If you’re craving something fresh, vibrant, and packed with textures that make your taste buds dance, let me introduce you to the Crunchy Asian Edamame Salad with Peanut Dressing Recipe. This dish perfectly balances the earthiness of edamame with the crisp snap of fresh veggies, all coated in a luxuriously creamy peanut dressing that’s tangy, sweet, and savory at the same time. It’s a colorful, healthy salad that feels indulgent but leaves you feeling energized—ideal for lunch, a light dinner, or even as a delightful side at your next gathering.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to nailing this salad. Each component plays a key role: edamame brings protein and a satisfying chew, crunchy veggies add brightness and color, and the peanut dressing ties everything together with its rich flavor and smooth texture.
- 2 cups shelled edamame (cooked and cooled): The star ingredient, packed with plant-based protein for a satisfying bite.
- 1 cup shredded red cabbage: Adds vibrant purple color and a crisp, slightly peppery crunch.
- 1 cup shredded carrots: Sweet, crunchy, and full of beta-carotene for a nutritional boost.
- 1 red bell pepper (thinly sliced): Offers freshness and a subtle sweetness that balances the dish.
- ½ cup chopped cucumber: Cool and hydrating, it lightens up the salad perfectly.
- ¼ cup green onions (sliced): Adds a mild oniony zing without overwhelming the flavors.
- ¼ cup chopped fresh cilantro: Brings a fresh, herbal note that lifts the entire salad.
- ¼ cup roasted peanuts (chopped): Provides an irresistible crunch and intensifies the nutty flavor.
- 1 tablespoon sesame seeds (optional): Sprinkle for an extra layer of nuttiness and texture.
- Peanut Dressing:
- ¼ cup creamy peanut butter: The creamy base of the dressing with rich, nutty depth.
- 2 tablespoons soy sauce: Adds umami and saltiness to balance the sweetness.
- 1 tablespoon rice vinegar: Injects a subtle tang that brightens every bite.
- 1 tablespoon honey or maple syrup: Brings natural sweetness to create harmony in the dressing.
- 1 teaspoon sesame oil: Infuses that classic Asian toasted flavor.
- 1 clove garlic (minced): Offers a punch of aromatic savoriness.
- 1 teaspoon grated fresh ginger: Adds warmth and a hint of spice for complexity.
- 2–3 tablespoons warm water (to thin): Adjusts the dressing’s consistency to coat the salad perfectly.
How to Make Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Step 1: Whisk Together the Peanut Dressing
Start by blending all the peanut dressing ingredients in a small bowl: creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, garlic, and fresh ginger. Whisk until smooth and creamy. If the dressing feels too thick, slowly add warm water, one tablespoon at a time, until it reaches a pourable and luscious consistency that will perfectly coat your salad without overpowering it.
Step 2: Combine the Salad Vegetables
In a large mixing bowl, toss together your prepared edamame, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, chopped cucumber, sliced green onions, and fresh cilantro. This colorful mix brings together a spectrum of crunch and freshness, making the salad as appealing to the eyes as it is to the palate.
Step 3: Dress and Toss
Drizzle the creamy peanut dressing over your vibrant vegetable mixture. Gently toss everything together to ensure each bite gets coated with that irresistible peanut flavor without losing any crunch. The dressing’s silky texture ties all those fresh elements into a harmonious whole, elevating this salad from simple to spectacular.
Step 4: Garnish and Serve
Top your salad generously with chopped roasted peanuts and sesame seeds. These finishing touches provide an additional layer of texture that makes this Crunchy Asian Edamame Salad with Peanut Dressing Recipe truly unforgettable. Serve chilled or at room temperature, depending on your preference—it’s delicious either way.
How to Serve Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Garnishes
Sprinkle extra chopped peanuts and sesame seeds on top just before serving to keep their delightful crunch. For a pop of color and freshness, add a few more cilantro leaves or a wedge of lime to squeeze over the salad. These simple garnishes enhance the salad’s flavor and presentation beautifully.
Side Dishes
This salad pairs wonderfully with light Asian-inspired sides like steamed jasmine rice, vegetable spring rolls, or even miso soup. It’s also a fantastic complement to grilled proteins such as chicken, tofu, or shrimp if you want to turn it into a full meal.
Creative Ways to Present
For entertaining, serve the salad in individual small bowls or pretty glass jars for an eye-catching presentation. You can also stuff the salad inside lettuce cups for a refreshing handheld option, perfect for parties or picnics. A sprinkle of extra peanuts on the side invites guests to customize their crunch!
Make Ahead and Storage
Storing Leftovers
You can prepare the salad ingredients ahead of time and keep them separately chilled in airtight containers. Add the peanut dressing just before serving to maintain the veggies’ crunchy texture. Leftover dressed salad should be stored in the refrigerator and eaten within 1–2 days for the best freshness.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well because the raw veggies lose their crunch and the dressing can separate. If you want to prep ahead, freeze the edamame alone (cooked and cooled) and the peanut dressing separately, then bring all components together when ready to eat.
Reheating
This dish is meant to be served cold or at room temperature, so no reheating is necessary. If you’ve added any cooked proteins on the side, simply warm those separately. The salad’s fresh, crisp character shines brightest when not heated.
FAQs
Can I make this salad nut-free?
Absolutely! Simply substitute the peanut butter in the dressing with almond butter, sunflower seed butter, or tahini for a nut-free version. The flavor will be a little different but still delicious and creamy.
How long does the salad stay fresh after dressing?
Once dressed, the salad is best eaten within 1 to 2 days as the vegetables may start to soften. To keep everything crisp, store the dressing separately until you’re ready to serve.
Can I add protein to make it more filling?
Yes! Grilled chicken, tofu, or shrimp make fantastic additions that complement the flavors while boosting the nutritional value. Add them just before serving to maintain the salad’s freshness.
Is there a low-sodium option for the dressing?
You can reduce the soy sauce or use a low-sodium soy sauce to control the salt content. Taste as you go to ensure the balance of flavors remains vibrant.
What’s the best way to prepare edamame for this salad?
Use shelled edamame that’s been cooked (boiled or steamed) and cooled completely. Fresh or frozen edamame both work well, just ensure they’re fully thawed and dry before mixing with the veggies to avoid sogginess.
Final Thoughts
This Crunchy Asian Edamame Salad with Peanut Dressing Recipe is a true gem in the world of salads—energizing, flavorful, and so satisfyingly textural. I can’t recommend it enough for those moments when you want something quick, nutritious, and full of character. Give it a try and watch how it becomes a go-to favorite in your meal rotation!
Print
Crunchy Asian Edamame Salad with Peanut Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
This Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant, plant-based dish packed with colorful vegetables and topped with a creamy, flavorful peanut dressing. Perfect as a light lunch or a side salad, it combines tender edamame, crisp bell peppers, cabbage, and fresh herbs for a refreshing crunch, balanced by the rich and tangy peanut sauce.
Ingredients
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
- Prepare the Peanut Dressing: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated fresh ginger until smooth. Gradually add warm water, one tablespoon at a time, whisking until the dressing reaches a creamy but pourable consistency.
- Combine 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 fresh cilantro. Toss the vegetables gently to mix evenly.
- Toss Salad with Dressing: Drizzle the prepared peanut dressing over the salad mixture. Toss well to coat all the ingredients evenly with the dressing, ensuring every bite has flavor.
- Garnish and Serve: Sprinkle the chopped roasted peanuts and sesame seeds (if using) over the top of the salad as a crunchy garnish. Serve the salad chilled or at room temperature for best flavor and texture.
Notes
- Prep all the salad ingredients ahead of time and add the dressing just before serving to keep the salad crisp and fresh.
- For a protein boost, add grilled chicken or pan-fried tofu to make this a hearty meal.
- Substitute almond or sunflower butter in the peanut dressing for a nut-free variant.
- Adjust the amount of warm water in the dressing to get your preferred consistency.
- This salad can be stored in the refrigerator without dressing for up to 3 days.
