Edamame, Carrot And Cucumber Salad With Soy Ginger Dressing

FAMILY FOOD ON THE TABLE(1)
Greg Lovell: "Very good. I let the sliced cucumber sit in a str…" Read More
9Ingredients
25Minutes
170Calories

Ingredients

US|METRIC
  • 2 cups edamame (cooked and cooled)
  • 1 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 chili sauce (spicy, see notes)
  • 1 teaspoon ginger (fresh grated, or substitute about 1/3 teaspoon of ground ginger)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    170Calories
    Sodium8% DV190mg
    Fat17% DV11g
    Protein16% DV8g
    Carbs4% DV13g
    Fiber20% DV5g
    Calories170Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium190mg8%
    Potassium510mg15%
    Protein8g16%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A90%
    Vitamin C15%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Greg Lovell 8 months ago
    Very good. I let the sliced cucumber sit in a strainer for a while after slicing (actually quartered it so it’s smaller). Also FWIW, one 10 oz. bag frozen edamame equals 2 cups. Used half rice vinegar and half white wine vinegar, replaced soy sauce w liquid aminos, used Thai Kitchen brand sweet red chili sauce, and added minced garlic. Will top w some chow mein noodles and sriracha sauce. Also note: yellow bell pepper is good in this recipe, so I’ll add that. I also use generous amounts for the dressing because this could use a little more flavor.

    PlanShop