Description
This Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant and flavorful dish that’s perfect for a light lunch or side. Packed with protein-rich edamame, crunchy vegetables, and a creamy peanut dressing, it’s a satisfying and nutritious choice.
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)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped roasted peanuts
- 1 tablespoon sesame seeds (optional)
Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water to thin as needed
Instructions
- Combine Salad Ingredients: In a large bowl, combine the edamame, red cabbage, carrots, bell pepper, green onions, and cilantro.
- Prepare Dressing: In a separate small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, and sesame oil until smooth. Thin with water as needed.
- Toss Salad: Pour the peanut dressing over the salad and toss well to coat everything evenly.
- Finish and Serve: Sprinkle chopped peanuts and sesame seeds on top before serving. Chill in the fridge for 15–30 minutes for best flavor.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Add grilled chicken, tofu, or quinoa for extra protein.
- Use tamari for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
