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Crisp Asian Edamame Salad

A vibrant and crunchy salad bursting with fresh vegetables and wholesome edamame, topped with a zesty homemade dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup shelled edamame (cooked and cooled) Packed with protein and fiber.
  • 1 cup chopped red bell pepper Adds color and sweetness.
  • 1 cup shredded carrots Provides a nice crunch.
  • 1 cup chopped cucumbers For freshness.
  • ½ cup sliced green onions For added flavor.
  • ¼ cup chopped fresh cilantro Enhances the flavor profile.
Dressing Ingredients
  • 2 tablespoons sesame oil Adds a nutty flavor.
  • 2 tablespoons soy sauce For saltiness and umami.
  • 1 tablespoon rice vinegar Adds acidity.
  • 1 teaspoon honey or agave syrup For a hint of sweetness.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Start by washing all your vegetables thoroughly.
  2. Chop the red bell pepper, slice the cucumbers, and shred the carrots. Place everything in a large mixing bowl.
  3. If your edamame isn’t already cooked, boil it in salted water for about 3–5 minutes until tender. Drain and let it cool.
Mixing
  1. In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, and honey/agave syrup until well combined.
  2. Add the cooled edamame to the mixing bowl with the veggies.
  3. Pour the dressing over the top and gently toss everything together until well coated.
Serving
  1. Finish off with a sprinkle of salt, pepper, and freshly chopped cilantro.
  2. Serve immediately, and enjoy your crunchy masterpiece!

Notes

Feel free to customize the vegetables and try different dressings. Store leftovers in an airtight container in the refrigerator for up to 2 days.