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)
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
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 0 mg
