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Edamame, Carrot and Cucumber Salad

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Edamame, Carrot and Cucumber Salad is a crisp, colorful, and protein-rich salad made with fresh vegetables and a zesty sesame dressing. Naturally vegan and gluten-free, it’s perfect as a side dish or a light meal.

Ingredients

  • 1 1/2 cups Shelled edamame (cooked and cooled)
  • 1 cup Carrots, shredded or julienned
  • 1 cup Cucumber, thinly sliced or julienned
  • 2 Green onions, sliced
  • 2 tbsp Fresh cilantro or mint (optional), chopped
  • 2 tbsp Rice vinegar or lime juice
  • 1 tbsp Sesame oil
  • 1 tbsp Soy sauce or tamari
  • 1 tsp Maple syrup or honey
  • Salt and pepper, to taste
  • 1 tsp Sesame seeds (optional, for garnish)

Instructions

  1. Cook shelled edamame according to package instructions, then rinse under cold water to cool quickly.
  2. In a large bowl, combine cooked edamame, shredded carrots, sliced cucumber, and green onions.
  3. In a small bowl or jar, whisk together rice vinegar, sesame oil, soy sauce, and maple syrup to make the dressing.
  4. Pour the dressing over the salad and toss until everything is evenly coated.
  5. Season with salt and pepper to taste.
  6. Garnish with chopped herbs and sesame seeds if using.
  7. Chill for at least 15 minutes before serving for best flavor.

Notes

  • Add red bell pepper or radishes for more crunch and color.
  • Mix in cooked quinoa or rice for a more filling version.
  • Add sriracha or chili flakes to the dressing for spice.
  • Top with crushed peanuts or cashews for a nutty twist.
  • Use English or Persian cucumbers for best texture.

Nutrition

Find it online: https://cookedbymaya.com/edamame-carrot-and-cucumber-salad/