Ingredients
Scale
- 2 cups Cucumbers (chopped)
- 1 cup Edamame (shelled)
- 0.5 cups Fresh Herbs (cilantro or parsley, chopped)
- 3 tablespoons Olive Oil (or avocado oil)
- 2 tablespoons Rice Vinegar (or apple cider vinegar)
- 2 tablespoons Tamari (or soy sauce)
- 1 tablespoon Sesame Oil
- 1 tablespoon Maple Syrup (or honey)
- 1 clove Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Chili Crunch (adjust to taste)
Instructions
- Wash cucumbers and chop into bite-sized pieces. Place in a mixing bowl.
- Cook frozen edamame according to package instructions until tender. Drain and cool before adding to the bowl.
- Rinse and chop fresh herbs, then add to the cucumber and edamame.
- In a separate bowl, whisk together olive oil, rice vinegar, tamari, sesame oil, maple syrup, garlic, ginger, and chili crunch until combined.
- Pour dressing over the salad mixture and toss gently until well coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg