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Does the perfect peanut dressing recipe seem elusive? Look no further. This pantry-based recipe provides classic flavor with minimal effort and can be used in so many ways.

Edamame Crunch Salad

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Refreshingly crisp and tossed in an irresistible peanut dressing, this flexible, veggie-rich salad shines as a main dish or a crowd-pleasing side. The perfectly balanced dressing is endlessly versatile—you can also use it to elevate noodle and rice bowls or as a sauce for chicken, shrimp, and roasted veggies. (Note: For those who need a peanut-free recipe or simply to mix things up over time, I recommend using my favorite Sesame Soy Vinaigrette, which I've included in the recipe notes.)
Yield: 4 entree or 8 side dish servings and ~1 cup peanut sauce (recipe easily halves or doubles)
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Prep Time 20 minutes
Total Time 20 minutes

Ingredients
 

For the Edamame Crunch Salad:

  • 1 (12-ounce) bag frozen shelled edamame (also called mukimame), or 2 rounded cups, thawed*
  • 14 ounces shredded cabbage (~7 packed cups; napa and savoy are nice, but regular green works too—I mix in red cabbage, baby bok choy, and kale when available; a package of pre-shredded coleslaw mix may also be used)
  • 1 cup shredded carrots
  • 1 red bell pepper, slivered (~1 cup) or 1 cup finely chopped broccoli (or both)
  • 2-3 scallions, white and green parts slivered 
  • 1 cup roasted salted cashews or peanuts (for variety or for a nut-free recipe, you can use roasted sunflower seeds, pumpkin seeds, or a mix—and see alternate dressing in recipe notes)
  • Optional add-ins: 2 cups cooked and shredded chicken (from 2 large breasts or 1 pound raw); 1-2 cups cooked rice (brown or white; could sub quinoa); ¼ to ⅓ cup chopped fresh cilantro (or parsley if not a fan)

For the Peanut Sauce:

  • ¼ cup (64g) peanut butter (I use creamy)
  • ¼ cup (60ml) low sodium soy sauce or tamari
  • 3 tablespoons (60g) honey
  • 3 tablespoons (45ml) unseasoned rice vinegar
  • 1 tablespoon minced (7g) fresh ginger (could sub 1 teaspoon ground ginger)
  • 1 teaspoon minced garlic (~ 1 medium clove; may sub ¼ teaspoon garlic powder)
  • 1-2 teaspoons sriracha sauce (or to taste)
  • 2 tablespoons (28ml) avocado, olive, or vegetable oil of choice

Instructions

  1. Make the peanut sauce: Whisk the peanut butter, soy sauce, honey, vinegar, ginger, garlic, and sriracha together in a small bowl until smooth. (Tip: To avoid lumps, it is easiest to slowly whisk the liquid ingredients into the peanut butter to gradually thin it out. However, if you dump everything in at once, don't worry—just keep whisking until it smooths out!) Storage: The peanut sauce will keep for a quite a few weeks in the fridge. It will also thicken and the flavors will improve as the sauce rests, so I like to prepare it even a hour or so before using. Finally, for an extra layer of depth, you can stir in a teaspoon of toasted sesame oil.
  2. Assemble the salad: To a large bowl (bigger is better for easier tossing!), add the edamame, cabbage, carrots, bell pepper and/or broccoli, scallions, and optional chicken and/or other add-ins. Drizzle some of the dressing over top—I eyeball about ⅓ cup to start—and toss until everything is evenly coated, drizzling in more dressing, as needed. You will have enough peanut sauce to save for another day. Make-ahead tip: At this point, the salad may be covered and refrigerated for 2-3 hours. If time allows, a short 15-20 minutes in the fridge will allow the flavors to soak in a bit.  
    Just before serving, sprinkle with the cashews or nuts/seeds of choice and toss again. Tip: For maximum crunch if expecting leftovers, you may wish to use these as a topping.

Notes

Edamame tip: While you can cook the edamame according to the package directions, it will have the same great taste and texture if you merely thaw it. To expedite thawing, place the edamame in a strainer and run water over top. Drain well and pat dry before adding to the salad.
A few more options: Shrimp or salmon—even tofu—could be added instead of chicken. Additionally, slivered radishes, snap peas, cucumbers, jicama, and water chestnuts all complement this salad nicely and supply additional crisp and crunchy elements. Feel free to create your own variations on the base recipe.
Gluten-free? Be sure to use gluten-free soy sauce or tamari.
Peanut allergy? This Sesame Soy Vinaigrette is excellent, whether you need a recipe without nuts or simply want to mix things up. Whisk together: 
  • ¼ cup (60ml) soy sauce (use GF soy sauce or tamari as needed)
  • 2 tablespoons (28ml) toasted sesame oil
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) fresh lemon juice (may sub lime juice)
  • 1 teaspoon (5ml) sambal oelek or sriracha sauce
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