Description

Colorful, crunchy, and packed with fruits and vegetables, this edamame crunch salad is a super fresh salad that's easy to make and packed with nutrients.

Ingredients

Units Scale

Salad:

12 ounces shelled edamame, cooked
3 cups finely chopped red cabbage
2 bell peppers, finely diced (~2 cups)
1 cup shredded carrot
1 cup finely diced cucumber
1 cup diced mandarin orange segments (or tangerines)
1/3 cup finely chopped scallions (~2-3 large scallions)
1/4 cup finely chopped cilantro
Salt to taste (~1/2 tsp)

Honey Sriracha Miso Dressing:

1/3 cup avocado or sesame oil
2 1/2 tablespoons freshly squeezed lime juice
2 tbsp white miso
2 tablespoons sriracha
4 teaspoons honey
1 1/2 teaspoons garlic powder
3/4 teaspoons ground ginger

Sweet and Salty Peanuts:

1 cup lightly salted, roasted peanuts
2 teaspoons oil
1 teaspoon honey
1/2 teaspoon kosher salt
1/8 teaspoon cayenne
2 teaspoons granulated sugar, divided

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Instructions

Cook edamame in salted water according to package directions. Drain well and set aside to cool.
To make peanuts, add oil, honey, salt, 1 tsp sugar and cayenne to a small pan over medium heat. Stir well, then add in the peanuts. Cook, stirring often, for 5-7 minutes, then remove from heat and transfer to a sheet pan lined with parchment paper to cool. Once cooled, add to a bowl and toss in remaining 1 tsp sugar (this keeps them from getting too sticky).
Whisk together dressing ingredients.
Add all salad ingredients except salt to a large bowl, then pour dressing over the top and toss well to coat. Taste and add additional salt if desired, but note that the flavors will intensify as it sits. You can serve right away, or for maximum flavor, refrigerate for 2 hours before serving.

Notes

Let the salad sit: After an hour or two, the vegetables and fruits will soak up the dressing a bit, making the salad even more flavorful.

If you're short on time, you can just add the peanuts into the salad without cooking them. It will still be great.

Be sure to chop everything into small slices or pieces. This will help ensure each bite is evenly packed with each ingredient, and will make this salad a true spoon salad that doesn't need a fork.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salads
Method: No Cook
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 258
Sugar: 11.5 g
Sodium: 374.7 mg
Fat: 17.5 g
Carbohydrates: 20 g
Fiber: 5.5 g
Protein: 9.3 g