Edamame Peanut Crunch Salad

I first created this Edamame Peanut Crunch Salad during a weekend when I craved something bright, satisfying, and quick. I pulled together frozen edamame, crisp veggies, and crunchy peanuts—all of it tossed in a dreamy peanut dressing—and that single bite was so delightfully balanced I knew I’d be serving it again soon.

It’s now a go-to when I need something nutritious and bold—whether for meal prep, lunch, or a side for dinner. I love how each forkful delivers protein-rich edamame, vibrant vegetables, and irresistible peanut flavor with tons of texture and freshness.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Frozen edamame (shelled) – Offers a hearty, protein-rich base.
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• Red cabbage (shredded) – Adds crisp color and fiber.
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• Carrots (shredded or julienned) – Bring sweetness and crunch.
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• Cucumber (diced; optional) – Lends a hydrating, cool bite.
• Cozy Peach Kitchen
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• Scallions and/or cilantro – Provide bright, fresh flavor.
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• Cooked quinoa (optional) – Adds substance and texture.
• Eat With Clarity
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• Roasted peanuts (or cashews) – The signature crunch and nutty punch.
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• Dressing Ingredients
• Creamy peanut butter
• Rice vinegar
• Soy sauce (or tamari)
• Sesame oil
• Maple syrup or honey
• Fresh ginger & garlic (minced)
• Sriracha or chili crisp (optional for heat)
• Eat With Clarity
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• Tools You’ll Need
• Large mixing bowl – To toss everything together smoothly.
• Whisk or jar with lid – For blending the peanut dressing perfectly.
• Sharp knife & cutting board – To prep veggies quickly and cleanly.

Instructions

Step 1:

I cook or thaw the shelled edamame—then rinse it under cold water and drain well.

Step 2:

While the edamame cools slightly, I prep veggies: shred cabbage and carrots, dice (optional) cucumber, and chop scallions and cilantro.

Step 3:

In my bowl, I combine the edamame, vegetables, and optional quinoa or other base ingredients.

Step 4:

I whisk together the peanut butter, rice vinegar, soy sauce, sesame oil, maple syrup or honey, garlic, ginger, and a bit of sriracha until it’s silky smooth. If needed, I add water to reach a pourable consistency.

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Step 5:

I pour the dressing over the salad and toss everything until coated.

Step 6:

Finally, I sprinkle roasted peanuts (or cashews) on top, and sometimes add crispy garnishes like wonton strips for extra crunch.

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Eat With Clarity

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Step 7:

I prefer letting the salad chill for at least an hour for flavors to meld—but it’s ready to enjoy immediately too.

Tips

Make ahead‑friendly: The salad holds beautifully for 3–5 days in the fridge. Store dressing separately if prepping early.

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Grateful Grazer

Swap-ins: Nut butter alternatives include almond or sunflower butter if you’re nut‑free. You can swap quinoa for rice or farro, and peanuts for seeds or cashews.

Grateful Grazer

Heat lovers: Add jalapeño or cayenne for extra kick.

Grateful Grazer

Ways to Serve

This salad is perfect as:

A vibrant standalone lunch packed with protein and crunch.

A side dish to grilled meats or Asian-inspired dishes.

A meal‑prep staple—pair it with rice bowls or wraps.

A refreshing addition to brunch spreads or dinner buffets.

Frequently Asked Questions

Can I turn this into a complete meal?

Yes—add tofu, tempeh, or serve over grains like quinoa or rice for extra protein.

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How long does it keep?

3–5 days refrigerated. Store dressing separately if possible to preserve texture.

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What if I’m allergic to peanuts?

Use seed or nut butter alternatives and swap peanuts for seeds or sunflower seeds.

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See You in the Kitchen

I hope you try this Edamame Peanut Crunch Salad—it’s so flavorful, refreshing, and satisfying. Let me know how you customize it or which version you love most!

Happy Cooking!

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