Asian Edamame Salad
A vibrant and flavorful salad bursting with nutty edamame, crunchy vegetables, and a zesty dressing.
Ingredients
Salad Base
- 2 cups shelled edamame Ensure edamame is shelled before cooking.
- 1 cup diced cucumbers Use fresh cucumbers for the best crunch.
- 1 cup shredded carrots Shredding enhances the texture.
- ½ cup chopped red bell pepper Add sweetness and color.
- ¼ cup chopped green onions
- ¼ cup cilantro Can be swapped with parsley or basil.
Dressing
- 3 tablespoons soy sauce Use tamari for a gluten-free option.
- 2 tablespoons sesame oil Can be replaced with olive oil.
- 1 tablespoon rice vinegar Provides tanginess.
- 1 teaspoon grated ginger Fresh ginger adds a nice flavor.
- 1 teaspoon sesame seeds Sprinkle on top before serving.
Instructions
Preparation
- Gather all your ingredients.
- Boil the edamame in a pot of water for approximately 5 minutes. Once tender, drain them thoroughly and allow them to cool.
- In a large mixing bowl, combine diced cucumbers, shredded carrots, chopped red bell pepper, chopped green onions, and cilantro.
- Once the edamame has cooled, add them to the bowl with the other vegetables. Toss gently to combine.
Dressing
- In a separate bowl, whisk together soy sauce, sesame oil, rice vinegar, and grated ginger.
- Pour the dressing over the mixed salad and toss everything together gently.
Serve
- Before serving, sprinkle with sesame seeds.
- For optimal flavor, let the salad sit in the fridge for about 30 minutes before serving. Serve chilled.
Notes
This salad is versatile and can be served as a side dish or a light lunch. It works well for meal prep and is best enjoyed cold.