Edamame, carrot and cucumber salad with soy ginger dressing is a light and refreshing salad with a little kick and a lot of flavor. It’s perfect for an easy dinner side dish and is vegan and gluten-free.
Welcome to a new week my friends!
I hope you had a lovely weekend! We spent ours outside working in the garden. Lots of old dirt and pine straw was dug up, 14 bags of new dirt was moved in, and lots of plants and flowers were added. 🌺🌼
Felt good and now we’ll have a pretty spot to look at all spring and summer! But of course we’re all here for the FOOD!
Today’s recipe is a “me” kind of recipe.
Meaning, I make it for me and I don’t share it with my family. 😂
I’m not the only one who does that right? Right?!
My kids would likely not even touch this and if they did, they would cry that it was “too spicy for my mouth.”
My husband would probably go for it as a side dish — he’s happy to go along with pretty much whatever I serve.
But really, I’m the one who loves and adores each and every flavor and ingredient in this edamame, carrot and cucumber salad with soy ginger dressing.
So I make it for me and inhale it all myself!
It’s seriously so scrumptious and addictive. I think it’s the massive CRUNCH factor in this salad that has me in love. 💚
Plus it’s so light and fresh. And that super easy, super delicious soy ginger dressing coating every single bite. Mmm…
I can’t help but keep going back for more! 😍
Notes on edamame, carrot and cucumber salad:
- The edamame for this recipe needs to be cooked and cooled, so please plan accordingly.
- You can sub about 1/2 teaspoon hot sauce and 1/2 teaspoon minced garlic for the chili garlic sauce if you prefer. You can adjust the amount of hot sauce to your spice level liking.
- You can also add chopped green onions or thinly sliced red onion to this salad if you prefer.
- The dressing for this salad is a half portion of my homemade soy ginger dressing. I included the ingredients and amounts in the recipe card below as well.
- Be sure to use low-sodium soy sauce if you can to control the amount of sodium. And be sure to substitute tamari for the soy sauce if you need this to be gluten-free.
- This salad keeps for 2-3 days in a covered container in the refrigerator, but it will start to lose some crunch after the second day.
Also, this soy ginger dressing takes just minutes to make and is so delicious, I think you’ll find it’s well worth it.
But I know life sometimes life happens and one more thing to make or do is just not an option. So you could certainly substitute a store-bought Asian-style vinaigrette if you prefer.
Whether or not you plan to share this with anyone else, I hope you give this easy edamame salad a try!
Have a wonderful week!
P.S. If you fall as much in love with this soy ginger dressing as I have, here’s a few other recipes that feature it:
- Brown rice edamame salad with carrots
- Brown rice Buddha bowl
- Asian chicken chopped salad
- Asian chicken mason jar salad
For the salad:
- 2 cups edamame, cooked and cooled
- 1 heaping cup matchstick carrots, cut in half if long
- 1 English cucumber, cut in half lengthwise then thinly sliced into half-moons
- Sesame seeds, for serving
For the soy ginger dressing:
- 2 tablespoons canola oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- 1/2 tablespoon spicy chili and garlic sauce (see notes)
- 1 teaspoon fresh grated ginger (or substitute about 1/3 teaspoon of ground ginger)
- Combine the cooked and cooled edamame in a large bowl with the carrots and cucumber.
- Make the dressing. In a small jar or container with a tight fitting lid, add all of the dressing ingredients. Cover and shake well until combined.
- Pour the dressing over the edamame and veggies and stir until everything is well coated.
- Sprinkle with sesame seeds, if desired, and serve.
The edamame for this recipe needs to be cooked and cooled, so please plan accordingly.
You can sub about 1/2 teaspoon hot sauce and 1/2 teaspoon minced garlic for the chili garlic sauce if you prefer. You can adjust the amount of hot sauce to your spice level liking.
You can also add chopped green onions or thinly sliced red onion to this salad if you prefer.
This salad keeps for 2-3 days in a covered container in the refrigerator, but it will start to lose some crunch after the second day.
This soy ginger dressing takes just minutes to make and is so delicious, but you could substitute a store-bought Asian-style vinaigrette if you prefer.
Amount Per Serving: Calories: 226Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 237mgCarbohydrates: 15gFiber: 7gSugar: 4gProtein: 12g