EdamameSalad

Edamame Cucumber Salad with Ginger Soynut Vinaigrette

Ingredients

By Chelsea LeBlanc, RDN
  • 2 cups shelled frozen edamame, defrosted
  • 1 English cucumber, thinly diced
  • 3 green onions, chopped
  • 1 tablespoon soynut butter
  • 1 tablespoon soybean (vegetable) oil
  • 1 1/2 tablespoon rice wine vinegar
  • 1 1/2 tablespoon low-sodium soy sauce (or tamari for gluten-free)
  • 1 teaspoon sriracha (adjust to taste)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • Water to thin (optional)
  • Sesame seeds (optional)

Instructions

  1. Many edamame options come pre-cooked, so you can simply rinse them under cold water to defrost or cook them according to package instructions if needed. Once ready, drain well.
  2. In a large mixing bowl, combine the edamame, cucumbers, and green onions.
  3. In a small bowl, whisk together the soynut butter, soybean oil, rice wine vinegar, soy sauce, sriracha, maple syrup, ginger, and garlic powder until smooth. Option to add a little water to the mason jar to help get the remaining dressing off the side.
  4. Pour the dressing over the salad ingredients and toss until everything is evenly coated.
  5. Sprinkle with sesame seeds and serve or refrigerate for 20 minutes to let the flavors meld.