Edamame Cucumber Salad w/ Ginger Soynut Vinaigrette

Salad Ingredients:

  • 2 cups shelled frozen edamame, defrosted
  • 1 English cucumber, thinly diced
  • 3 green onions, chopped

Dressing Ingredients:

  1. 1 1/2 Tbsp. low-sodium soy sauce (or tamari for gluten-free)
  2. 1 1/2 Tbsp. rice wine vinegar
  3. 1 Tbsp. soynut butter
  4. 1 Tbsp. vegetable (soybean) oil
  5. 1 Tbsp. maple syrup
  6. 1 tsp. sriracha (adjust to taste)
  7. 1/2 tsp. ground ginger
  8. 1/2 tsp. garlic powder
  9. optional water to thin

Directions:

  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 soy sauce, rice wine vinegar, soynut butter, soybean oil, maple syrup, sriracha, ginger and garlic powder until smooth. Option to add a little water to mason jar to help get the remaining dressing off the side or out of the mixing bowl.
  4. Pour 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.

Serves 4

Calories 169; Carbs 18 g; Total Fat 7 g; Protein 12 g

Source: 2024 Soy Foods Guide