This yummy summer salad combines sliced cucumbers, red onion, and protein-packed edamame with a light and zesty ginger, garlic, and toasted sesame oil dressing!!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: Asian
Diet: Gluten Free, Vegan
Servings: 4people
Calories: 193kcal
Ingredients
The Salad
3CCucumber sliced thinly
2CEdamamefrozen/thawed
¼CRed onionslivered
The Dressing
1tablespoonFresh Minced Gingerabout 1 inch root piece
Wash and peel cucumber as desired. Sliver cucumber and red onion thinly. Add to medium sized bowl.
Peel and grate the fresh Ginger and Garlic. Squeeze fresh lemon. Add all dressing ingredients to veggie salad bowl and mix well! Enjoy!
Video
Notes
If you're planning to make this salad ahead or keep it in the fridge overnight, you may want to remove excess moisture from the cucumbers to keep the salad from going too watery.Slice your cucumbers and sprinkle with the recommended teaspoon salt. Toss and then let sit in the refrigerator for about 30 minutes. Drain any excess moisture and then proceed with the recipe as normal, holding any further salt until you taste test!