Edamame, Carrot, and Cucumber Salad Recipe

Introduction

This Edamame, Carrot, and Cucumber Salad is a fresh and vibrant dish that’s perfect for a light lunch or a healthy side. With crunchy vegetables and a tangy, spicy dressing, it’s both refreshing and full of flavor. Ready in minutes, it’s a great way to enjoy nutritious ingredients in a simple salad.

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 (see notes)
• 1 teaspoon fresh grated ginger (or substitute about 1/3 teaspoon ground ginger)

Instructions

1. Step 1: In a large bowl, combine the cooked and cooled edamame with the matchstick carrots and sliced cucumber.
2. Step 2: Prepare the dressing by adding 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 completely combined.
3. Step 3: Pour the dressing over the vegetables and edamame. Stir thoroughly until all the ingredients are evenly coated.
4. Step 4: Sprinkle sesame seeds on top for garnish, if desired, and serve immediately.

Tips & Variations

• For a milder flavor, reduce the amount of chili and garlic sauce or substitute with a mild chili paste.
• Try adding chopped fresh herbs like cilantro or mint for a fresh twist.
• Roasted sesame seeds add a nuttier flavor and extra crunch.
• Use frozen edamame for convenience, but make sure to cook and cool it before adding to the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may release some moisture, so stir gently before serving. For best texture, it’s recommended to add the sesame seeds just before eating. This salad can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh edamame instead of frozen?

Fresh edamame is fine, but ensure it is cooked and cooled before combining with the other ingredients to avoid a tough texture.

What can I substitute if I don’t have rice wine vinegar?

You can use white wine vinegar or apple cider vinegar as a substitute in equal amounts. The flavor will vary slightly but still work well in the dressing.

Edamame, Carrot, and Cucumber Salad Recipe

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A refreshing and vibrant Edamame, Carrot, and Cucumber Salad featuring crunchy vegetables tossed in a tangy, spicy dressing made with rice wine vinegar, soy sauce, and ginger. Perfect as a light side dish or healthy snack, garnished with nutty sesame seeds for extra flavor and texture.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad

• 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)

Dressing

• 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 about 1/3 teaspoon ground ginger)

For Serving

• Sesame seeds (for sprinkling)

Instructions

1. Prepare the salad base: In a large bowl, combine the cooked and cooled edamame with the matchstick carrots and the thinly sliced English cucumber. Toss gently to mix the vegetables evenly.
2. Make the dressing: In a small jar or container with a tight-fitting lid, add the canola oil, rice wine vinegar, low-sodium soy sauce or tamari, spicy chili and garlic sauce, and grated ginger. Seal the container and shake vigorously until the dressing is well combined and emulsified.
3. Toss the salad with dressing: Pour the prepared dressing over the edamame, carrots, and cucumber. Stir gently but thoroughly ensuring all vegetables are evenly coated with the flavorful dressing.
4. Serve garnished: Sprinkle sesame seeds over the salad for added texture and a nutty flavor. Serve immediately or chill briefly before serving for a refreshing cold salad.

Notes

• The spicy chili and garlic sauce can be adjusted or omitted based on your spice preference.
• Using tamari instead of soy sauce makes the recipe gluten-free.
• Fresh grated ginger adds brightness; ground ginger is a good substitute if fresh isn’t available.
• This salad is best served fresh but can be refrigerated for up to 24 hours.

Keywords: edamame salad, cucumber salad, carrot salad, healthy salad, Asian salad, no-cook salad, vegan salad, gluten-free salad