Description
Edamame Salad with Peanut Sauce is a delightful and nutritious dish that combines protein-rich edamame with a medley of colorful vegetables, all tossed in a creamy, Thai-inspired peanut dressing. This vibrant salad not only stands out for its beautiful presentation but also offers a satisfying crunch and a burst of flavor in every bite. Perfect as a refreshing side dish or a light main course, it’s quick to prepare—ideal for busy weeknights or last-minute gatherings. With its vegan-friendly profile, this salad guarantees that everyone can enjoy a wholesome meal packed with essential nutrients.
Ingredients
Scale
- 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
- 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 (to taste)
Instructions
- Cook or thaw the edamame according to package instructions and rinse under cold water.
- In a large bowl, combine the cooked edamame with shredded cabbage, carrots, green onions, kale, optional cilantro, and chopped nuts.
- In a small bowl, whisk together peanut sauce ingredients until smooth. Add warm water if necessary to reach desired consistency.
- Pour the peanut sauce over the salad mixture and toss well to combine.
- Chill in the refrigerator for at least an hour before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg