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Crunchy Cabbage and Edamame Salad with Ginger Peanut Dressing

Crunchy cabbage and edamame salad with ginger peanut dressing combines crisp vegetables, tender edamame, and a smooth, tangy peanut sauce. Toss it together and finish with chopped roasted peanuts for extra crunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Asian
Calories: 440
Ingredients Method Notes

Ingredients
  

For the dressing
  • 0.33 cup creamy peanut butter
  • 3 tablespoons warm water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons ginger freshly grated
  • 1 cloves garlic small, minced
For the salad
  • 1 lb green cabbage thinly sliced
  • 1.5 cups carrots shredded
  • 1 bag (12 oz) edamame frozen, shelled
  • 4 scallions thinly sliced
  • 0.5 cup fresh cilantro chopped
  • 0.5 cup roasted peanuts roughly chopped

Method
 

Make the dressing
  1. Whisk the peanut butter, warm water, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic in a medium bowl until smooth.
Prepare the salad
  1. Cook the edamame according to the package directions, then drain, rinse under cold water, and cool.
  2. Combine the cabbage, carrots, cooled edamame, scallions, and cilantro in a large serving bowl.
Toss and serve
  1. Pour the dressing over the salad and toss until evenly coated, then sprinkle with the peanuts and serve.

Notes

For the best crunch, add the peanuts just before serving. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free tamari in place of soy sauce.