Description
A delightful Crunchy Asian Edamame Salad with a rich Peanut Dressing that brings together a vibrant mix of edamame, red cabbage, carrots, bell pepper, green onions, cilantro, and peanuts. The dressing infuses a perfect blend of creamy peanut butter, soy sauce, rice vinegar, and aromatic spices, creating a refreshing and satisfying salad.
Ingredients
Scale
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)
Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- 2–3 tablespoons warm water (to thin)
Instructions
- Prepare Salad: Combine edamame, red cabbage, carrots, bell pepper, green onions, cilantro, and peanuts in a bowl.
- Make Dressing: Whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, sesame oil, garlic, and ginger. Adjust consistency with warm water.
- Combine: Pour dressing over the salad, toss to coat evenly. Sprinkle with sesame seeds if desired.
- Chill: Refrigerate for 15 minutes before serving.
Notes
- This salad is perfect for meal prep and stays fresh in the fridge.
- For added protein, include chopped chicken or tofu.
- Use tamari as a gluten-free alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 7g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
