Description

A refreshing and flavorful edamame salad with a creamy peanut dressing, packed with fresh vegetables and customizable grains. Perfect for lunch, a side dish, or potlucks.

Ingredients

Scale

For the Salad Base:
1 ½ cups shelled edamame (frozen is perfectly fine, just thaw and drain)
1 cup cooked quinoa or couscous (optional, but adds nice substance)
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
½ red onion, very thinly sliced or finely diced (adjust to your preference for onion)
1 cup chopped cucumber
½ cup chopped fresh cilantro or parsley (or a mix of both)
¼ cup chopped peanuts, for garnish (optional)
For the Peanut Sauce:
⅓ cup creamy peanut butter (natural, unsweetened is ideal)
3 tablespoons soy sauce or tamari (for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup (for vegan)
1 clove garlic, minced or grated
½ teaspoon grated fresh ginger (optional)
2–4 tablespoons warm water, to thin to desired consistency
Pinch of red pepper flakes (optional)

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Instructions

1. Prepare the Edamame and Quinoa (if using): If using frozen edamame, steam or boil according to package directions, then drain and cool. Cook quinoa or couscous according to package directions, fluff, and cool slightly.
2. Chop the Vegetables: Dice bell peppers into small pieces. Thinly slice or finely dice red onion. Chop cucumber into bite-sized pieces. Chop fresh herbs.
3. Make the Peanut Sauce: In a medium bowl, whisk together peanut butter, soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and grated ginger (if using). Gradually whisk in warm water until smooth and drizzling consistency. Stir in red pepper flakes, if desired.
4. Combine the Salad: In a large bowl, combine cooled edamame, cooked quinoa (if using), diced bell peppers, red onion, and cucumber. Add most of the chopped herbs.
5. Dress and Toss: Pour about half of the peanut sauce over the salad ingredients. Toss gently to coat. Add more dressing as needed to reach desired coating.
6. Garnish and Serve: Transfer to a serving dish. Garnish with reserved herbs and chopped peanuts (if using). Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. The peanut sauce may thicken; whisk in a tablespoon or two of warm water to loosen before serving. It is best served cold or at room temperature and is not intended to be reheated.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 600mg
Fat: 20g
Carbohydrates: 30g
Fiber: 8g
Protein: 15g