This antioxidant-rich crunchy rainbow edamame salad with a seriously addictive tangy peanut dressing will energize you for hours. Best of all? It comes together in no time flat!
Why you’ll love this recipe
This salad is so good for you and incredibly easy to make! It holds up well, making it perfect for meal prepping and taking to work for lunches during the week. The flavorful dressing takes it to the next level. Plus, the salad is so pretty to look at, it’s guaranteed to put a smile on your face.
Ingredients
- Creamy peanut butter: Any kind works, but try to find a version without added salt and sugar, if possible.
- Low-sodium tamari: This gluten-free substitute for soy sauce is similar in taste, but with a fraction of the sodium.
- Lime: Adds tang to the dressing.
- Maple syrup: A natural alternative to refined sugar. Adds a sweet undertone to the dressing.
- Rice vinegar: Often used in Asian-inspired dishes, rice vinegar adds a subtle sourness to the dressing.
- Ground ginger: Ground ginger adds a touch of sweetness without overpowering the other flavors. Ginger is a superfood of the spice world, particularly known for its cardiovascular benefits.
- Edamame: Edamame are immature green soybeans. For convenience, this recipe calls for shelled edamame. You can often find shelled edamame in the freezer section. Edamame is a fantastic source of plant-based protein. Its mild flavor and appealing color and texture make it a great introduction to soy foods for those interested in their benefits, but wary of tofu or tempeh.
- Red cabbage: Red cabbage gets its brilliant color from anthocyanins, which have antioxidant properties. Benefits include supporting heart and gut health and fighting inflammation.
- Broccoli florets: Broccoli, a cruciferous vegetable, is one of the healthiest foods you can eat. It is high in fiber and supports heart health. It also is a source of sulforaphane, which can help regulate blood sugar and may help fight cancer.
- Red bell pepper: Known for its antioxidants and high levels of vitamin C.
- Carrots: Among other things, carrots are a great source of beta carotene, which helps maintain good vision.
- Baby kale: Baby kale works well for dressing the salad in advance because it absorbs the flavor of the dressing without getting too soggy. Feel free to substitute romaine or another leafy green for the baby kale, depending on your preference or what you have on hand.
Instructions
Prepare the tangy peanut dressing by mixing the peanut butter, low-sodium tamari, lime juice, maple syrup, rice vinegar, and ground ginger in a blender or mini food processor, or with a whisk in a small bowl. Add 1 teaspoon of water if you prefer a thinner consistency.
Next, chop the veggies. Spread the baby kale over the bottom of a large serving bowl. Add the edamame and other vegetables on top of the kale, arranging them in individual sections to create a pretty rainbow effect.
To finish, drizzle the dressing over the prepared salad ingredients and serve. If you prefer a tossed salad instead, simply toss the vegetables with the dressing.
Enjoy as-is or garnish with your favorite toppings, such as crushed peanuts, diced avocado, fresh cilantro, and/or sesame seeds.
FAQ
Look for shelled edamame in the frozen vegetable section of well-stocked supermarkets. They taste great when thawed.
While edamame in the shell work well in some recipes, I recommend sticking with shelled edamame here. This salad is all about convenience. Nothing kills convenience like painstakingly extracting edamame from the shell one piece at a time.
Related
Find more salad ideas here:
Easy Rainbow Crunch Edamame Salad with Tangy Peanut Dressing
Equipment
- 1 mini food processor (optional)
Ingredients
Tangy peanut dressing
- ¼ cup creamy peanut butter
- 2 tablespoons low-sodium tamari
- 2 tablespoons lime juice (juice of approximately 2 small limes or 1 medium lime)
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- ¼ teaspoon ground ginger
- 1 teaspoon water to thin, if needed
Salad
- 3 cups baby kale or other green of your choice, loosely packed
- 1¼ cups shelled edamame
- 1¼ cups red cabbage shredded
- 1¼ cups broccoli florets
- 1¼ cups carrots cut into matchsticks or small pieces
- 1 medium red bell pepper diced (approximately 1 cup)
Garnishes (optional)
- crushed peanuts or sliced almonds
- diced avocado
- fresh cilantro
- sesame seeds
Instructions
- Make the peanut dressing: In a blender or food processor, blend the dressing ingredients until smooth. Alternatively, whisk them together in a small bowl. Whisking may result in little flecks of peanut butter visible throughout the dressing instead of a smooth, even consistency. The taste, however, will be unaffected.
- Make the salad: Chop the veggies. Layer the baby kale at the bottom of a large serving bowl and top if off with the edamame and other vegetables, each in its own section, to create a rainbow effect. Alternatively, simply toss all the veggies together in a large bowl.
- Dress the salad: Drizzle the dressing over the prepared salad ingredients in the large bowl. Alternatively, if you prefer, toss to coat. If you are meal prepping individual portions, consider holding off on dressing the individual servings until you are ready to eat. This will help keep the veggies from getting soggy. Enjoy the salad as-is or garnish it with toppings, such as crushed peanuts, diced avocado, fresh cilantro, and sesame seeds.
Notes
- Keep leftovers in the fridge and enjoy within 4 days.
