Ingredients
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)
Dressing
- 2 tablespoons canola oil
- 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- 1/2 tablespoon spicy chili and garlic sauce (see notes)
- 1 teaspoon fresh grated ginger (or substitute about 1/3 teaspoon ground ginger)
Instructions
- Combine the salad ingredients: In a large bowl, add the cooked and cooled edamame along with the matchstick carrots and thinly sliced cucumber. Toss gently to mix the vegetables evenly.
- Prepare the dressing: In a small jar or container with a tight-fitting lid, combine the canola oil, low-sodium soy sauce, spicy chili and garlic sauce, and fresh grated ginger. Cover and shake vigorously until the dressing is well blended.
- Toss the salad with dressing: Pour the prepared dressing over the edamame and vegetable mixture. Stir carefully to ensure every ingredient is coated thoroughly with the flavorful dressing.
- Garnish and serve: Sprinkle the salad with sesame seeds for an added nutty crunch and serve immediately or chill briefly before serving for a cooler salad experience.
Notes
- The spicy chili and garlic sauce can be adjusted to taste or substituted with sriracha or another chili paste.
- Edamame can be purchased frozen; simply boil and cool before using in the salad.
- For a gluten-free version, use tamari instead of soy sauce.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (time to boil edamame if needed)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Fat
