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Crunchy Asian Edamame Salad

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A vibrant, nutrient-packed salad featuring edamame and fresh vegetables, perfect as a stand-alone meal or a side dish.

Ingredients

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  • 2 cups shelled edamame (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 cup shredded carrots
  • 1 cucumber, diced
  • 1 cup red cabbage, shredded
  • 3 green onions, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup toasted sesame seeds
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Cook the edamame according to package instructions if frozen, or boil in water for about 3-4 minutes if fresh. Drain and rinse under cold water.
  2. In a large mixing bowl, combine the cooked edamame, diced red bell pepper, shredded carrots, diced cucumber, shredded red cabbage, sliced green onions, and chopped cilantro. Toss gently to combine.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or agave syrup), grated ginger, and minced garlic.
  4. Pour the dressing over the salad mixture and toss to ensure everything is well-coated.
  5. Add the toasted sesame seeds and mix gently. Season with salt and pepper to taste.
  6. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.

Notes

This salad can be stored in an airtight container in the refrigerator for up to 3 days. Consider adding nuts for extra crunch.

Nutrition

Find it online: https://lunarecipez.com/crunchy-asian-edamame-salad/

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