Description:
This light and refreshing edamame and cucumber salad is a delightful combination of crisp cucumbers, tender edamame, and vibrant red bell pepper, all tossed in a savory soy sauce dressing. Perfect as a side dish or a healthy lunch, this salad is not only quick to prepare but also packed with protein and nutrients. Enjoy this Asian-inspired salad that’s perfect for any occasion!
Detailed Recipe:
Ingredients:
- 1 cup edamame (shelled)
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger (optional)
- 1 green onion, sliced (for garnish)
- Sesame seeds (for garnish)
- Salt and black pepper, to taste
Instructions:
- Prepare the Edamame: If using frozen edamame, cook according to package instructions until tender. Drain and let cool.
- Mix the Vegetables: In a large mixing bowl, combine the cooled edamame, diced cucumber, and diced red bell pepper.
- Make the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger (if using), salt, and pepper until well combined.
- Combine the Salad: Drizzle the dressing over the edamame mixture and toss gently to coat all the ingredients.
- Garnish and Serve: Garnish with sliced green onions and sesame seeds. Serve immediately or chill for 10-15 minutes to enhance the flavors.
