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Asian Edamame Peanut Crunch Salad

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A vibrant, crunchy, and protein-packed salad featuring crisp veggies, tender edamame, and a creamy peanut dressing—perfect as a light main dish or flavorful side.

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)

Instructions

  1. Cook shelled edamame according to package instructions, drain, and let cool.
  2. In a large bowl, combine red cabbage, carrots, bell pepper, green onions, cilantro, and cooled edamame.
  3. In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, garlic, and ginger.
  4. Add warm water gradually to the dressing, whisking until smooth and pourable.
  5. Pour the dressing over the salad and toss until evenly coated.
  6. Top with roasted peanuts and sesame seeds just before serving.

Notes

  • Use maple syrup instead of honey to make the salad vegan.
  • Add tofu or shredded chicken for more protein.
  • For extra crunch, include cucumber or snap peas.
  • Mix chili paste or red pepper flakes into the dressing for heat.
  • Store dressing separately if prepping ahead to keep veggies crisp.

Nutrition

Find it online: https://cookedbymaya.com/asian-edamame-peanut-crunch-salad/