Edamame Peanut Crunch Salad

Edamame Peanut Crunch Salad

Gluten free, easy to make, and topped with a delicious peanut dressing, this crunchy, simple vegetarian Asian edamame salad is the perfect meal-prep recipe.
Course: Salads & Sides



  • 1/2 cup Quinoa Cooked
  • 1 pound Frozen shelled edamame De-shelled
  • 1 1/2 cup Red cabbage Shredded
  • 2 cups Kale Finely chopped
  • 2 Carrots
  • 1/4 cup Scallions Chopped
  • 1/2 cup Cilantro Chopped
  • 1 cup Roasted cashews Chopped
  • Crsipy wonton strips Optional


  • 3 tbsp Natural creamy peanut butter Unsalted
  • 2 tbsp Rice vinegar
  • 2 tbsp Honey
  • 1 tbsp Toasted sesame oil
  • 2 tbsp Low sodium soy sauce or tamari
  • 1 tsp Grated fresh ginger
  • 2 cloves Garlic Minced
  • 2 tsp Sriracha 
  • 2-4 tbsp Water to thin


  • Add the edamame to a bowl with 1/2 cup of water and cover. Microwave on high for 5-7 minutes, or add to a steamer basket and steam on the stove.
  • While those are cooking, prepare the other veggies. Shred the cabbage (I like to use a mandoline), finely chop the kale, grate the carrot and chop the scallions and cilantro.
  • When the edamame and quinoa are done, let cool for about 10 minutes.
  • Add all ingredients for the dressing into a shaker bottle, mason jar, or just a bowl and whisk together until smooth. Taste and adjust seasonings as desired.
  • Add the quinoa, edamame and all veggies to a large mixing bowl.
  • Pour the dressing on top and mix until well combined.
  • Top with chopped roasted cashews and a sprinkle of red pepper flakes.


Recipe adapted from Eat With Clarity
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