Edamame Peanut Crunch Salad


  • 16 oz cooked edamame (about 3 cups)
  • 2 cups thinly sliced red cabbage
  • 1 bunch lacinato kale, thinly sliced
  • 1 ½ cups cooked quinoa
  • 1 cup shredded carrots
  • 1 cup peanuts, roughly chopped
  • ¼ cup chopped green onion
  • ¼ cup chopped cilantro

Peanut Dressing

  • 3 tbsp creamy peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice (about 1 lime)
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 tsp grated or minced garlic
  • Splash of water, if desired to thin the sauce 


  1. To a large salad bowl, add the edamame, cabbage, kale, quinoa, carrots, peanuts, green onion, and cilantro. 
  2. In a small bowl, whisk together all ingredients for the peanut dressing, adding a splash of water if desired to thin the dressing.
  3. Drizzle the dressing over the salad and toss to combine. 

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