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–+ servings
Edamame Peanut Crunch Salad

Edamame Peanut Crunch Salad: Vibrant, Quick, and Guilt-Free

A vibrant Edamame Peanut Crunch Salad packed with plant-based protein, perfect for quick meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 cup Dry Quinoa Provides a protein-packed base.
  • 1 tablespoon Cooking Oil (Grapeseed or Choice) Used for sautéing edamame.
  • 1 cup Frozen Shelled Edamame Star ingredient for plant-based protein.
  • 2 cups Shredded Red Cabbage Adds vibrant color and crunch.
  • 2 cups Baby Spinach Offers essential nutrients.
  • 1 cup Shredded Carrots Introduces a touch of sweetness.
  • 1 cup Roasted Peanuts Brings richness and crunch.
  • 1 optional Sliced Jalapeño Infuses a spicy kick.
Zesty Dressing
  • ⅓ cup Peanut Butter Base for creaminess and flavor.
  • 3 tablespoons Rice Vinegar Adds essential acidity.
  • 1 tablespoon Soy Sauce Ensures umami depth.
  • 1 tablespoon Maple Syrup Provides a hint of sweetness.
  • 3 cloves Garlic (minced) Elevates the dressing.
  • 1 teaspoon Grated Ginger Adds warmth and spice.
  • ½ teaspoon Cayenne Pepper (optional) For those who enjoy heat.
  • 1-2 tablespoons Water For thinning dressing.

Equipment

  • Medium saucepan
  • Large skillet
  • Mixing bowl
  • salad tongs

Method
 

Instructions
  1. Rinse quinoa under cold water, combine with water in a saucepan, boil, then simmer for 15 minutes until fluffy.
  2. Heat oil in a skillet, sauté edamame for 7 minutes until bright green.
  3. Whisk together peanut butter, rice vinegar, soy sauce, maple syrup, garlic, ginger, and cayenne, then add water to thin.
  4. Combine cooked quinoa, sautéed edamame, red cabbage, spinach, shredded carrots, peanuts, and jalapeños in a bowl.
  5. Pour dressing over salad, toss gently to coat, and garnish with extra peanuts, herbs, and lime wedges.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Add roasted peanuts just before serving for crunch. Store leftovers for up to 5 days in an airtight container, keeping dressing separate.

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