Description
This refreshing Edamame Salad combines crisp cucumber, juicy cherry tomatoes, sweet grated carrot, and thinly sliced red onion, all tossed in a flavorful garlic ginger dressing. It’s a quick, no-cook side dish perfect to pair with any main meal, delivering a healthy boost of plant-based protein and vibrant flavors.
Ingredients
Salad Ingredients
- 2 cups frozen edamame, thawed (12 ounce package)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, peeled and diced
- 1/4 cup red onion, thinly sliced
- 1 grated carrot (about 1/2 cup)
Garlic Ginger Dressing
- 3 tbsp avocado oil
- 2 tbsp rice vinegar or lime juice
- 1 tbsp soy sauce or liquid aminos
- 1 large clove garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 2 tsp pure maple syrup
- 1 tbsp sesame seeds
- Sea salt to taste
Instructions
- Thaw Edamame: Thaw the frozen edamame either slowly by placing the bag in the refrigerator or quickly by submerging the frozen edamame in a large bowl of cold water for about 10 minutes until fully thawed.
- Prepare Dressing: In a small bowl, mix together avocado oil, rice vinegar or lime juice, soy sauce or liquid aminos, minced garlic, grated fresh ginger, pure maple syrup, and sesame seeds to create the garlic ginger dressing.
- Combine Salad Ingredients: Transfer the thawed edamame, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and grated carrot into a large salad bowl.
- Toss Salad with Dressing: Pour the prepared garlic ginger dressing over the salad ingredients and toss thoroughly until everything is evenly coated with dressing.
- Adjust Flavor and Serve: Taste the salad and season with sea salt to your preference. Optionally, add a pinch of red pepper flakes for a touch of heat. Serve immediately or chilled.
Notes
- Thaw edamame fully before using to ensure even texture and flavor.
- Feel free to substitute lime juice for rice vinegar depending on your taste preference.
- Maple syrup balances the acidity and adds a slight sweetness; honey can be used as an alternative if not strictly vegan.
- Add red pepper flakes gradually to control the spice level to your liking.
- Salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
