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–+ servings
Edamame & Peanut Crunch Salad

Edamame & Peanut Crunch Salad

Revitalize your lunch with this Edamame & Peanut Crunch Salad, a vibrant mix of fresh veggies and protein-rich edamame.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Plant-Based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Crisp Lettuce Use baby crispy green leaf lettuce for optimal texture.
  • 2 cups Red Cabbage Substitute with green cabbage if unavailable.
  • 2 medium Julienned Carrots Pre-packaged shredded carrots can save time.
  • 1 cup Cooked Quinoa Use any color of quinoa, ensure it's cooled before mixing.
  • 1 cup Edamame Thaw frozen edamame before use.
  • 1/2 cup Salted Peanuts Unsalted peanuts can be substituted for lower sodium.
  • 1 cup Crispy Wontons Store-bought wontons save time.
  • 1/4 cup Green Onion For garnish, optional.
  • 1 tablespoon Sesame Seeds For garnish, optional.
For the Peanut Dressing
  • 1/4 cup Olive Oil Substitute with avocado oil for a different flavor profile.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used as a substitute.
  • 2 tablespoons Low Sodium Soy Sauce Tamari can be used for a gluten-free option.
  • 1/4 cup Peanut Butter Almond butter can be used for a different nut flavor.
  • 1 tablespoon Honey Agave syrup can be used for a vegan alternative.
  • 2 cloves Garlic Fresh minced garlic is recommended.
  • 1 tablespoon Water Adjust to preference for creaminess.

Equipment

  • blender
  • Mixing bowl
  • Cutting board
  • knife
  • Tongs

Method
 

Step-by-Step Instructions
  1. Chop the Fresh Vegetables: Wash and chop the lettuce and red cabbage, julienne the carrots uniformly for even mixing.
  2. Prepare the Peanut Dressing: Blend olive oil, rice vinegar, soy sauce, peanut butter, honey, minced garlic, and adjust with water until smooth.
  3. Combine the Salad Base: In a large bowl, mix chopped lettuce, cabbage, carrots, quinoa, edamame, and peanuts, tossing gently.
  4. Dress the Salad: Drizzle the peanut dressing over the salad mix and toss gently to ensure even coating.
  5. Add the Crunchy Toppings: Sprinkle crispy wontons, green onions, and sesame seeds over the salad before serving.

Nutrition

Serving: 1salad bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gSodium: 600mgPotassium: 400mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 50mgCalcium: 70mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing separate until serving to maintain freshness.

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