Crisp Cucumber and Edamame Salad With Toasted Sesame Topping
Edamame, Carrot and Cucumber Salad With Soy Ginger Dressing is a crisp, protein-rich salad with a bright, tangy, and slightly sweet dressing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 1/2 cups shelled edamame, cooked
1 cup julienned carrots
1 cup thinly sliced cucumber
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon fresh ginger, grated
1 teaspoon honey or maple syrup
1 garlic clove, minced
1 tablespoon sesame seeds, toasted
2 tablespoons chopped scallions
Salt and pepper, to taste
Instructions
- Cook edamame according to package directions, rinse under cold water, and set aside.
- Peel and julienne carrots, thinly slice cucumber, and combine with edamame in a large bowl.
- Whisk together soy sauce, rice vinegar, sesame oil, ginger, honey, and garlic. Adjust seasoning.
- Pour dressing over vegetables and toss gently. Let sit 5–10 minutes.
- Sprinkle sesame seeds and scallions before serving. Serve chilled or room temperature.
Notes
Prepare dressing ahead, store separately, and toss vegetables just before serving for best crunch.