Edamame Crunch Salad

Edamame Crunch Salad

from crowdedkitchen.com
20 min
10 servings

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

  • 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)
  • 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
  • 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

Directions

  1. 1

    Cook edamame in salted water according to package directions. Drain well and set aside to cool.

  2. 2

    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).

  3. 3

    Whisk together dressing ingredients.

  4. 4

    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.