Edamame, carrot and cucumber salad
This easy edamame salad with soy ginger dressing is light, refreshing with a little kick and a lot of flavor!
Yield: 4 servings
Ingredients
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)
- ½ tablespoon spicy chili and garlic sauce (see notes)
- 1 teaspoon fresh grated ginger (or substitute about ⅓ teaspoon of ground ginger)
Instructions
- 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.
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Notes
The edamame for this recipe needs to be cooked and cooled, so please plan accordingly.
You can sub about ½ teaspoon hot sauce and ½ 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.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 15g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 237mg | Fiber: 7g | Sugar: 4g
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