This simple and refreshing salad is made with crisp, crunchy cucumbers, protein-packed edamame, green onion, fresh herbs, sesame seeds, and tossed in a soy ginger dressing that is bursting with flavor.
For the salad:
- 2 English cucumbers, chopped
- 12 oz frozen shelled edamame, thawed
- 5 green onions, sliced
- 1/3 cup chopped mint or chopped cilantro
- 2 tablespoons sesame seeds
For the dressing:
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons pure maple syrup
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- Crushed red pepper flakes, to taste
- Kosher salt, if needed
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In a large bowl, combine the cucumbers, edamame, green onions, herbs, and sesame seeds.
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In a small bowl, whisk together the rice wine vinegar, soy sauce, sesame oil, maple syrup, garlic, ginger, and crushed red pepper flakes.
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Pour the dressing over the salad and toss well. Season with kosher salt, if necessary.
Store the salad covered in the fridge for up to 2 days. Feel free to add avocado, it’s a great addition!Â
Calories: 203kcal, Carbohydrates: 22g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 509mg, Potassium: 697mg, Fiber: 5g, Sugar: 7g, Vitamin A: 307IU, Vitamin C: 7mg, Calcium: 152mg, Iron: 4mg
