Name: Edamame, Carrot and Cucumber Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 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; 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 (adjust to taste); 1 teaspoon fresh grated ginger (or substitute with about ⅓ teaspoon of ground ginger)

Ingredients

Scale

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
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 (adjust to taste)
1 teaspoon fresh grated ginger (or substitute with about ⅓ teaspoon of ground ginger)

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Instructions

In a large bowl, mix together cooled edamame, matchstick carrots, and sliced cucumber until evenly distributed.
In a small jar, combine canola oil, rice wine vinegar, soy sauce, chili garlic sauce, and grated ginger. Shake well to mix.
Pour the dressing over the salad and toss gently to coat all ingredients.
Sprinkle sesame seeds on top before serving. Enjoy fresh!

Notes

Make sure edamame is completely cooled to prevent wilting.
Adjust the spiciness of the chili garlic sauce to your taste.
For a creamier texture, consider adding avocado or crushed peanuts.

Author: Jesseca
Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: Mixing
Cuisine: Asian

Nutrition

Calories: 150
Sugar: 3
Sodium: 350
Fat: 8
Saturated Fat: 1
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 15
Fiber: 4
Protein: 7
Cholesterol: 0