Edamame and Quinoa Salad with Peanut Lime Dressing Recipe
A vibrant and nutritious Edamame Salad featuring protein-rich quinoa and edamame, fresh vegetables, and a creamy peanut butter dressing with a hint of ginger and lime. This salad is perfect as a light meal or side dish, offering a delightful balance of textures and flavors with crisp cabbage, fresh herbs, and crunchy cashews.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 cup quinoa (uncooked)
- 16 oz bag frozen edamame, shelled (1 pound)
- 2 cups finely shredded cabbage
- ½ cup chopped cilantro (loosely packed)
- ½ cup chopped green onions (loosely packed)
- 1 cup shredded carrots (about 3 medium carrots or 2 large)
- ¼ cup fresh mint, chopped (tightly packed)
- ½ cup cashews (raw or roasted)
Dressing Ingredients
- ½ cup peanut butter (creamy or chunky, preferably natural and drippy)
- 2 tablespoons soy sauce
- 1 clove garlic
- ½ cup milk or water (milk preferred for creaminess)
- 1 teaspoon maple syrup
- 1 tablespoon lime juice
- ½ inch fresh ginger (or ½ teaspoon dried ginger)
- Optional: 1-2 teaspoons sriracha for heat
Instructions
- Cook Quinoa: Rinse the quinoa well and cook it according to package instructions, preferably using broth instead of water for added flavor. Once cooked, set aside and allow it to cool.
- Cook Edamame: Bring a large pot of water to a boil and add the frozen shelled edamame. Simmer for 4 minutes until tender, then drain and cool either by rinsing under cold water or letting it cool naturally. The edamame can be slightly warm or completely cooled depending on your preference.
- Prepare Dressing: Combine peanut butter, soy sauce, garlic, milk or water, maple syrup, lime juice, ginger, and optional sriracha in a blender or food processor. Blend until smooth. Alternatively, finely mince the garlic and ginger and whisk all dressing ingredients together.
- Assemble Salad: In a large bowl, mix the cooled quinoa, edamame, shredded cabbage, cilantro, green onions, shredded carrots, and chopped mint. Toss to distribute ingredients evenly.
- Serve: When ready to eat, drizzle the peanut dressing over the salad and toss to coat. Top with chopped cashews for added crunch. Enjoy immediately!
Notes
- You can substitute quinoa with brown rice or couscous if preferred.
- For a vegan and dairy-free option, use water or a plant-based milk in the dressing instead of dairy milk.
- Adjust the amount of sriracha to control the spice level or omit it for a milder taste.
- This salad can be served chilled or at room temperature.
- Store dressing separately and add just before serving to keep the salad fresh and crisp.
