Peanut Pasta Salad with Edamame, Charred Vegetables, and Lime

This is a bold, punchy salad that sits somewhere between Thai peanut noodles and a crunchy vegetable bowl. Rotini gets tossed in a pourable peanut dressing with soy sauce, chili crunch oil, and fresh lime, and everything comes together at room temperature so the flavors settle into each other nicely. The edamame adds a satisfying bite, the red cabbage brings color and crunch, and the grated carrot soaks up the dressing in the best way. It photographs beautifully, handles well for meal prep, and has enough heat and acid to keep things interesting all the way to the last bite.

Ingredients

  • enough to yield 4 cups cooked Dried rotini pasta
  • 1 cup Edamame, shelled
  • 1 bunch Green onions, thinly sliced
  • ¼ head Red cabbage, finely shredded
  • 1 cup grated Carrots, peeled and grated on the large holes of a box grater
  • 1 bunch Fresh cilantro, roughly chopped, leaves and tender stems
  • ⅓ cup Peanuts, crushed or roughly chopped
  • 1 Lime, juiced
  • ⅓ cup Natural peanut butter, melted gently until pourable
  • 2 tbsp Soy sauce
  • 1 tbsp Sriracha
  • 1 tbsp Chili crunch oil
  • 1 tsp Maple syrup
  • 2–3 tbsp Water
  • to taste Salt

Instructions

  1. If your edamame is frozen, spread 1 cup (150 g) shelled edamame on the counter or in a bowl and let it sit at room temperature while you get started. It will thaw in about 20 minutes. If it is fresh, no action needed yet.
  2. Bring a large pot of well-salted water to a boil over high heat. Cook the rotini (enough to yield 4 cups cooked, roughly 6 oz / 170 g dry) according to package directions until just tender. Drain through a colander, rinse under cold water until completely cool, then toss with a tiny drizzle of neutral oil to prevent sticking. Set aside.
  3. While the pasta cooks, shred ¼ head red cabbage finely with a sharp knife. Set aside in your large mixing bowl.
  4. Peel 2 medium carrots and grate them on the large holes of a box grater to get 1 cup (110 g) grated carrot. Add to the bowl with the cabbage.
  5. Slice 1 bunch green onions thinly into rounds. Roughly chop 1 bunch cilantro, leaves and tender stems together. Add both to the bowl.
  6. Check that the edamame is fully thawed. Drain off any pooled water and add the 1 cup (150 g) edamame to the bowl.
  7. Make the dressing. Gently melt ⅓ cup (85 g) peanut butter in a small bowl in the microwave for about 20 seconds, or set the jar in warm water for a few minutes, until it is loose and pourable. Juice 1 lime into the bowl, then add 2 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp chili crunch oil, and 1 tsp maple syrup. Whisk until smooth. It will look thick. Add water one tablespoon at a time, whisking between each, until the dressing pours easily off a spoon. You will need between 2 and 3 tbsp water. Taste it: it should be a little more intense than feels right, it mellows once it hits the pasta.
  8. Add the cooled pasta to the large mixing bowl with the vegetables. Pour over most of the dressing and toss everything together well. Taste and add more dressing, a squeeze of extra lime, or a pinch of salt as needed.
  9. Roughly crush or chop ⅓ cup (50 g) peanuts. Pile the salad into bowls or onto a large platter, then scatter the peanuts over the top. The salad is best at room temperature but holds well in the fridge for up to two days. If making ahead, keep the peanuts separate and add them just before serving so they stay crunchy.