Easy Japanese Edamame Salad
This Easy Japanese Edamame Salad is filled with flavor. Made with edamame, cucumbers, and Asian seasonings, it is a great side option and is ready in less than 20 minutes.
Servings: 2 people
Calories: 220kcal
Equipment
- chopping board
- knife
Ingredients
- 250 g of edamame
- ½ an English cucumber or 2 persion cucumbers
- 1 teaspoon of soy sauce
- 1 tablespoon of rice wine vinegar
- ½ teaspoon of honey
- ¼ teaspoon of ground ginger
- 1 teaspoon of chili oil
- 1 teaspoon of sesame oil
- 1 teaspoon of chili flakes to garnish
- 1 teaspoon of sesame seeds to garnish
Instructions
- Start by preparing the edamame beans by following the instructions on the packaging.
- As the edamame cooks, add soy sauce, rice wine vinegar, ground ginger, chili oil, honey and sesame oil to a bowl or jar and mix well.
- Once the edamame is ready, set it aside and let it cool.
- Next, wash and chop the cucumbers.
- Add the cucumbers and edamame to a bowl. Then pour the dressing on top and toss until combined.
- Finally, garnish the salad with chili flakes and sesame seeds.
Notes
- Edamame Beans: When cooking the beans on the stove, avoid overcooking them, as this can cause them to fall apart and lose their crunch.
- Cucumbers: Alternatively, you can use Asian cucumbers instead of English cucumbers for this recipe.
- Dressing: As you prepare the dressing, taste it and adjust the seasoning if needed.
Nutrition
Serving: 194g | Calories: 220kcal | Carbohydrates: 16.16g | Protein: 14.59g | Fat: 12.12g | Saturated Fat: 1.616g | Polyunsaturated Fat: 5.392g | Monounsaturated Fat: 3.378g | Trans Fat: 0.023g | Sodium: 129mg | Potassium: 662mg | Fiber: 7.5g | Sugar: 5.01g | Vitamin A: 437IU | Vitamin C: 9.3mg | Calcium: 93mg | Iron: 3.37mg