Description
A refreshing and crunchy salad featuring crispy edamame and diced cucumber, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup shelled edamame (cooked and cooled)
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked edamame, diced cucumber, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, sesame oil, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added crunch, sprinkle some toasted sesame seeds on top before serving.
- You can substitute the edamame with chickpeas for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg