Asian Edamame Peanut Crunch Salad

This Asian Edamame Peanut Crunch Salad is a vibrant, crunchy, and refreshing dish that I love to toss together for a quick lunch or light dinner. It’s packed with protein-rich edamame, crisp veggies, roasted peanuts, and a bold, tangy peanut dressing that brings everything together in the most delicious way. Every bite is full of texture, flavor, and color.

Why You’ll Love This Recipe

I love this salad because it’s super satisfying while still being light and healthy. The edamame adds plant-based protein, the veggies give a satisfying crunch, and the peanut dressing is the perfect combo of sweet, savory, and tangy. It holds up well for meal prep, works as a main dish or side, and it’s always a hit when I bring it to gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Shelled edamame (cooked and cooled)
• Red cabbage (shredded)
• Carrots (julienned or shredded)
• Red bell pepper (thinly sliced)
• Green onions (sliced)
• Cilantro (chopped)
• Roasted peanuts (chopped)
• Optional: sesame seeds, sliced cucumber, snap peas

For the peanut dressing:

• Peanut butter (creamy)
• Soy sauce or tamari
• Rice vinegar
• Lime juice
• Maple syrup or honey
• Garlic (minced)
• Ginger (freshly grated or ground)
• Warm water (to thin)

Directions

1. I cook the edamame according to the package instructions, drain, and let it cool completely.
2. In a large mixing bowl, I combine the cabbage, carrots, bell pepper, green onions, cilantro, and edamame.
3. In a separate bowl, I whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, garlic, and ginger. I add a splash of warm water and whisk until smooth and pourable.
4. I pour the dressing over the salad and toss until everything is evenly coated.
5. I top it with chopped peanuts and sesame seeds just before serving for extra crunch.

Servings and timing

This recipe makes about 4 servings as a main or 6 as a side. It takes about 15 minutes to prep, especially if I use pre-shredded veggies, and no cooking beyond the edamame.

Variations

Sometimes I add shredded chicken, tofu, or cooked noodles to make it heartier. I’ve also swapped the peanut butter for almond butter or sunflower seed butter for allergy-friendly versions. For extra heat, I stir sriracha or chili flakes into the dressing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I keep the dressing separate if I’m prepping ahead so the veggies stay crisp. This salad is best cold and doesn’t need reheating.

FAQs

Can I make this salad ahead of time?

Yes, I chop everything in advance and store the dressing separately. I toss it together right before serving for the best texture.

Is this recipe vegan?

It is if I use maple syrup instead of honey and a plant-based peanut butter. Most ingredients are naturally vegan.

What can I use instead of peanut butter?

Almond butter, cashew butter, or sunflower seed butter all work well. The flavor will change slightly, but it’s still delicious.

Can I add noodles to this salad?

Absolutely. I’ve added cooked soba, rice noodles, or ramen to make it more filling—it turns into a noodle salad!

Is edamame high in protein?

Yes, it’s one of my favorite plant-based proteins. It makes this salad filling enough to be a full meal.

Conclusion

This Asian Edamame Peanut Crunch Salad is colorful, crunchy, and packed with flavor. The creamy, tangy peanut dressing brings everything together perfectly, and it’s easy to mix, match, and customize based on what I have. Whether I’m prepping meals for the week or tossing it together for a quick dinner, it’s always a refreshing and satisfying choice.

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