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
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
- 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.
