Crisp vegetables, tender edamame, and a luscious, savory peanut dressing combine to create a symphony of textures and flavors in this Asian Edamame Salad. The crunch from the peanuts and sesame seeds perfectly complements the smooth, creamy dressing and the satisfying chew of the edamame.
This salad isn’t just delicious; it’s also incredibly versatile. Serve it as a light and refreshing lunch, a vibrant side dish, or a crowd-pleasing contribution to your next potluck. The combination of plant-based protein and fiber will keep you feeling full and satisfied.
Why you’ll love this Crispy Asian Edamame Salad with Peanut Dressing
* This vibrant salad is ready in just 20 minutes, making it perfect for busy weeknights.
* The creamy peanut dressing is savory, sweet, and tangy, creating an irresistible flavor profile that elevates this asian edamame salad.
* It’s packed with protein and fiber from the edamame, making it a filling and nutritious meal.
* The combination of crisp vegetables and crunchy toppings provides a delightful textural contrast.
* It’s easily customizable – add your favorite vegetables or adjust the dressing to your liking.
* This salad is a great way to use up leftover cooked edamame.
Ingredients & Substitutions
- 1 pound shelled edamame, cooked and cooled
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/2 cup roasted peanuts, roughly chopped
- 1/4 cup sesame seeds
For the Peanut Dressing:
- 1/2 cup peanut butter
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2-4 tablespoons water, to thin
Substitutions:
- For a gluten-free option, use tamari instead of soy sauce.
- Feel free to substitute other nuts for the peanuts, such as cashews or almonds.
- Agave nectar can be used in place of honey or maple syrup.
How to make Crispy Asian Edamame Salad with Peanut Dressing
Step 1: Prepare the peanut dressing
Asian edamame salad makes every moment feel velvety. In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey (or maple syrup), sesame oil, lime juice, ginger, and garlic until smooth. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
Chef’s Tip: Taste and adjust the dressing to your liking. Add more lime juice for tanginess, honey for sweetness, or soy sauce for saltiness.
Step 2: Combine the salad ingredients
In a large bowl, combine the cooked edamame, red bell pepper, orange bell pepper, shredded carrots, red onion, cilantro, and green onions.
Chef’s Tip: Make sure the edamame is cooled before adding it to the salad to prevent the other vegetables from wilting.
Step 3: Dress and serve
Pour the peanut dressing over the salad and toss gently to coat. Sprinkle with chopped peanuts and sesame seeds. Serve immediately or chill for later.
Chef’s Tip: For the best texture, add the peanuts and sesame seeds just before serving to maintain their crunch.
Tips for Success
- Don’t overcook the edamame, as it will become mushy. Cook it until it’s tender but still slightly firm.
- Taste the dressing and adjust the seasonings to your liking.
- If you’re making the salad ahead of time, store the dressing separately and add it just before serving to prevent the salad from becoming soggy.
- Add other vegetables like chopped cucumber or snow peas for even more flavor and texture. If you enjoy a creamier potato salad, consider making this Turkish potato salad recipe.
Serving Suggestions
* Serve as a light lunch or a side dish with grilled chicken, fish, or tofu.
* Bring it to a potluck or picnic – it’s always a crowd-pleaser!
* Pair it with a refreshing glass of iced tea or lemonade.
* For a complete meal, add a scoop of quinoa or brown rice. If you like Asian inspired flavors, broccoli with garlic sauce makes a great pairing.
Storage & Reheating
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Add the peanuts and sesame seeds just before serving to maintain their crunch. The dressing may thicken in the refrigerator, so you may need to add a little water to thin it out before serving.
Frequently Asked Questions
Can I freeze this salad?
Freezing is not recommended, as the vegetables will become mushy when thawed.
Is this salad spicy?
No, this salad is not spicy. However, you can add a pinch of red pepper flakes or a dash of sriracha to the dressing for a kick.
Can I make this salad ahead of time?
Yes, you can make the salad ahead of time. Store the salad and dressing separately and combine them just before serving. This will prevent the salad from becoming soggy.
This Crispy Asian Edamame Salad with Peanut Dressing is a delightful combination of fresh flavors and satisfying textures that’s incredibly easy to make. The creamy peanut dressing perfectly complements the crisp vegetables and tender edamame, creating a salad that’s both healthy and incredibly delicious. Give it a try and let us know what you think in the comments below!
Crispy Asian Edamame Salad with Peanut Dressing
This vibrant and crunchy Asian Edamame Salad is bursting with fresh flavors and satisfying textures. Tender edamame, crisp vegetables, and crunchy toppings are tossed in a creamy, savory peanut dressing for a salad that’s both healthy and incredibly delicious. It’s the perfect light lunch, side dish, or potluck contribution, and it comes together in under 30 minutes. The creamy peanut dressing elevates this salad to another level, making it irresistible. This salad is packed with protein and fiber, making it a filling and nutritious meal option.
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound shelled edamame, cooked and cooled
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/2 cup roasted peanuts, roughly chopped
- 1/4 cup sesame seeds
- For the Peanut Dressing:
- 1/2 cup peanut butter
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2-4 tablespoons water, to thin
Instructions
- Prepare the peanut dressing: In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey (or maple syrup), sesame oil, lime juice, ginger, and garlic until smooth. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
- Combine the salad ingredients: In a large bowl, combine the cooked edamame, red bell pepper, orange bell pepper, shredded carrots, red onion, cilantro, and green onions.
- Dress and serve: Pour the peanut dressing over the salad and toss gently to coat. Sprinkle with chopped peanuts and sesame seeds. Serve immediately or chill for later.
Notes
For a spicier dressing, add a pinch of red pepper flakes or a dash of sriracha. The salad can be stored in an airtight container in the refrigerator for up to 3 days. Add the peanuts and sesame seeds just before serving to maintain their crunch. Feel free to add other vegetables like chopped cucumber or snow peas.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg