Crisp Edamame Carrot Salad with Light Soy Ginger Glaze
A crisp, refreshing salad featuring edamame, carrots, and cucumber tossed in a tangy soy ginger dressing, topped with sesame seeds and green onions.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
2 cups shelled edamame, blanched
1 large carrot, julienned
1 medium cucumber, thinly sliced
2 tablespoons sesame seeds
2 green onions, thinly sliced
3 tablespoons soy sauce (for dressing)
1 tablespoon rice vinegar (for dressing)
1 tablespoon sesame oil (for dressing)
1 teaspoon honey or maple syrup (for dressing)
1 teaspoon freshly grated ginger (for dressing)
1 clove garlic, minced (optional, for dressing)
1/4 teaspoon black pepper (for dressing)
Instructions
-
Blanch edamame for 3–4 minutes and rinse under cold water.
-
Julienne carrot and thinly slice cucumber.
-
Place vegetables and edamame in a large bowl.
-
Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and black pepper.
-
Pour dressing over vegetables and toss gently.
-
Sprinkle with sesame seeds and green onions.
-
Serve immediately.
Notes
Keep dressing separate until serving to maintain crispness.
Adjust sweetness and spice in dressing to taste.
Chill ingredients for maximum freshness.