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Edamame Salad with Peanut Sauce Recipe

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4.3 from 47 reviews

This vibrant Edamame Salad with Peanut Sauce is a fresh, flavorful dish featuring shelled edamame, crunchy vegetables, and a creamy, tangy peanut dressing. Perfect as a nutritious side or light meal, it combines crisp kale, shredded cabbage and carrots, and a zesty peanut sauce with a hint of heat from Sriracha. Ready in just 20 minutes, it’s a wholesome, plant-based salad that’s both satisfying and easy to prepare.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Salad Ingredients

  • 16 ounces frozen shelled edamame
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 2 cups chopped kale
  • 1/4 cup chopped cilantro (optional)
  • 1/2 cup chopped peanuts (or cashews)

Peanut Sauce Ingredients

  • 6 tablespoons creamy peanut butter
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons pure maple syrup
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground ginger
  • 1 teaspoon Sriracha hot sauce (or to taste)

Instructions

  1. Prepare Edamame: Cook or thaw the frozen shelled edamame according to the package instructions, then rinse under cold water to cool and stop further cooking.
  2. Combine Salad Ingredients: In a large mixing bowl, add the cooked edamame along with shredded red cabbage, shredded carrots, chopped green onions, chopped kale, chopped cilantro if using, and half of the chopped peanuts.
  3. Make Peanut Sauce: In a small to medium bowl, whisk together peanut butter, seasoned rice vinegar, low sodium soy sauce, pure maple syrup, toasted sesame oil, ground ginger, and Sriracha until smooth and creamy. If the sauce is too thick, whisk in a little warm water gradually to achieve a pourable consistency.
  4. Toss Salad with Sauce: Pour the prepared peanut sauce over the salad ingredients and toss thoroughly until everything is evenly coated.
  5. Garnish and Chill: Sprinkle the remaining chopped peanuts on top. Cover the salad and chill in the refrigerator for at least one hour to allow flavors to meld before serving, if time permits.

Notes

  • For added crunch, toast the peanuts or cashews lightly before chopping.
  • The salad tastes even better after chilling, but it can be served immediately if needed.
  • Adjust the amount of Sriracha to control the heat level according to your preference.
  • This salad is excellent as a side dish or a light main meal for lunch or dinner.
  • Substitute peanut butter with almond butter for a different nutty flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/edamame-salad-with-peanut-sauce-recipe/