Name: Asian Edamame Peanut Crunch Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 cups shelled edamame (cooked and cooled); 2 cups shredded red cabbage; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 2 green onions, sliced; 1/4 cup fresh cilantro, chopped; 1/3 cup roasted peanuts; 1 tablespoon sesame seeds; For the peanut dressing:; 1/4 cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon fresh lime juice; 1 tablespoon honey or maple syrup; 1 teaspoon sesame oil; 1 clove garlic, minced; 1 teaspoon fresh grated ginger; 2–4 tablespoons warm water (to thin as needed)

I love this Asian Edamame Peanut Crunch Salad because it’s fresh, vibrant, and full of texture. The combination of crisp vegetables, protein-rich edamame, crunchy peanuts, and a creamy peanut dressing always feels satisfying to me without being heavy. It’s one of those salads I enjoy making when I want bold flavor and a refreshing bite.

Why You’ll Love This Recipe

I like this recipe because it’s quick, colorful, and packed with both crunch and creaminess. I enjoy how the peanut dressing pulls everything together and makes the salad feel hearty enough to stand on its own. It’s perfect for meal prep, gatherings, or as a flavorful side dish.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Shelled edamame
Red cabbage
Carrots
Red bell pepper
Green onions
Fresh cilantro
Roasted peanuts
Sesame seeds

For the peanut dressing
Creamy peanut butter
Soy sauce
Rice vinegar
Lime juice
Honey or maple syrup
Sesame oil
Garlic
Fresh ginger
Warm water

Directions

I start by cooking the edamame according to the package instructions, then draining and letting it cool completely.

In a large bowl, I combine the shredded red cabbage, carrots, sliced red bell pepper, green onions, cilantro, and cooled edamame. I gently toss everything so the vegetables are evenly mixed.

In a separate bowl, I whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger. I slowly add warm water while whisking until the dressing becomes smooth and pourable.

I pour the dressing over the salad and toss until everything is well coated. Just before serving, I sprinkle the roasted peanuts and sesame seeds on top for extra crunch.

Servings And Timing

This recipe makes about 4 servings.
Preparation takes around 15 minutes, and there is no cooking time beyond preparing the edamame, making it a quick and easy dish for me.

Variations

I sometimes add shredded chicken, shrimp, or tofu when I want to make it more filling. When I’m craving extra heat, I mix chili paste or red pepper flakes into the dressing. I also like adding cucumber or snap peas for even more crunch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. If I’m making it ahead of time, I keep the dressing separate and toss the salad just before serving. I don’t reheat this salad, as I enjoy it best cold or at room temperature.

FAQs

Can I make this salad ahead of time?

I often prep the vegetables and dressing in advance and combine them just before serving.

Is this salad vegan?

I make it vegan by using maple syrup instead of honey in the dressing.

Can I use frozen edamame?

I usually use frozen edamame and find it works perfectly once cooked and cooled.

What can I serve with this salad?

I like serving it with grilled proteins, spring rolls, or as part of a larger Asian-inspired meal.

How can I thin out the peanut dressing?

I simply add more warm water until the dressing reaches the consistency I like.

Conclusion

I enjoy making Asian Edamame Peanut Crunch Salad because it’s fresh, crunchy, and full of flavor. It’s a recipe I return to whenever I want something quick, nourishing, and satisfying that still feels exciting to eat.