## Edamame Salad Edamame Salad brings a burst of flavor and freshness to your table. This dish combines nutritious ingredients that create a delightful blend of textures and tastes. Perfect for busy weeknights or gathering with friends, it's a salad you'll want to make over and over. Prepare to impress with a colorful, vibrant dish that everyone will love. ## Why You'll Love This Edamame Salad * Quick & Easy: Ready in just 30 minutes. * Family Approved: A hit with both kids and adults. * Budget-Friendly: Uses affordable ingredients. * Better Than Store-Bought: Enjoy a fresher taste at home. * Customizable: Make it your own with various add-ins. Every bite will leave you satisfied and happy. Let me show you how simple it really is. ## Ingredients **For the Base:** - 1 cup quinoa (uncooked) - 16 oz bag frozen edamame (not in the shell) - 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) - ½ cup raw or roasted cashews - ¼ cup fresh mint (tightly packed) **For the Sauce:** - ½ cup peanut butter (creamy or chunky) - 2 tablespoons soy sauce - 1 clove garlic (minced) - ½ cup milk or water (use milk for creaminess) - 1 teaspoon maple syrup - 1 tablespoon lime juice (freshly squeezed) - ½ inch fresh ginger (or ½ teaspoon dried ginger) - Optional: 1-2 teaspoons sriracha for extra kick ## How to Make the Best Edamame Salad 1. Cook your quinoa according to package directions, using broth for added flavor if you like. Let it cool. 2. Bring a large pot of water to a boil. Add edamame and simmer for 4 minutes. Drain and let cool (running under cold water works too). I prefer it slightly warm. 3. Meanwhile, combine all sauce ingredients in a blender or food processor. Blend until smooth. You can also whisk if you finely mince the garlic and ginger first. 4. In a large bowl, combine quinoa, edamame, cabbage, cilantro, green onions, carrots, and mint. Toss well. 5. When ready to enjoy, drizzle the peanut dressing over the salad and top with chopped cashews or peanuts. ENJOY! You'll know it's ready when the colors pop and the aroma fills the air.
## How to Serve This salad pairs perfectly with grilled chicken or fish. For a wow factor, serve it in individual bowls topped with extra mint. Make it kid-friendly by reducing the sriracha or serving it on the side. ## How to Store Store leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, portion it out and thaw in the fridge overnight before enjoying. Reheat gently in the microwave or enjoy cold. ## Pro Tips for the Perfect Result * Rinse quinoa before cooking to remove bitterness. * Adjust the dressing to suit your taste; more lime or maple syrup can enhance flavors. * For a crunchier texture, add the cashews right before serving. * Keep your vegetables fresh by dicing them just before mixing. ## Easy Variations to Try * Make it gluten-free by using tamari instead of soy sauce. * Add avocado for a creamy twist or roasted bell peppers for extra flavor. * Try a seasonal version by incorporating fresh corn in summer or pomegranate seeds in fall. ## Frequently Asked Questions ### Can I make Edamame Salad ahead of time? Yes, you can prepare it a few hours in advance. Just keep the dressing separate until you're ready to serve. ### What can I substitute for peanut butter? Sunflower seed butter works well as a nut-free alternative. It will give a slightly different flavor but still tasty. ### Why did my Edamame Salad turn out soggy? Overcooked quinoa or letting the salad sit too long with dressing can make it soggy. Keep the dressing separate until serving. ### Can I freeze leftover Edamame Salad? No, it's best enjoyed fresh. Freezing will change the texture of the vegetables. ## Final Thoughts This Edamame Salad is a keeper for any occasion. It's fresh, easy to bring together, and packed with flavor. I’d love for you to leave a star rating and a comment after you try it. Pin this recipe so you never lose it! Share it with a friend on Facebook who needs this. What's your favorite twist? Tell me in the comments! For a different approach, see this <a href="https://www.noracooks.com/edamame-salad/">Edamame Salad with Peanut Sauce</a>.Print
Edamame Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and nutritious Edamame Salad that’s quick and easy to prepare, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 16 oz bag frozen edamame (not in the shell)
- 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)
- ½ cup raw or roasted cashews
- ¼ cup fresh mint (tightly packed)
- ½ cup peanut butter (creamy or chunky)
- 2 tablespoons soy sauce
- 1 clove garlic (minced)
- ½ cup milk or water (use milk for creaminess)
- 1 teaspoon maple syrup
- 1 tablespoon lime juice (freshly squeezed)
- ½ inch fresh ginger (or ½ teaspoon dried ginger)
- Optional: 1-2 teaspoons sriracha for extra kick
Instructions
- Cook your quinoa according to package directions, using broth for added flavor if you like. Let it cool.
- Bring a large pot of water to a boil. Add edamame and simmer for 4 minutes. Drain and let cool (running under cold water works too).
- Meanwhile, combine all sauce ingredients in a blender or food processor. Blend until smooth.
- In a large bowl, combine quinoa, edamame, cabbage, cilantro, green onions, carrots, and mint. Toss well.
- When ready to enjoy, drizzle the peanut dressing over the salad and top with chopped cashews or peanuts. ENJOY!
Notes
For a crunchier texture, add the cashews right before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg