Vegan Edamame Crunch Salad
Get your crunch on with this delicious Vegan Edamame Crunch Salad recipe! Perfect for a quick and healthy lunch or dinner.
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Looking for a quick and healthy meal that’s packed with plant-based protein and bursting with flavor? Look no further than this Vegan Edamame Crunch Salad! Loaded with a colorful mix of fresh veggies, protein-rich edamame beans, and topped with a deliciously savory dressing, this salad is perfect for a satisfying lunch or dinner.
So if you’re ready to add a little crunch to your mealtime routine, let’s get started with this tasty recipe!
Edamame Health Benefits
Edamame is a nutritious food that’s packed with protein, fiber, vitamins, and minerals. Here are some of the key nutritional benefits of edamame:
- Protein: Edamame is a great source of plant-based protein, with around 18 grams of protein per cup (cooked). This makes it an excellent option for vegetarians and vegans looking to boost their protein intake.
- Fiber: Edamame is also high in fiber, with about 8 grams of fiber per cup. This can help promote feelings of fullness and aid in digestion.
- Vitamins: Edamame is a good source of several vitamins, including vitamin K, vitamin C, and folate. Vitamin K is important for bone health, while vitamin C is an antioxidant that helps boost immune function. Folate is important for cell growth and development.
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Vegan Edamame Crunch Salad
Ingredients:
3/4 cup quinoa, uncooked
16 oz. frozen edamame (not in the shell)
2 carrots, chopped
3 cups kale, de-stemmed and chopped
1 1/2 cups shredded red cabbage
1/4 cup fresh cilantro, chopped
3/4 cup peanuts
For the peanut dressing:
3 tbsp creamy peanut butter
2 tbsp maple syrup
2 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tbsp soy sauce
1 tsp freshly grated ginger
2-3 tbsp water
Directions:
To cook the quinoa: Rinse the quinoa in a fine-mesh strainer under cold running water for about 30 seconds. This removes any residue or bitterness on the grains.
In a medium saucepan, bring the 1 1/2 cups of water to a boil. Add the quinoa to the saucepan and stir it in.
Reduce the heat to low and cover the saucepan with a lid. Let the quinoa simmer for 15-20 minutes or until all the water has been absorbed. Remove the saucepan from heat and let it sit for 5 minutes, covered. Fluff the quinoa with a fork and let cool.
While the quinoa is cooking, cook the frozen edamame according to the directions on the bag.
In a large bowl, combine the cooked quinoa and edamame, carrots, kale, shredded red cabbage, fresh cilantro and peanuts. Toss to combine.
In a small bowl, whisk together the creamy peanut butter, rice vinegar, maple syrup, toasted sesame oil, fresh ginger and water.
This Vegan Edamame Crunch Salad is a delicious and healthy meal option that’s packed with plant-based protein and fiber. It’s easy to customize with your favorite veggies and toppings, and the tangy dressing ties everything together perfectly.
Whether you’re looking for a quick lunch or a light dinner, this salad is a great choice that’s sure to satisfy. Plus, with quinoa as the base, it’s both gluten-free and vegan-friendly. So next time you’re in the mood for a refreshing and flavorful salad, give this recipe a try and enjoy the satisfying crunch of edamame!
Vegan Edamame Crunch Salad
Ingredients
- 3/4 cup quinoa, uncooked
- 16 oz frozen edamame (not in the shell)
- 2 carrots, chopped
- 3 cups kale, de-stemmed and chopped
- 1 1/2 cups shredded red cabbage
- 1/4 cup fresh cilantro, chopped
- 3/4 cup peanuts
For the peanut dressing:
- 3 tbsp creamy peanut butter
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 tsp freshly grated ginger
- 2-3 tbsp water
Instructions
- In a medium saucepan, bring the 1 1/2 cups of water to a boil. Add the quinoa to the saucepan and stir it in.
- Reduce the heat to low and cover the saucepan with a lid. Let the quinoa simmer for 15-20 minutes or until all the water has been absorbed. Remove the saucepan from heat and let it sit for 5 minutes, covered. Fluff the quinoa with a fork and let cool.
- While the quinoa is cooking, cook the frozen edamame according to the directions on the bag.
- In a large bowl, combine the cooked quinoa and edamame, carrots, kale, shredded red cabbage, fresh cilantro and peanuts. Toss to combine.
- In a small bowl, whisk together the creamy peanut butter, rice vinegar, maple syrup, toasted sesame oil, fresh ginger and water.
Looking for more salad recipes like this Vegan Edamame Crunch Salad?
Vegan Southwestern Quinoa Salad
Vegan Roasted Delicata Squash Salad
Fast and Easy Vegan Avocado Salad with Tahini Dressing
Did you try this recipe? I’d love to see the results! If you enjoyed making this Vegan Edamame Crunch Salad I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
