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Edamame, Carrot, and Cucumber Salad with Spicy Ginger Dressing Recipe

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★★★★★

5 from 86 reviews

A refreshing and vibrant Edamame, Carrot, and Cucumber Salad that combines crunchy veggies with a zesty, flavorful dressing. This easy-to-make salad is perfect as a light lunch, side dish, or a healthy snack, featuring protein-rich edamame and a tangy, spicy dressing infused with ginger, soy sauce, and chili garlic sauce.

Ingredients

Scale

Salad 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)

Dressing Ingredients

  • 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)

Instructions

  1. Combine the vegetables and edamame: In a large bowl, add the cooked and cooled edamame along with the matchstick carrots and sliced cucumber. Gently toss to mix the ingredients evenly.
  2. Prepare the dressing: In a small jar or container with a tight-fitting lid, combine the canola oil, rice wine vinegar, low-sodium soy sauce, spicy chili and garlic sauce, and fresh grated ginger. Secure the lid and shake vigorously until the dressing ingredients are well emulsified and combined.
  3. Toss salad with dressing: Pour the prepared dressing over the edamame and vegetables. Stir thoroughly to coat all the ingredients evenly with the flavorful dressing.
  4. Serve and garnish: Sprinkle the salad with sesame seeds as a finishing touch. Serve immediately for a fresh and vibrant dish.

Notes

  • You can adjust the level of spiciness by modifying the amount of chili and garlic sauce according to your taste.
  • For a gluten-free option, substitute low-sodium soy sauce with tamari.
  • If fresh ginger is not available, ground ginger can be used as a substitute.
  • This salad is best served fresh but can be refrigerated for up to 1 day.

Keywords: edamame salad, carrot cucumber salad, Asian salad, no-cook salad, healthy salad, gluten-free salad

Find it online: https://nayabaker.com/edamame-carrot-and-cucumber-salad-with-spicy-ginger-dressing-recipe/