Zippy Asian Edamame Peanut Crunch Salad Recipe For Lunch
Vibrant Asian edamame peanut crunch salad delivers explosive flavors in every colorful bite. Discover the perfect balance of textures that will transport you to flavor paradise instantly!
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Cooking tools:
- Blender
- Steamer basket
- Grater
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
- Stove
Ingredients
- 1 lb (454 g) frozen edamame (not in shell)
- ½ cup (90 g) uncooked quinoa
- 2 cups finely chopped kale
- 1 ½ cups shredded red cabbage
- 2 large carrots, grated
- 1 cup chopped roasted cashews
- ¼ cup chopped scallions
- ½ cup chopped cilantro
- Optional: crispy wonton strips
- 3 tbsps natural creamy peanut butter (preferably unsalted)
- 2 tbsps rice vinegar
- 2 tbsps honey (or maple syrup for vegan option)
- 1 tbsp toasted sesame oil
- 2 tbsps low sodium soy sauce or tamari
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 2 tsp sriracha (can omit if you don’t like spice)
- 2-4 tbsps water, to thin
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