Crunchy, spicy, and packed with flavor, this Asian edamame salad is full of veggies and so delicious! It makes a perfect weekday lunch!
Since the initial binge of cookies and pasta at the beginning of quarantine, Allison and I have established a pretty good fitness routine. We have a makeshift gym in our basement and fit in 2-3 workouts a week, with baby in tow! Because we’ve been working out more regularly, we’re trying to keep things healthy! This Asian Edamame Salad is a new favorite at our house, and it’s so simple to make!
Is this Asian Edamame Salad good for you?
This naturally vegetarian dish is packed with so many nutrients! Edamame alone has tons of fiber: 9 grams, which is the same amount you will find in 4 slices of whole wheat bread, 10% of the daily value of vitamins C and A. high in iron! It has about as much as a 4-ounce roasted chicken breast!
Additionally, this Asian Edamame salad also includes red cabbage, which is packed with Vitamin C, cancer-fighting flavonoids, and a good amount of antioxidants that improve eye, teeth, bone, & immune health.
How do you make edamame salad?
The base of this asian edamame salad is quinoa! A cup of quinoa provides twice the protein and about 5 grams more fiber than the same amount of white rice. It fills you up faster, which allows you to eat smaller portions! To cook the quinoa, you can either use an Instantpot, or cook it on the stove top! They’ll take about the same amount of time to cook, about 15 minutes.
While the quinoa is cooking, chop your veggies! I used a food processor to shred my carrots, but you can buy them pre-shredded to save time. I’m using frozen edamamae as well. Chop the red bell pepper into 1/4 size pieces, shred the red cabbage and chop the cilantro.
Combine them all in a large bowl and drizzle with the peanut dressing. Toss to combine and garnish with crushed peanuts if you’d like!
If you loved this recipe, check out my roasted carrot and apple soup!
1/2 cup tri color quinoa, uncooked
1 1/2 cups frozen edamame (not in the shell)
1 1/2 cups shredded red cabbage
2 large carrots, shredded
1/2 cup chopped cilantro
For the dressing:
1/2 cup peanut butter ⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons Soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoon Sriracha ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons rice wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 cloves garlic, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons grated fresh ginger
1 cup water
1/2 cup lime juice
Cook quinoa according to instructions. Set aside to cool.
Chop veggies and cilantro.
Combine salad ingredients in a large bowl.
Make dressing by combining all ingredients in a blender and blend until smooth.
Toss salad with dressing and garnish with peanuts if desired.
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