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Asian Edamame Peanut Crunch Salad

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A fresh and colorful salad made with crisp veggies, protein-rich edamame, roasted peanuts, and a creamy peanut dressing. It’s vibrant, crunchy, and full of bold flavor—perfect as a side or light main dish.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-cook
  • Cuisine: Asian-Inspired
  • Diet: Vegan

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
  • 24 tablespoons warm water (to thin as needed)

Instructions

  1. Cook edamame according to package instructions, drain, and let cool.
  2. In a large bowl, combine red cabbage, carrots, bell pepper, green onions, cilantro, and edamame. Toss to mix.
  3. In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, garlic, and ginger.
  4. Add warm water a little at a time until the dressing is smooth and pourable.
  5. Pour dressing over the salad and toss to coat evenly.
  6. Top with roasted peanuts and sesame seeds just before serving.

Notes

  • Use maple syrup instead of honey to make the recipe fully vegan.
  • Add grilled chicken, shrimp, or tofu to make it a more filling main dish.
  • Include chili paste or red pepper flakes in the dressing for extra spice.
  • For added crunch, try snap peas or cucumber slices.
  • Store dressing separately if making ahead to keep vegetables crisp.

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