Edamame Crunch Salad

My newest food initiative - Making a big big effort to do less snacking and more intentional afternoon eating. So incorporating a proper lunch into the mix is what that really comes downs to. Some fresh, refreshing, + fun salads specifically. This week, it meant treating my myself + surprising Jordan with this Edamame Crunch Salad. It’s just the most delicious version of a Thai coleslaw. Plenty of edamame, crunchy veggies (like red bell peppers + kale + cabbage), and my favorite - roasted peanuts. All chopped up + tossed up with the most delish creamy Asian dressing. It’s a 10/10 easy lunch salad.

 
 

Make it crunchy

They key to this salad, and what makes it so truly refreshing, is so many crunchy veggies. And that’s what gives it a coleslaw vibe (duh!). A base of a cabbage + kale salad mix is key, and then all the other fresh, crunchy veggies. Red bell peppers + red onion to name a couple.

My real clutch move for crunchy + veggie freshness - mincing up jalapeños and garlic together. The key is the real fine mince so that a chunk of raw jalapeño or garlic isn’t offensive. But the dressing will also help lightly tenderize and mute these two specific ingredients, so that they for sure add to the whole salad experience.

2 of my favorite crunch ingredients - edamame + peanuts.

Shelled edamame feels like the luxury ingredient in this salad. It’s meaty + refreshing + feels like a treat in every forkful. The peanuts are roughly chopped so little chunks get interspersed in the whole salad. Both have a little crunchy texture that’s better than a crispy rice noodle or a crouton.

 
 

Creamy soy dressing

The dressing is the best! Creamy Asian dressing that’s a blend of mayo + soy sauce + honey. Perfectly salty with the perfect subtle sweetness. A perfect dressing to tie it all together.

 
 

Major wife brownie points for this quick + simple salad lunch. And I can’t wait to whip it up again.

For the salad

  • 1 bag of cabbage salad mix (like a bag of coleslaw or a bag of TJs Cruciferous Crunch)

  • 2 garlic cloves

  • 1 jalapeño, seeded

  • 1 red bell pepper, thinly sliced

  • 1/4 red onion, thinly sliced (like with a mandolin)

  • 1 bunch of scallions, thinly sliced

  • 2 c. thawed edamame

  • 1 c. peanuts, roughly chopped

For the dressing

  • 1/4 c. olive oil

  • 1/4 c. sesame oil

  • 1.4 c. rice wine vinegar

  • 2 tbsp soy sauce

  • 2 tbsp honey

  • 1 c. mayo

Start by getting your veggies prepped. Add the salad mix to a large bowl. Mince the jalapeño + garlic together until you get a super fine mince, and then add to the bowl with the salad mix. Layer in the bell pepper, onion, scallion, edamame, + chopped peanuts.

Add all the ingredients for the dressing to a mason jar, Seal and shake until the dressing is smooth and well blended.

Pour the half of dressing over the veggies, toss, and add more dressing if desired. Let sit in the fridge for 15 minutes, then toss again. Serve in bowl - topping with extra green onions, peanuts, and sesame seeds. So quick + easy.

Lesley ZehnerComment