Edamame, carrot and cucumber salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and refreshing salad of edamame, carrot, and cucumber tossed with a ginger-soy vinaigrette and sesame seeds. Crisp vegetables with a savory Asian dressing. Perfect alongside an Asian-inspired main.
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Nutrition & ingredients
Ingredients
serves 4- 2 cups edamame (cooked and cooled)
- 1 heaping cup matchstick carrots (cut in half if long)
- 1 English cucumber (cut in half lengthwise then thinly sliced into half-moons)
- Sesame seeds (for serving)
- 2 tablespoons canola oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- 1/2 tablespoon spicy chili and garlic sauce (see notes)
- 1 teaspoon fresh grated ginger (or substitute about 1/3 teaspoon of ground ginger)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 332mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 332MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.