Description
This vibrant edamame salad is packed with fresh vegetables and topped with a creamy peanut dressing, making it a perfect side dish or light meal.
Ingredients
Scale
- 1 1/2 cups shelled edamame (cooked and cooled)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup roasted peanuts
- 1 tablespoon sesame seeds
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh grated ginger
- 2–4 tablespoons warm water (to thin)
Instructions
- Cook shelled edamame according to package instructions, drain, and let cool.
- In a large bowl, combine red cabbage, carrots, bell pepper, green onions, cilantro, and cooled edamame.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, garlic, and ginger.
- Add warm water gradually to the dressing, whisking until smooth and pourable.
- Pour the dressing over the salad and toss until evenly coated.
- Top with roasted peanuts and sesame seeds just before serving.
Notes
- For extra crunch, you can add chopped cucumber or chopped nuts.
- This salad can be made ahead of time, just wait to add the dressing until right before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg