Ingredients
Scale
- 1 cup edamame (shelled)
- 1 large cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Combine the edamame, cucumber, bell pepper, red onion, and cilantro in a large bowl.
- Whisk together the sesame oil, soy sauce, rice vinegar, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or refrigerate for up to an hour before serving.
Notes
For optimal crunchiness, eat the salad within a day of preparation. The salad pairs well with grilled meats or seafood.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg