Edamame, carrot and cucumber salad with soy ginger dressing

Edamame, carrot and cucumber salad with soy ginger dressing is a low-cal and refreshing salad with a little kick and a lot of flavor. It'southward perfect for an like shooting fish in a barrel dinner side dish and is vegan and gluten-free.

Welcome to a new week my friends!

I hope you had a lovely weekend! We spent ours exterior working in the garden. Lots of old dirt and pine harbinger was dug up, 14 numberless of new clay was moved in, and lots of plants and flowers were added. 🌺🌼

Felt good and now we'll take a pretty spot to await at all spring and summer! Merely of course we're all hither for the FOOD!

Today'south recipe is a "me" kind of recipe.

Meaning, I go far for me and I don't share it with my family. 😂

I'm not the only one who does that right? Right?!

My kids would likely not fifty-fifty touch this and if they did, they would weep that information technology was "as well spicy for my mouth."

My husband would probably go for information technology as a side dish — he's happy to proceed with pretty much any I serve.

But really, I'thousand the one who loves and adores each and every flavor and ingredient in this edamame, carrot and cucumber salad with soy ginger dressing.

So I make it for me and inhale it all myself!

It'southward seriously so scrumptious and addictive. I call back it's the massive Crisis factor in this salad that has me in love. 💚

Plus information technology's solight and fresh. And that super piece of cake, super delicious soy ginger dressing coating every single bite. Mmm…

I can't aid but continue going dorsum for more! 😍

Notes on edamame, carrot and cucumber salad:

• The edamame for this recipe needs to be cooked and cooled, so delight plan accordingly.
• Y'all can sub about ane/two teaspoon hot sauce and ane/2 teaspoon minced garlic for the chili garlic sauce if y'all adopt. Yous tin can adjust the amount of hot sauce to your spice level liking.
• Y'all can also add chopped green onions or thinly sliced crimson onion to this salad if you prefer.
• The dressing for this salad is a one-half portion of my bootleg soy ginger dressing. I included the ingredients and amounts in the recipe card beneath equally well.
• Be sure to utilise low-sodium soy sauce if you lot can to control the amount of sodium. And exist sure to substitute tamari for the soy sauce if you demand this to be gluten-gratis.
• This salad keeps for 2-3 days in a covered container in the fridge, but information technology will kickoff to lose some crunch after the second day.

Also, this soy ginger dressing takes just minutes to brand and is and then delicious, I retrieve y'all'll discover it's well worth it.

But I know life sometimes life happens and 1 more matter to make or do is simply not an pick. So you could certainly substitute a shop-bought Asian-style vinaigrette if you lot prefer.

Whether or not you plan to share this with anyone else, I hope you give this easy edamame salad a endeavour!

Have a wonderful calendar week!

XO,

Kathryn

P.South. If you autumn as much in honey with this soy ginger dressing as I have, here's a few other recipes that feature it:

• Brown rice edamame salad with carrots
• Brownish rice Buddha bowl
• Asian chicken chopped salad
• Asian craven mason jar salad

Prep Time fifteen minutes

Total Time 15 minutes

Ingredients

For the salad:

• 2 cups edamame, cooked and cooled
• one heaping cup matchstick carrots, cut in half if long
• 1 English language cucumber, cut in half lengthwise then thinly sliced into one-half-moons
• Sesame seeds, for serving

For the soy ginger dressing:

• 2 tablespoons canola oil
• i tablespoon rice wine vinegar
• i tablespoon depression-sodium soy sauce (or tamari for gluten-gratis)
• one/ii tablespoon spicy chili and garlic sauce (see notes)
• one teaspoon fresh grated ginger (or substitute about 1/3 teaspoon of ground ginger)

Instructions

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

Notes

The edamame for this recipe needs to be cooked and cooled, so please plan accordingly.

Y'all tin can sub nigh 1/2 teaspoon hot sauce and one/2 teaspoon minced garlic for the chili garlic sauce if yous prefer. Yous can arrange the amount of hot sauce to your spice level liking.

You can likewise add together chopped greenish onions or thinly sliced red onion to this salad if yous prefer.

This salad keeps for ii-3 days in a covered container in the refrigerator, but it will first to lose some crunch after the 2d 24-hour interval.

This soy ginger dressing takes just minutes to brand and is and so delicious, but you could substitute a shop-bought Asian-mode vinaigrette if you prefer.

Nutrition Information:

Yield:

4

Serving Size:

one
Amount Per Serving: Calories: 226 Total Fat: 15g Saturated Fatty: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 237mg Carbohydrates: 15g Fiber: 7g Sugar: 4g Protein: 12g

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Source: https://www.familyfoodonthetable.com/edamame-carrot-cucumber-salad-soy-ginger-dressing/

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