Description
This vibrant Edamame Salad is a quick and nutritious dish that comes together in just 15 minutes. Packed with plant-based protein and fresh vegetables, it’s the perfect option for picnics, potlucks, or busy weeknight dinners. The salad features a delightful Asian-inspired dressing made from rice vinegar, tamari, and sesame oil, giving it a burst of flavor that will impress your family and friends. Whether served as a main course or as a side dish, this Edamame Salad is easily customizable to suit your taste preferences and seasonal produce availability. Enjoy the refreshing blend of textures and flavors in each bite!
Ingredients
- 3 tablespoons rice vinegar
- 1 tablespoon tamari
- 1 teaspoon sriracha
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 1/2 teaspoons toasted sesame oil
- 1 tablespoon maple syrup
- 1 medium-large English cucumber
- 12 ounces frozen shelled edamame
- 1 large red bell pepper
- 1 cup cooked black lentils
- 4 green onions
- 1/2 cup chopped cilantro
- 4 teaspoons sesame seeds
- Juice of 1 medium lime
- Salt to taste
Instructions
- In a mixing bowl, whisk together the dressing ingredients: rice vinegar, tamari, sriracha, ground ginger, garlic powder, olive oil, toasted sesame oil, and maple syrup.
- In another large bowl, combine the thawed edamame, diced cucumber, chopped bell pepper, lentils, sliced green onions, cilantro, and sesame seeds.
- Pour the dressing over the salad mix and toss to combine. Add lime juice and salt to taste.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 5g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Chill the salad for about 30 minutes before serving to enhance flavors. Feel free to substitute or add vegetables like carrots or snap peas for extra crunch. This salad can be stored in an airtight container in the fridge for up to three days.