Description
This Edamame Salad is a vibrant and refreshing dish that brings together the protein-packed goodness of edamame with a medley of crunchy vegetables and a zesty dressing. Perfect for potlucks, summer picnics, or as a nutritious lunch, this salad is not only easy to prepare but also incredibly satisfying. Its bright colors and bold flavors make it a standout option for any occasion. With just 15 minutes of prep time, you can whip up this nutritious meal that everyone will love.
Ingredients
- 2 cups shelled edamame (fresh or frozen)
- 1 cup shredded carrot
- 1 cup finely shredded cabbage
- 1 cup diced cucumber
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons low-sodium soy sauce (or tamari)
- 1 tablespoon sesame oil
- 2 tablespoons extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup (or honey)
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon sesame seeds
Instructions
- If using frozen edamame, defrost and cook them in boiling water for 3–5 minutes. Drain and cool.
- In a large mixing bowl, combine cooked edamame, shredded carrot, cabbage, cucumber, green onions, and cilantro.
- In a separate bowl, whisk together soy sauce, sesame oil, olive oil, rice vinegar, maple syrup, and ginger to create the dressing.
- Pour the dressing over the salad ingredients and toss to combine. Let it rest for at least 10–15 minutes before serving.
- Serve chilled or at room temperature with a sprinkle of sesame seeds on top.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding other vegetables like bell peppers or avocado for added flavor. For an extra crunch, consider tossing in nuts such as almonds or walnuts. This salad can be made ahead of time; just hold off on adding the dressing until right before serving for maximum freshness.