Ingredients
Salad Ingredients
- 12 ounces shelled edamame
- 1 cup diced English or Persian cucumbers
- 1 red bell pepper, diced
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 2 teaspoons sesame seeds
Vinaigrette Ingredients
- 2 tablespoons rice wine vinegar
- 2 teaspoons olive oil
- 1 teaspoon sesame oil
- 1 teaspoon low sodium tamari or soy sauce
- 2 teaspoons honey (or maple syrup or agave for vegan option)
- 1/2 teaspoon sriracha
- 1/4 teaspoon ground ginger
Instructions
- Combine Salad Ingredients: In a large bowl, add the shelled edamame, diced cucumbers, diced red bell pepper, sliced green onions, chopped cilantro, and sesame seeds. Mix gently to combine evenly.
- Prepare Vinaigrette: In a small bowl or mason jar, whisk or shake together the rice wine vinegar, olive oil, sesame oil, low sodium tamari or soy sauce, honey (or vegan alternative), sriracha, and ground ginger until the dressing is smooth and emulsified.
- Toss Salad with Vinaigrette: Pour the prepared vinaigrette over the salad ingredients and toss thoroughly to coat all components evenly. The salad can be served immediately or covered and refrigerated for later use.
Notes
- Use maple syrup or agave instead of honey to make the salad vegan.
- For extra crunch, toast the sesame seeds lightly before adding.
- Chill the salad before serving to enhance flavors.
- Adjust the sriracha to control the spice level according to your preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for cooking edamame if not pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
