Description
This Edamame Peanut Salad is a vibrant, crunchy, and protein-packed dish perfect for a quick and healthy meal or side. Combining tender shelled edamame with crunchy roasted peanuts, fresh cucumber, and crisp bell pepper, tossed in a savory ginger-soy sesame dressing, this salad is bursting with fresh flavors and satisfying textures. Ready in just 20 minutes, it’s an ideal gluten-free and vegetarian option that can be enjoyed chilled or at room temperature.
Ingredients
Scale
Salad
- 2 cups shelled edamame
- 1 cup roasted peanuts
- 1 cup diced cucumber
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions
Dressing
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
- Cook Edamame: Cook the shelled edamame according to the package instructions, typically boiling until tender, then drain and cool.
- Combine Salad Ingredients: In a large bowl, mix the cooked edamame, roasted peanuts, diced cucumber, chopped red bell pepper, and green onions to create the base of the salad.
- Prepare Dressing: In a separate small bowl, whisk together soy sauce, sesame oil, rice vinegar, and grated ginger until well blended to form a flavorful dressing.
- Toss Salad with Dressing: Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure even coating and flavor distribution.
- Season and Serve: Season the salad with salt and pepper to your preference. Serve the salad chilled or at room temperature depending on your liking.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a drizzle of chili oil to the dressing.
- Roasted peanuts can be substituted with cashews or almonds for a different texture and flavor.
- This salad can be meal-prepped and stored in the fridge for up to 2 days; add dressing just before serving for best freshness.
- To keep it gluten-free, ensure soy sauce is tamari or a gluten-free variety.
