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Edamame Salad with Peanut Sauce Recipe

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★★★★★

5 from 123 reviews

A vibrant and nutritious Edamame Salad with a creamy, tangy peanut sauce that combines fresh vegetables, crunchy nuts, and bold flavors for a satisfying and healthy meal or side dish.

Ingredients

Scale

Salad 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)

Peanut Sauce

  • 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

  1. Cook Edamame: Cook or thaw the frozen shelled edamame according to package instructions, then rinse them under cold water to cool and stop the cooking process.
  2. Combine Salad Ingredients: In a large mixing bowl, add the cooked edamame, shredded red cabbage, shredded carrots, chopped green onions, chopped kale, chopped cilantro if using, and chopped peanuts or cashews.
  3. Prepare Peanut Sauce: In a small to medium bowl, whisk together creamy peanut butter, seasoned rice vinegar, low sodium soy sauce, pure maple syrup, toasted sesame oil, ground ginger, and Sriracha hot sauce until smooth. If the sauce is too thick, gradually whisk in a little warm water until the desired consistency is reached.
  4. Toss Salad with Sauce: Pour the peanut sauce over the salad ingredients. Toss well to coat everything evenly in the flavorful sauce.
  5. Serve or Chill: Sprinkle additional chopped nuts on top if desired. Cover the salad and chill it in the refrigerator for at least one hour before serving to let the flavors meld, although it can be served immediately if needed.

Notes

  • This salad can be made vegan by ensuring the peanut butter and soy sauce are vegan-certified.
  • For a spicier salad, increase the amount of Sriracha or add a dash of chili flakes.
  • Use fresh or thawed edamame; if using frozen edamame, cook according to package instructions first.
  • Save some chopped peanuts to sprinkle on top just before serving for extra crunch.
  • The salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh for optimal texture.

Keywords: Edamame Salad, Peanut Sauce, Healthy Salad, Vegetarian, Asian Salad, Nutty Dressing, Kale Salad, Gluten Free

Find it online: https://leofoster.com/edamame-salad-with-peanut-sauce-recipe/