Description
A refreshing, protein-packed Edamame Salad tossed with crisp vegetables and a nutty sesame dressing. Perfect for quick lunches, picnics, or light dinners, this vibrant salad bursts with color, crunch, and flavor.
Ingredients
Scale
- 2 cups shelled edamame, cooked and cooled
- 1 red bell pepper, diced
- 1 medium carrot, julienned
- 1 small cucumber, diced
- 2 green onions, finely sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic to make the dressing.
- Toast sesame seeds in a dry skillet until golden and fragrant, then set aside.
- In a large mixing bowl, combine edamame, bell pepper, carrot, cucumber, and green onions.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- Sprinkle toasted sesame seeds on top and toss once more.
- Chill the salad for about 10 minutes before serving for the best flavor.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Substitute maple syrup for honey to make it vegan.
- Make the dressing ahead and store it for up to 5 days in the fridge.
- Serve chilled for the best flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
Keywords: edamame salad, sesame dressing, healthy lunch, vegan salad, Asian salad recipe