Description
Try this easy edamame peanut crunch salad—a fresh, protein‑packed, and crunchy idea for lunch or meal‑prep! It features vibrant veggies, edamame, and creamy peanut dressing—one of the best quick salad ideas with big flavor and texture.
Ingredients
- 1 cup frozen shelled edamame (cooked)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ cup chopped cucumber (optional)
- ¼ cup chopped scallions
- ¼ cup chopped cilantro
- ½ cup cooked quinoa (optional)
- ¼ cup roasted peanuts or cashews
Instructions
- Cook or thaw edamame, rinse and drain.
- Prepare veggies (cabbage, carrots, cucumber, scallions, cilantro).
- Combine edamame, veggies, and optional quinoa in a bowl.
- Whisk peanut butter, rice vinegar, soy sauce, sesame oil, maple syrup (or honey), garlic, ginger, and sriracha to make dressing. Thin with water if needed.
- Pour dressing over salad and toss to coat.
- Top with peanuts (or cashews), and chill before serving if possible.
Notes
- Store in the fridge for 3–5 days; keep dressing separate if prepping early.
- Sub quinoa with rice or farro.
- Use almond or sunflower seed butter for peanut‑free version.
- Add jalapeño or cayenne for heat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No‑Cook
- Cuisine: Asian‑Inspired