This easy edamame salad with soy ginger dressing is light, refreshing with a little kick and a lot of flavor!
Combine the cooked and cooled edamame in a large bowl with the carrots and cucumber.
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.
|Amount Per Serving||As Served|
|Calories 155kcal Calories from fat 90|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|