Name: Edamame, Carrot, and Cucumber Salad with Spicy Ginger Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 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); 2 tablespoons canola oil; 1 tablespoon rice wine vinegar; 1 tablespoon low-sodium soy sauce (or tamari for gluten-free); 1/2 tablespoon spicy chili and garlic sauce; 1 teaspoon fresh grated ginger (or substitute about 1/3 teaspoon ground ginger)

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Introduction

This refreshing edamame, carrot, and cucumber salad is a crisp and flavorful dish perfect for a light lunch or a vibrant side. Packed with fresh vegetables and a zesty dressing, it’s both nutritious and easy to prepare.

A white bowl filled with a fresh salad that has three main layers: bright green edamame beans scattered throughout, thin orange carrot sticks evenly spread, and sliced cucumber pieces showing pale green skin and light green flesh. The salad is lightly sprinkled with small white sesame seeds and tiny red chili flakes, adding texture and color. The bowl sits on a white marbled surface with a soft blue cloth and stacked white cups blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
2 tablespoons canola oil
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
1/2 tablespoon spicy chili and garlic sauce
1 teaspoon fresh grated ginger (or substitute about 1/3 teaspoon of ground ginger)

Instructions

Step 1: Combine the cooked and cooled edamame in a large bowl with the carrots and cucumber.
Step 2: Make the dressing. In a small jar or container with a tight fitting lid, add all of the dressing ingredients. Cover and shake well until combined.
Step 3: Pour the dressing over the edamame and veggies and stir until everything is well coated.
Step 4: Sprinkle with sesame seeds, if desired, and serve.

Tips & Variations

For extra crunch, add chopped toasted peanuts or cashews.
Swap canola oil with toasted sesame oil for a nuttier flavor.
Adjust the amount of chili and garlic sauce to suit your preferred spice level.
Try adding fresh herbs like cilantro or mint to brighten the salad further.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the veggies crisp, consider storing the dressing separately and tossing just before serving. Leftovers can be enjoyed chilled or at room temperature.

How to Serve

A white bowl filled with a vibrant salad made of three main layers: bright orange thin carrot sticks, light green cucumber slices, and green edamame beans, all mixed evenly. The salad is sprinkled with small white sesame seeds and tiny red chili flakes, adding texture and color contrast. The bowl sits on a white marbled surface, with a striped cloth in soft cream and blue colors partially visible in the background, next to a stacked set of white teacups with gold rims. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame for this salad?

Yes, frozen edamame works well. Just be sure to cook and cool it completely before adding to the salad to avoid extra moisture.

Is this salad suitable for gluten-free diets?

It can be easily made gluten-free by using tamari instead of soy sauce, which usually contains gluten.