Description
A vibrant, protein-packed Edamame Salad with a creamy, tangy peanut sauce. This refreshing and nutritious salad combines tender edamame, crisp shredded cabbage and carrots, kale, and green onions, all tossed in a flavorful peanut dressing with a hint of heat from Sriracha. Perfect as a healthy lunch, side dish, or light dinner, this salad is easy to prepare and delightful served chilled.
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
- Cook or thaw the edamame: Prepare the frozen shelled edamame according to the package instructions, typically by boiling or steaming until tender. Once cooked, rinse under cold water to cool and stop the cooking process.
- Combine salad ingredients: In a large mixing bowl, add the cooled edamame along with shredded red cabbage, shredded carrots, chopped green onions, chopped kale, cilantro if using, and half of the chopped peanuts or cashews.
- Make 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. If the sauce is too thick, whisk in a little warm water gradually until you achieve a smooth, pourable consistency.
- Toss the salad: Pour the prepared peanut sauce over the salad ingredients. Toss thoroughly until everything is evenly coated with the sauce.
- Garnish and chill: Sprinkle the remaining chopped nuts on top for added crunch. Cover the salad and chill it in the refrigerator for at least one hour to allow the flavors to meld. Serve chilled for best taste.
Notes
- You can substitute kale with spinach or mixed greens if preferred.
- Add extra Sriracha or hot sauce for more heat.
- For a nut-free version, try using sunflower seed butter and omit peanuts.
- This salad can be made vegan by using maple syrup and ensuring all ingredients are plant-based.
- Leftover salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
