Description
Bright, refreshing, and packed with flavor, the Edamame Crunch Salad is a delightful dish that brings summer vibes to your table. Crisp edamame, colorful bell peppers, and hydrating cucumbers come together with a zesty sesame-cashew lime dressing. Perfect for potlucks, barbecues, or a light lunch, this salad is as enjoyable to make as it is to eat.
Ingredients
Scale
- 1 cup shelled edamame (fresh or frozen)
- 1 cup bell peppers (mixed colors, diced)
- 1 cup cucumber (diced)
- 1/2 cup carrots (grated)
- 1/4 cup fresh cilantro (finely chopped)
- 1/4 cup cashews (lightly toasted)
- 2 tbsp fresh lime juice
- 1 tbsp sesame oil
- 1 tbsp low-sodium soy sauce
- 1 tsp maple syrup or honey
Instructions
- If using frozen edamame, thaw and rinse them. Dice bell peppers, chop cucumber, grate carrots, and finely chop cilantro.
- In a small bowl, whisk together lime juice, sesame oil, soy sauce, and maple syrup until blended. Adjust seasoning to taste.
- In a large bowl, combine edamame, bell peppers, cucumber, carrots, cilantro, and cashews. Pour the dressing over the salad and gently toss until well coated.
- For enhanced flavor, chill in the refrigerator for about 30 minutes before serving.
- Serve chilled or at room temperature. Garnish with extra cilantro or sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg