Description
A vibrant and nutritious Edamame Salad with a creamy peanut sauce, combining crunchy vegetables, protein-packed edamame, and a flavorful blend of Asian-inspired ingredients. Perfect as a light meal or a refreshing side dish, this salad offers a delightful mix of textures and a balance of sweet, tangy, and spicy flavors.
Ingredients
Salad Ingredients
- 16 ounces frozen shelled edamame
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cups chopped kale
- 1/4 cup chopped cilantro (optional)
- 1/2 cup chopped peanuts (or cashews)
Peanut Sauce Ingredients
- 6 tablespoons creamy peanut butter
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons pure maple syrup
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground ginger
- 1 teaspoon Sriracha hot sauce (or to taste)
Instructions
- Prepare Edamame: Cook or thaw the edamame according to the package instructions, then rinse under cold water to cool and stop the cooking process.
- Combine Salad Ingredients: In a large bowl, add the cooked edamame along with shredded red cabbage, shredded carrots, chopped green onions, chopped kale, chopped cilantro (if using), and half of the chopped peanuts or cashews.
- Make Peanut Sauce: In a small to medium bowl, whisk together creamy peanut butter, seasoned rice vinegar, low sodium soy sauce, pure maple syrup, toasted sesame oil, ground ginger, and Sriracha hot sauce until smooth. If the sauce is too thick, whisk in a small amount of warm water until it reaches a pourable consistency.
- Toss Salad with Sauce: Pour the peanut sauce over the salad mixture and toss thoroughly until all ingredients are evenly coated with the sauce.
- Chill and Serve: Sprinkle additional chopped peanuts or cashews on top for extra crunch. Cover the salad and refrigerate for at least one hour before serving to allow flavors to meld for best taste.
Notes
- For extra protein, add cooked chicken or tofu if desired.
- Adjust the amount of Sriracha to control spiciness to your preference.
- If not vegan, a drizzle of honey can substitute maple syrup for sweetness.
- Use fresh edamame if available, but frozen shelled edamame is convenient and works well.
- Salad can be made a day in advance; just add peanuts before serving to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
