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Edamame Salad with Peanut Sauce Recipe

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4.2 from 5 reviews

A vibrant and nutritious Edamame Salad with a rich, creamy peanut sauce that combines fresh vegetables and crunchy nuts for a satisfying and healthy meal or side dish. Ready in just 20 minutes, this salad is perfect for a quick lunch or light dinner with Asian-inspired flavors.

Ingredients

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 Ingredients

  • 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 the edamame: Cook or thaw the frozen shelled edamame according to the package instructions, then rinse it under cold water to cool and stop further cooking.
  2. Combine salad ingredients: In a large 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 the 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 until smooth. Add a little warm water if the sauce is too thick to achieve desired consistency.
  4. Toss the salad: Pour the peanut sauce over the salad ingredients and toss thoroughly until everything is evenly coated with the sauce.
  5. Chill and serve: Optionally sprinkle extra chopped nuts on top for added crunch. Cover the salad and chill it in the refrigerator for at least an hour before serving to allow flavors to meld.

Notes

  • You can substitute the peanuts with cashews or almonds if preferred.
  • For a spicier salad, increase the amount of Sriracha or add fresh chili flakes.
  • Use fresh edamame if available, cooking for about 5 minutes instead of thawing frozen.
  • This salad can be stored covered in the refrigerator for up to 3 days.
  • Adding a squeeze of fresh lime juice before serving brightens the flavors.

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