Crunchy Edamame Salad With Peanut Sauce
- Serves
- 4
- Prep Time
- 15 minutes
This crunchy edamame salad is all about texture and big, bold flavor. Crisp cabbage, sweet carrots, cool cucumber, and fresh herbs get tossed in a creamy peanut sauce with just the right balance of tang, spice, and nuttiness. It’s a quick, vegan-friendly meal you can whip up in 15 minutes—and it’s sturdy enough to hold up for meal prep all week.
Ingredients
For the Peanut Sauce
- 1/3 cup creamy natural peanut butter
- 3 tablespoons coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
- Juice of 1 lime
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha (optional)
- 1 teaspoon ground ginger
For the Bowls
- 9 ounces shelled edamame, thawed if frozen
- 2 cups (6 ounces) shredded or thinly sliced cabbage
- 1 1/2 cups (5 ounces) shredded carrots
- 1 English cucumber, sliced into thin 2-3 inch matchsticks
- 6 green onions, thinly sliced
- 1/2 cup cilantro, finely chopped
- 1/4 cup chopped peanuts, optional for topping
Directions
- Step 1
Make the peanut sauce: add the peanut butter, coconut aminos, lime juice, sesame oil, sriracha, ginger, and 3 tablespoons of warm water to a large mixing bowl. Whisk until fully combined. Add additional warm water, one tablespoon at a time, as needed to thin until the peanut sauce is completely smooth.
- Step 2
Assemble the salad: add the edamame, cabbage, carrots, cucumber, green onion, and cilantro to the mixing bowl. Toss the mix and coat the vegetables in the sauce.
- Step 3
Serve: enjoy immediately with a sprinkle of peanut on top or store in a sealed container in the refrigerator for up to 4 days.