Edamame, carrot and cucumber salad Recipe
A vibrant and refreshing Edamame, Carrot, and Cucumber Salad tossed in a zesty soy ginger dressing. This easy-to-make salad combines protein-rich edamame with crisp carrots and cucumbers, topped with nutty sesame seeds for a delightful crunch. Perfect as a light lunch or a side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for cooking edamame, if not pre-cooked)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook (other than cooking edamame if needed)
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
Scale
For the 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
For the Soy Ginger Dressing:
- 2 tablespoons canola oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- ½ tablespoon spicy chili and garlic sauce (see notes)
- 1 teaspoon fresh grated ginger (or substitute about ⅓ teaspoon ground ginger)
Instructions
- Prepare the Salad Base: Combine the cooked and cooled edamame in a large bowl with the matchstick carrots and thinly sliced cucumber pieces, ensuring even distribution of all veggies.
- Make the Dressing: In a small jar or container with a tight-fitting lid, add the canola oil, rice wine vinegar, low-sodium soy sauce, spicy chili and garlic sauce, and fresh grated ginger. Cover tightly and shake well until the ingredients are thoroughly combined into a smooth dressing.
- Toss the Salad: Pour the freshly made soy ginger dressing over the edamame and vegetable mixture. Stir gently but thoroughly so that every piece is evenly coated with the flavorful dressing.
- Serve: Sprinkle the salad with sesame seeds for added texture and nutty flavor. Serve immediately for the best crunch and freshness.
Notes
- The edamame must be cooked and cooled before using; plan ahead to allow for this preparation.
- If you don’t have chili garlic sauce, substitute with ½ teaspoon hot sauce and ½ teaspoon minced garlic, adjusting to your preferred spice level.
- Optional: Add chopped green onions or thinly sliced red onion for extra flavor and crunch.
- This salad can be stored in a covered container in the refrigerator for 2-3 days, though it will begin to lose some crunch after the second day.
- The soy ginger dressing is quick to make but can be replaced with a store-bought Asian-style vinaigrette if desired.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 226 kcal
- Sugar: 4 g
- Sodium: 237 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Edamame salad, carrot cucumber salad, soy ginger dressing, healthy salad, Asian salad, vegetarian salad, easy salad recipe
