Name: Peanut Crunch Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 1/2 cup uncooked quinoa; 1 pound frozen edamame (not in the shell) (16 ounces); 1 1/2 cups shredded red cabbage; 2 cups finely chopped kale; 2 large carrots, grated; 1/4 cup chopped scallions; 1/2 cup chopped cilantro; 1 cup chopped roasted cashews (can substitute with peanuts); Optional: crispy wonton strips; 3 tablespoons natural creamy peanut butter (preferably unsalted); 2 tablespoons rice vinegar; 2 tablespoons honey (maple syrup for vegan option); 1 tablespoon toasted sesame oil; 2 tablespoons low sodium soy sauce or tamari; 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; 2 teaspoons sriracha (optional, omit if you prefer no spice); 2-4 tablespoons water to thin dressing

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Introduction

Peanut Crunch Salad is a vibrant and nourishing dish packed with fresh vegetables, quinoa, and a flavorful peanut dressing. This salad offers a satisfying crunch and a perfect balance of savory, sweet, and spicy notes, making it a great option for lunch or dinner.

A white bowl with a dark rim filled with a colorful mixed salad sits on a white marbled surface. The salad has many layers including green chopped vegetables like edamame and scallions, finely shredded orange carrot, dark purple cabbage, and grains that look like quinoa or wild rice. The top is drizzled with a creamy tan sauce and sprinkled with sesame seeds and chopped nuts. Around the bowl, fresh green herb leaves and some nuts are scattered. There is a gold fork above the bowl and a small white bowl with fresh green herbs below on the right side. A white cloth with thin gray stripes is partially visible on the lower left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup uncooked quinoa
1 pound frozen edamame (not in the shell, 16 ounces)
1 1/2 cups shredded red cabbage
2 cups finely chopped kale
2 large carrots
1/4 cup chopped scallions
1/2 cup chopped cilantro
1 cup chopped roasted cashews (can substitute peanuts)
Optional: crispy wonton strips
3 tablespoons natural creamy peanut butter (preferably unsalted)
2 tablespoons rice vinegar
2 tablespoons honey (or maple syrup for vegan)
1 tablespoon toasted sesame oil
2 tablespoons low sodium soy sauce or tamari
1 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons sriracha (optional, omit if you prefer no spice)
2-4 tablespoons water to thin dressing

Instructions

Step 1: Rinse the quinoa and add it to a pot with 1 cup of water. Cook the quinoa according to package instructions until tender, then set aside to cool.
Step 2: Steam the edamame by placing it in a bowl with 1/2 cup of water, covering, and microwaving on high for 5-7 minutes, or steam in a steamer basket on the stove. Drain and cool.
Step 3: Prepare the vegetables while the quinoa and edamame cook. Shred the red cabbage, finely chop the kale, grate the carrots, and chop the scallions and cilantro.
Step 4: Allow the quinoa and edamame to cool for about 10 minutes to avoid wilting the greens.
Step 5: In a shaker bottle, mason jar, or bowl, combine peanut butter, rice vinegar, honey (or maple syrup), toasted sesame oil, soy sauce (or tamari), grated ginger, minced garlic, sriracha (if using), and water. Whisk or shake until smooth, adjusting water to reach desired consistency and taste.
Step 6: In a large mixing bowl, combine the cooled quinoa, edamame, cabbage, kale, carrots, scallions, and cilantro. Pour the dressing over the salad and toss thoroughly to combine.
Step 7: Serve the salad topped with chopped roasted cashews and, if desired, a sprinkle of red pepper flakes or crispy wonton strips for extra texture.

Tips & Variations

Use roasted peanuts instead of cashews for a classic peanut flavor.
Add crispy wonton strips just before serving for added crunch.
Substitute honey with maple syrup to keep the salad vegan-friendly.
Adjust the amount of sriracha depending on your preferred spice level.
Letting the grains and edamame cool before mixing helps keep the greens crisp.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible and toss before serving to maintain freshness. Reheat quinoa and edamame if desired, then combine with fresh veggies and dressing for best flavor.

How to Serve

A bowl filled with a colorful quinoa salad showing multiple layers of small green peas, bright orange shredded carrots, finely chopped green onions, dark leafy greens, and scattered sesame seeds on top, all mixed together with a light brown creamy dressing drizzled unevenly. The bowl is white with a dark blue rim and sits on a white marbled texture surface. Around the bowl, there are small green herb leaves and some scattered nuts. A gold fork lies near the top left, and a small white bowl with green chopped herbs is placed near the bottom right. A white and gray striped cloth is partially visible at the bottom left 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 boil or steam them until tender before adding to the salad.

Is this salad gluten-free?

The salad is gluten-free if you use tamari or a gluten-free soy sauce. Check all labels to ensure gluten-free status.