Name: Edamame, Carrot, and Cucumber Salad with Spicy Ginger Dressing Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 cups edamame (cooked and cooled); 1 heaping cup matchstick carrots (cut in half if long); 1 English cucumber (cut in half lengthwise then thinly sliced into half-moons); Sesame seeds (for serving); 2 tablespoons canola oil; 1 tablespoon rice wine vinegar; 1 tablespoon low-sodium soy sauce (or tamari for gluten-free); 1/2 tablespoon spicy chili and garlic sauce; 1 teaspoon fresh grated ginger (or substitute about 1/3 teaspoon of ground ginger)

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Introduction

This vibrant edamame, carrot, and cucumber salad is a refreshing and healthy side dish perfect for any meal. With a zesty homemade dressing and a crunchy texture, it’s both satisfying and easy to prepare.

A white bowl filled with a colorful salad featuring three main layers: the bottom layer has bright green edamame beans scattered throughout, the middle layer consists of thinly sliced cucumber pieces in fresh green hues with slight shine, and the top layer is made of thin, vibrant orange carrot sticks mixed evenly across the bowl; small white sesame seeds are sprinkled on top for texture and visual contrast. To the right of the bowl, a silver spoon rests inside, and next to it is a white cup with reddish-orange dressing inside, sitting on a white marbled surface. A woman's hand is holding the edge of the bowl on the left side gently. The scene has a natural light setting, clean and fresh with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups edamame (cooked and cooled)
1 heaping cup matchstick carrots (cut in half if long)
1 English cucumber (cut in half lengthwise then thinly sliced into half-moons)
Sesame seeds (for serving)
2 tablespoons canola oil
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
1/2 tablespoon spicy chili and garlic sauce
1 teaspoon fresh grated ginger (or substitute about 1/3 teaspoon ground ginger)

Instructions

Step 1: In a large bowl, combine the cooked and cooled edamame with the matchstick carrots and sliced cucumber.
Step 2: Prepare the dressing by adding the canola oil, rice wine vinegar, soy sauce, spicy chili and garlic sauce, and grated ginger into a small jar or container with a tight-fitting lid. Cover and shake well until fully combined.
Step 3: Pour the dressing over the edamame and vegetables. Stir gently until everything is evenly coated with the dressing.
Step 4: Sprinkle with sesame seeds, if desired, and serve immediately for a crisp texture or chill for a cooler salad.

Tips & Variations

For a milder flavor, reduce the amount of spicy chili and garlic sauce or omit it entirely.
Add fresh herbs like chopped cilantro or mint to brighten the salad even more.
Use frozen shelled edamame to save time; just be sure to cook and cool them before mixing.
For extra protein, toss in some cooked quinoa or chopped grilled chicken.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables will remain crisp if dressed just before serving. If pre-dressed, expect some softening over time. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A white bowl filled with a fresh salad, showing several layers: the bottom layer has bright green edamame beans, followed by light green cucumber slices with dark green edges, and topped with thin, shredded orange carrots. Red chili flakes are scattered over the salad. A woman's hand is pouring a reddish-brown dressing from a small white pitcher over the salad. The bowl sits on a white marbled surface, with a soft brown cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame for this salad?

Yes, frozen shelled edamame works perfectly. Just cook them according to the package instructions, rinse with cold water, and cool before adding to the salad.

Is this salad suitable for a gluten-free diet?

Absolutely. Use tamari instead of soy sauce to keep this salad gluten-free while maintaining its delicious flavor.