Name: Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 cups shelled edamame (cooked and cooled); 1 cup shredded red cabbage; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 2 green onions, sliced; 1/4 cup chopped cilantro; 1/4 cup chopped roasted peanuts; 1 tablespoon sesame seeds (optional); 3 tablespoons creamy peanut butter; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 tablespoon lime juice; 1 tablespoon honey or maple syrup; 1 teaspoon sesame oil; 1 to 2 tablespoons warm water (to thin)

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If you’re looking for a vibrant, flavor-packed dish to shake up your lunch routine or wow your friends at a potluck, the Crunchy Asian Edamame Salad with Peanut Dressing Recipe is about to become your new favorite. This salad is a joyful riot of colors, textures, and fresh tastes, all tossed in a lusciously creamy peanut dressing you’ll want to drizzle on everything. Whether you’re vegan, gluten-free, or just craving something that’s equal parts nourishing and crave-worthy, this recipe brings together crisp veggies, hearty edamame, and a perfectly balanced nutty dressing for a bowl that will keep you coming back for more.

Crunchy Asian Edamame Salad with Peanut Dressing Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple but absolutely never boring. Each ingredient pulls its weight, adding a pop of color, crunch, or bold flavor to the mix. Here’s what you’ll need to make the Crunchy Asian Edamame Salad with Peanut Dressing Recipe shine in every bite:

Shelled Edamame (1 1/2 cups): The protein-packed star of the salad, these little green gems bring a satisfying bite and hearty texture.
Shredded Red Cabbage (1 cup): Adds gorgeous color and a fresh, crunchy base that holds up beautifully under the dressing.
Shredded Carrots (1 cup): Brings natural sweetness and more crisp texture—plus, they make every forkful look extra cheerful.
Red Bell Pepper (1, thinly sliced): Sweet, juicy, and vibrant, these strips brighten up the salad in both flavor and color.
Green Onions (2, sliced): A mild oniony kick that wakes up the whole dish without overpowering it.
Chopped Cilantro (1/4 cup): Fresh and herby, cilantro gives the salad a burst of brightness that ties everything together.
Chopped Roasted Peanuts (1/4 cup): For irresistible crunch and a nutty finish—feel free to add more if you love extra crunch!
Sesame Seeds (1 tablespoon, optional): A sprinkle for subtle flavor and a pretty finishing touch.
Creamy Peanut Butter (3 tablespoons): The backbone of the dressing, bringing richness and that signature savory-sweet flavor.
Soy Sauce or Tamari (1 tablespoon): Adds umami depth; use tamari if you want to keep things gluten-free.
Rice Vinegar (1 tablespoon): Lends gentle acidity to balance the richness of the peanut butter.
Lime Juice (1 tablespoon): Brings brightness and a zesty lift to the dressing.
Honey or Maple Syrup (1 tablespoon): A touch of sweetness to round out the dressing—choose maple syrup for a vegan option.
Sesame Oil (1 teaspoon): Adds a toasty, fragrant layer you’ll absolutely love.
Warm Water (1 to 2 tablespoons): Adjusts the dressing to that perfect pourable consistency.

How to Make Crunchy Asian Edamame Salad with Peanut Dressing Recipe

Step 1: Prep the Vegetables and Edamame

Start by making sure all your veggies are washed and ready. Shred the cabbage and carrots, slice your red bell pepper into thin strips, and chop the green onions and cilantro. If your edamame isn’t cooked already, just blanch it for a few minutes, drain, and let it cool. This step is all about getting those beautiful, fresh ingredients ready so every bite is packed with crunch and color.

Step 2: Make the Peanut Dressing

In a small bowl, combine the creamy peanut butter, soy sauce (or tamari), rice vinegar, lime juice, honey (or maple syrup), and sesame oil. Whisk everything together until smooth. Gradually add warm water, a little at a time, until your dressing is silky and pourable. Don’t rush this part—the dressing is what makes the Crunchy Asian Edamame Salad with Peanut Dressing Recipe so irresistibly good!

Step 3: Assemble the Salad

In a large mixing bowl, toss together the cooked edamame, shredded cabbage, shredded carrots, sliced red pepper, green onions, cilantro, and chopped peanuts. Pour the luscious peanut dressing over the top, then gently toss until every piece is coated and glistening. This is the moment when all those fresh flavors come together in a glorious, crunchy harmony.

Step 4: Garnish and Serve

Sprinkle the salad with sesame seeds (if you’re using them) for a final touch of flavor and flair. You can serve the salad right away for a crisp crunch, or let it chill in the fridge for 15 to 20 minutes so the flavors can mingle and deepen. Either way, you’re in for a treat!

How to Serve Crunchy Asian Edamame Salad with Peanut Dressing Recipe

Garnishes

For a finishing flourish, top your salad with an extra handful of chopped roasted peanuts and a sprinkle of sesame seeds. A few fresh cilantro leaves or a wedge of lime on the side adds color and an extra pop of freshness. Don’t forget a crack of black pepper or a pinch of chili flakes if you like a little heat!

Side Dishes

This salad is incredibly versatile and pairs wonderfully with so many dishes. Serve it alongside grilled chicken, tofu, or teriyaki salmon for a heartier meal. It’s also fabulous next to a bowl of steamed jasmine rice, dumplings, or even as part of an Asian-inspired picnic spread.

Creative Ways to Present

Turn the Crunchy Asian Edamame Salad with Peanut Dressing Recipe into lettuce wraps for an easy, hand-held appetizer, or pile it onto rice noodles for a satisfying bowl. It also looks stunning layered in mason jars for grab-and-go lunches or served in mini cups for party-friendly salad shooters.

Make Ahead and Storage

Storing Leftovers

This salad is a meal prep dream! Store any leftovers in an airtight container in the fridge for up to three days. The vegetables hold their crunch surprisingly well, and the flavors continue to meld and intensify each day.

Freezing

Freezing isn’t recommended for this salad, as the fresh veggies and dressing can lose their crispness and creamy texture once thawed. If you have extra peanut dressing, you can freeze that separately and use it later for another batch or as a dip.

Reheating

No reheating needed—this salad is best enjoyed cold or at room temperature. If you’ve chilled it in the fridge, just give it a quick toss before serving to redistribute the dressing and refresh the flavors.

FAQs

Can I make the Crunchy Asian Edamame Salad with Peanut Dressing Recipe nut-free?

Absolutely! Swap the peanut butter for sunflower seed butter and leave out the chopped peanuts. The salad will still have a deliciously creamy, nutty flavor without any actual nuts.

Is this salad suitable for meal prep?

Yes, it’s perfect for meal prep! The veggies and dressing hold up well in the fridge, so you can make a batch ahead of time for easy lunches or dinners throughout the week.

What protein can I add to make it a meal?

Grilled chicken, tofu, shrimp, or even cooked quinoa make fantastic additions. Simply toss your protein of choice into the salad or serve it on the side for a more filling meal.

Can I use frozen edamame?

Definitely! Just cook the frozen edamame according to package directions, drain well, and let it cool before adding to your salad for the best texture.

Is the Crunchy Asian Edamame Salad with Peanut Dressing Recipe gluten-free?

It can be! Just use tamari instead of soy sauce in the dressing, and you’ll have a completely gluten-free dish everyone can enjoy.

Final Thoughts

If you’re ready to brighten up your mealtime and treat yourself to a medley of flavors and textures, give the Crunchy Asian Edamame Salad with Peanut Dressing Recipe a try. It’s quick, colorful, and guaranteed to impress—whether you’re serving it at a gathering or just enjoying a nourishing lunch at home. Happy crunching!

Crunchy Asian Edamame Salad with Peanut Dressing Recipe

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4.9 from 27 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A vibrant, crunchy Asian Edamame Salad featuring crisp vegetables and a creamy peanut dressing. This vegan and gluten-free dish combines shelled edamame, shredded cabbage, carrots, bell pepper, and fresh herbs, tossed in a flavorful peanut dressing with a hint of lime and sesame. Perfect as a light meal or side, easy to prepare in just 15 minutes.

Ingredients

Scale

Salad Ingredients

1 1/2 cups shelled edamame (cooked and cooled)
1 cup shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
2 green onions, sliced
1/4 cup chopped cilantro
1/4 cup chopped roasted peanuts
1 tablespoon sesame seeds (optional)

Peanut Dressing

3 tablespoons creamy peanut butter
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 to 2 tablespoons warm water (to thin)

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Instructions

Prepare the Salad: In a large mixing bowl, combine the cooked and cooled shelled edamame, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, sliced green onions, chopped cilantro, and roasted peanuts. Toss well to distribute the ingredients evenly.
Make the Dressing: In a separate small bowl, whisk together creamy peanut butter, soy sauce (or tamari for gluten-free), rice vinegar, lime juice, honey or maple syrup, and sesame oil. Gradually add warm water, a little at a time, whisking until the dressing reaches a smooth, pourable consistency.
Toss the Salad: Pour the prepared peanut dressing over the salad mixture. Toss thoroughly to coat all the salad ingredients evenly with the dressing.
Finish and Serve: Sprinkle the salad with sesame seeds if using. Serve the salad immediately for the freshest crunch, or refrigerate for 15–20 minutes to allow the flavors to meld before serving.

Notes

This salad holds up well refrigerated, making it ideal for meal prep.
Add cooked quinoa or grilled chicken to turn this salad into a full meal.
For a nut-free version, substitute sunflower seed butter for peanut butter and omit the peanuts.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian-Inspired