Go Back
Overhead shot of shredded purple cabbage, julienned orange carrots, and bright green edamame beans in a white ceramic bowl. (Asian Edamame Salad Recipe)

Vibrant Asian Edamame Salad Recipe with Creamy Peanut Dressing

This highly nutritious Asian Edamame Salad Recipe features crunchy shredded purple cabbage, julienned orange carrots, and bright green plump edamame, all generously drizzled with a thick, creamy tan peanut dressing and topped with fresh garnishes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course, Salad
Cuisine: Asian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Asian Edamame Salad Ingredients
  • 3 cups shredded purple cabbage Finely shredded
  • 2 cups julienned orange carrots Sliced into matchsticks
  • 1.5 cups shelled green edamame beans Thawed and patted dry
  • 0.5 cup creamy peanut butter Smooth and natural
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil Toasted
  • 1 tbsp maple syrup
  • 3 tbsp warm water Add slowly to thin dressing
  • 0.25 cup fresh cilantro Chopped
  • 2 stalks scallions Thinly sliced
  • 0.25 cup roasted peanuts Crushed
  • 1 tbsp white sesame seeds Toasted

Equipment

  • 1 Julienne Peeler Essential for perfectly uniform orange carrots.
  • 1 Chef's Knife Required for finely shredding the purple cabbage.
  • 1 Mixing Bowl and Whisk Needed to emulsify the creamy tan peanut dressing.

Method
 

Step-by-Step Directions
  1. Using a chef's knife and a julienne peeler, finely shred the purple cabbage and julienne the orange carrots. Toss them together in a large mixing bowl to create your crunchy base.
  2. Boil the shelled green edamame beans for exactly 2 minutes until bright green. Drain, shock in ice water, and pat completely dry with a paper towel.
  3. In a medium bowl, vigorously whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, and maple syrup. Slowly drizzle in warm water until a thick, creamy tan-colored dressing forms.
  4. Place the cabbage and carrot mix in a shallow white ceramic bowl. Top with a generous pile of plump edamame, then drizzle streaks of the creamy peanut dressing generously over the top.
  5. Garnish the salad evenly with finely chopped cilantro, thinly sliced scallions, crushed roasted peanuts, and toasted white sesame seeds. Serve immediately.

Notes

Tip 1: Make sure to thoroughly dry the edamame beans so they don't water down the thick peanut dressing.
Tip 2: For ultimate crunch, store the dressing separately and only toss the salad right before serving.