’t reheat this salad, as it’s best enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

I often prep the vegetables and dressing in advance and combine them when I’m ready to serve.

Is this salad vegan?

I make it vegan by using maple syrup instead of honey in the dressing.

Can I use frozen edamame?

I usually use frozen edamame and find it works perfectly once cooked and cooled.

What can I serve with this salad?

I like serving it alongside grilled proteins, spring rolls, or as part of a larger Asian-inspired spread.

Can I make the dressing thinner?

I simply add more warm water until the dressing reaches the consistency I like.

Conclusion

I enjoy making Asian Edamame Peanut Crunch Salad because it’s colorful, crunchy, and full of flavor. It’s a refreshing dish that feels nourishing and satisfying, and it’s one I come back to whenever I want a quick, delicious salad with personality.