Ingredients
Scale
- 2 cups shelled edamame (fresh or frozen)
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 carrot, julienned or grated
- 1/4 cup chopped cilantro or parsley
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds (for garnish)
- Sesame Dressing:
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey or maple syrup
- 1 tsp grated ginger
- 1 clove garlic, minced
Instructions
- Thaw frozen edamame or blanch fresh edamame in boiling water for 3-4 minutes, then drain and rinse.
- Dice the red bell pepper, cucumber, and carrot. Thinly slice green onions and chop cilantro.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
- In a large bowl, combine edamame, chopped vegetables, and herbs. Pour dressing over and toss gently.
- Sprinkle with sesame seeds before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra crunch, add chopped nuts like almonds or cashews.
- Make it spicy with a dash of sriracha or red pepper flakes.
- Use maple syrup instead of honey for a vegan option.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegetarian, Vegan (with substitutions), Gluten-Free (with tamari)
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg