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Edamame Peanut Salad Crunch

Depending on how snacky you're feeling, this is probably more reasonable to be a 2 serving snack, but this has hit the late night cravings for me in a way that fills me up with fibre, protein (10 g per serving!), fat, and flavour. Plus it's easy to throw together when it's late and you're craving something substantial.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 1 -2 servings
Course: Appetizer , Lunch
Cuisine: Asian , gluten-free

Ingredients

  • 1/2 cup cooked shelled edamame
  • 1/4 cup roasted unsalted red skinned peanuts they're crunchier, but any peanut will do
  • 2 tsp soy sauce use tamari if GF
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp maesil chung/Korean green plum syrup or maple syrup/any liquid sweetener you prefer
  • 1/2 tsp chili crisp optional but highly recommended
  • 1 tsp toasted sesame seeds to garnish

Instructions

    Cup of Yum
  1. Cook the edamame and drain well. Try to let it steam dry when you drain it from the hot water, otherwise it will dilute your dressing.
  2. In a bowl combine edamame, roasted peanuts, soy sauce, sesame oil, rice vinegar, maesil syrip, and chili crisp. Still well to combine.
  3. Garnish with toasted sesame seeds, and enjoy!