clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Edamame crunch salad with peanuts.

Edamame Crunch Salad

  • Author: Megan
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


Eat the rainbow with this colorful Thai-inspired edamame crunch salad! It's packed with vibrant veggies and drizzled in a creamy peanut sauce dressing.


  • 1 cup uncooked quinoa
  • ½ head red cabbage, shredded (about 3 cups)
  • 1 red bell pepper, diced
  • 2 cups frozen edamame, thawed*
  • 1 cup shredded carrots
  • ¾ cup salted peanuts, chopped
  • ½ cup chopped green onions
  • ¼ cup chopped cilantro

Peanut dressing:

  • ½ cup smooth peanut butter
  • ¼ cup low-sodium soy sauce
  • 1 lime, juiced
  • 3 tablespoons rice vinegar
  • 3 tablespoons water
  • 1 tablespoon pure maple syrup (or honey)
  • Pinch of red pepper flakes


  1. Rinse the quinoa in a fine mesh strainer. Add it to 2 cups of water in a medium saucepan over high heat. Bring to a boil, cover, and turn the heat to low. Let the quinoa simmer for 15 minutes, until cooked. Once cooked, fluff with a fork and set aside to cool.
  2. In a small bowl, stir together the ingredients for the dressing. Add 3 tablespoons of water and then add more water if needed to thin the dressing to your preferred consistency.
  3. Add the quinoa to a large bowl with the remaining salad ingredients. Drizzle the dressing on top and toss to mix.
  4. For best flavor, chill your salad for 10 minutes or more (covered, in the fridge) before serving.


*To thaw your edamame, leave it in the fridge overnight. Alternatively, add it to boiling water for 1-2 minutes or microwave it for 3-4 minutes, until hot. Rinse under cold water and drain excess water before adding to the salad.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Cuisine: Thai-inspired


  • Serving Size: ⅕ of recipe
  • Calories: 434
  • Sugar: 11.1g
  • Sodium: 339mg
  • Fat: 21.3g
  • Saturated Fat: 3.8g
  • Carbohydrates: 54.1g
  • Fiber: 14.8g
  • Protein: 18.7g
  • Cholesterol: 0mg

Keywords: quinoa, peanut, peanut sauce, cashew, edamame, winter, summer, spring, cabbage, red cabbage, thai, peanut dressing, cold, lunch, dinner, easy, healthy