Edamame Salad
Bean salads are a great way to get a little more protein in your life. I love black bean and mango, white beans with parsley and lemon, and of course, this recipe: edamame with cucumber and a soy sesame dressing. This recipe takes less than ten minutes to come together, so it’s great for a busy weeknight meal.
Ingredients
- 3 cups frozen, shelled edamame
- 1/2 cup rice wine vinegar
- 1/4 cup low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon agave nectar
- 1 clove garlic, minced
- 2 carrots
- 2 scallions
- 1/2 cucumber
- 1 tablespoon sesame seeds
Directions
- Defrost frozen edamame (I do this by rinsing if with hot water in a colander.) Put edamame into a service dish.
- Mix together vinegar, soy sauce, oil, agave nectar, and garlic. Pour over edamame.
- Peel and grate the carrot. Chop the scallion. Slice the cucumber, and cut slices into thin strips. Add the veggies to the bowl.
- Sprinkle with sesame seeds and serve as-is, over lettuce, or over rice noodles.
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!
