Description
This vibrant Edamame Salad with Peanut Sauce combines protein-packed edamame and fresh, crunchy vegetables tossed in a creamy, Thai-inspired peanut dressing. Perfect as a refreshing side or a hearty meal, this salad offers a balance of savory, sweet, and spicy flavors with a satisfying crunch.
Ingredients
Edamame Salad
- 16 ounces frozen shelled edamame
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cups chopped kale
- 1/4 cup chopped cilantro (optional)
- 1/2 cup chopped peanuts or cashews
Peanut Sauce
- 6 tablespoons creamy peanut butter
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons pure maple syrup
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground ginger
- 1 teaspoon Sriracha hot sauce (or to taste)
Instructions
- Prepare Edamame: Cook or thaw the edamame following the package instructions and rinse them thoroughly under cold water to stop the cooking process and cool them down.
- Combine Salad Ingredients: In a large bowl, add the cooled edamame along with shredded red cabbage, shredded carrots, chopped green onions, chopped kale, chopped cilantro (if using), and chopped peanuts or cashews.
- Make Peanut Sauce: In a small to medium bowl, whisk together creamy peanut butter, seasoned rice vinegar, low sodium soy sauce, pure maple syrup, toasted sesame oil, ground ginger, and Sriracha hot sauce. If the sauce is too thick, whisk in a small amount of warm water until smooth and pourable.
- Toss Salad: Pour the peanut sauce over the salad ingredients and toss thoroughly until everything is evenly coated with the dressing.
- Garnish and Chill: Optionally sprinkle extra chopped nuts on top for added crunch. Cover the salad and chill it in the refrigerator for at least one hour before serving to allow flavors to meld and intensify.
Notes
- The salad can be stored in the refrigerator for 3-4 days, making it great for meal prep.
- For a more filling meal, add 2 cups of cooked quinoa, rice, or rice noodles to the salad.
