Name: Edamame Salad with Peanut Sauce Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 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 (or to taste)

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Introduction

This Edamame Salad with Peanut Sauce is a vibrant and satisfying dish that’s perfect for a light lunch or a refreshing side. Packed with colorful vegetables and a creamy, flavorful peanut dressing, it offers a delightful balance of textures and tastes.

A large white oval plate is filled with a colorful salad that has three main layers mixed together: bright green edamame beans that are plump and smooth, thin orange carrot strips that add a crunchy texture, and shredded dark green kale mixed with small pieces of bright purple cabbage, creating a mix of colors and textures. The salad looks fresh and slightly glossy, suggesting a light dressing. A pair of black chopsticks with gold tips rest on the plate at the lower right corner, and fresh green cilantro sprigs are placed beside the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (or to taste)

Instructions

Step 1: Cook or thaw the edamame according to package instructions. Rinse under cold water to cool.
Step 2: In a large bowl, combine the edamame, shredded red cabbage, shredded carrots, chopped green onions, chopped kale, cilantro (if using), and chopped peanuts or cashews.
Step 3: In a small to medium bowl, whisk together the peanut butter, seasoned rice vinegar, soy sauce, maple syrup, toasted sesame oil, ground ginger, and Sriracha until smooth. If the sauce is too thick, add a little warm water to reach your desired consistency.
Step 4: Pour the peanut sauce over the salad and toss gently to coat all ingredients evenly.
Step 5: Sprinkle additional chopped nuts on top if desired. Cover and chill in the refrigerator for at least one hour before serving to let the flavors meld.

Tips & Variations

For extra crunch, add thinly sliced bell peppers or cucumber to the salad.
Use crunchy peanut butter for added texture in the dressing.
Swap kale for spinach or arugula to change the salad’s leafy base.
Adjust the Sriracha to your preferred spice level, or omit for a milder flavor.

Storage

Store the salad covered in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain crispness, then toss before serving. Reheat is not recommended as the salad is best enjoyed chilled.

How to Serve

A close-up image shows a wooden bowl filled with fresh chopped green onions at the bottom left, bright green edamame beans in the middle top, beige chickpeas on the top right, chopped peanuts on the bottom right, and shredded white and purple cabbage with small pieces of orange carrot on the top left. Above these layers, a thick caramel-colored sauce is being poured from a small glass container held by a woman's hand, dripping fluidly onto the toppings. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh edamame instead of frozen?

Yes, fresh edamame can be used. Just cook them until tender, then cool before adding to the salad.

Is this salad suitable for a vegan diet?

Yes, this recipe is naturally vegan as long as you use pure maple syrup and check that the soy sauce is vegan-friendly.