Name: Edamame Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 3 tablespoons rice vinegar; 1 tablespoon tamari (or soy sauce); 1 teaspoon sriracha (or to taste); 1/4 teaspoon ground ginger; 1/4 teaspoon garlic powder; 1 tablespoon olive oil; 1 1/2 teaspoons toasted sesame oil; 1 tablespoon maple syrup (or to taste); 1 medium-large English cucumber (diced (about 2 cups)); 12 ounces frozen shelled edamame (thawed according to packet instructions, and dried); 1 large red bell pepper (diced (about 2 cups)); 1 cup cooked black lentils (Puy, French, or green lentils (use canned or cook one-half cup until al dente)); 4 green onions (thinly sliced); 1/2 cup chopped cilantro; 4 teaspoons sesame seeds; 4 tablespoons hemp seeds (optional); 1 medium lime (juice); Salt to taste

Edamame Salad

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This vibrant Edamame Salad Recipe is a delightful mix of fresh veggies and protein-packed edamame, perfect for any occasion. In just 15 minutes, you can prepare this nutritious dish that’s bursting with flavor and color, making it an ideal choice for picnics, potlucks, or a light lunch at home. The combination of crunchy cucumbers, sweet bell peppers, and creamy edamame creates a satisfying texture that complements the Asian-inspired dressing beautifully. Plus, it’s easy to customize with your favorite vegetables or grains, ensuring that every bite is fresh and exciting. Enjoy this quick no-cook meal that’s not only healthy but also visually appealing!

Author: Jenesis
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Asian

Ingredients

Scale

3 tablespoons rice vinegar
1 tablespoon tamari (or soy sauce)
1 teaspoon sriracha (or to taste)
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 1/2 teaspoons toasted sesame oil
1 tablespoon maple syrup (or to taste)
1 medium-large English cucumber (diced (about 2 cups))
12 ounces frozen shelled edamame (thawed according to packet instructions, and dried)
1 large red bell pepper (diced (about 2 cups))
1 cup cooked black lentils (Puy, French, or green lentils (use canned or cook one-half cup until al dente))
4 green onions (thinly sliced)
1/2 cup chopped cilantro
4 teaspoons sesame seeds
4 tablespoons hemp seeds (optional)
1 medium lime (juice)
Salt to taste

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Instructions

In a mixing bowl, whisk together rice vinegar, tamari, sriracha, ground ginger, garlic powder, olive oil, toasted sesame oil, and maple syrup until well combined.
In a large bowl or mason jars, layer the cucumber, edamame, bell pepper, lentils, green onion, cilantro, and sesame seeds.
Pour the dressing over the salad and toss well to combine. Finish with lime juice and salt to taste.

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 7g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg

Find it online: https://yayarecipes.com/edamame-salad-recipe/