Description
A refreshing and crunchy salad featuring cucumbers, bell peppers, and edamame, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups cucumber, diced
- 1 cup bell pepper (any color), diced
- 1 cup shelled edamame (fresh or frozen)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup rice vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- In a large bowl, combine the diced cucumber, bell pepper, edamame, red onion, and cilantro.
- In a separate small bowl, whisk together the rice vinegar, olive oil, honey, sesame oil, salt, black pepper, and red pepper flakes until well blended.
- Pour the dressing over the salad mixture and toss gently to combine.
- Let the salad sit for at least 15 minutes to allow the flavors to meld. For best results, chill in the refrigerator for 30 minutes before serving.
- Serve cold or at room temperature.
Notes
- For added crunch, consider adding 1/2 cup of chopped nuts such as almonds or cashews.
- Substitute the edamame with chickpeas for a different texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg