Edamame, Carrot, and Cucumber Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
