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Edamame, Carrot and Cucumber Salad

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Edamame, Carrot and Cucumber Salad is a fresh, crunchy, and protein-rich salad made with simple ingredients like shelled edamame, shredded carrots, and crisp cucumbers, all tossed in a light sesame-soy dressing. It’s a refreshing, plant-based side dish or light meal that’s perfect for meal prep.

Ingredients

  • 1 1/2 cups shelled edamame (fresh or frozen, cooked and cooled)
  • 1 cup carrots, julienned or shredded
  • 1 cup cucumber, thinly sliced or diced
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 tablespoon sesame oil
  • 1 teaspoon honey or maple syrup (optional)
  • 1 teaspoon fresh lime juice (optional)
  • 1 tablespoon sesame seeds (optional, for garnish)
  • 2 tablespoons green onions, thinly sliced (optional)
  • Salt and black pepper, to taste

Instructions

  1. Cook edamame according to package instructions. Rinse under cold water and drain well.
  2. Shred or julienne carrots and slice or dice cucumber.
  3. In a large bowl, combine edamame, carrots, and cucumber.
  4. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey/maple syrup (if using), and lime juice. Season with salt and pepper.
  5. Pour the dressing over the salad and toss to coat evenly.
  6. Garnish with sesame seeds and green onions, if using. Serve immediately or chill before serving.

Notes

  • Add avocado or grilled tofu for extra creaminess and protein.
  • For spice, mix sriracha or chili flakes into the dressing.
  • Shredded red cabbage or bell pepper can add more crunch and color.
  • Use tamari instead of soy sauce to make it gluten-free.

Nutrition

Find it online: http://recipesbyliza.com/edamame-carrot-and-cucumber-salad/