Description
A refreshing Edamame Salad with Peanut Sauce that combines crunchy vegetables and creamy peanut sauce, perfect for warm days.
Ingredients
Scale
- 2 cups frozen shelled edamame (cooked according to package instructions)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1 cup chopped kale
- 1/4 cup chopped cilantro (optional)
- 1/2 cup chopped peanuts or cashews
- 1/2 cup creamy peanut butter
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon toasted sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon Sriracha hot sauce (or to taste)
Instructions
- Cook the edamame according to package instructions until tender, then rinse under cold water.
- Combine the edamame with shredded red cabbage, carrots, green onions, kale, and cilantro (if using) in a large bowl.
- Whisk together creamy peanut butter, seasoned rice vinegar, soy sauce, maple syrup, toasted sesame oil, ground ginger, and Sriracha in a small to medium bowl. Add warm water gradually if the sauce is too thick.
- Pour the peanut sauce over the salad and toss gently until well-coated.
- Garnish with chopped peanuts or cashews on top if desired. Cover and chill in the refrigerator for at least an hour.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Edamame Salad with Peanut