Vegan Edamame Salad with Ginger-Peanut Dressing
A refreshing and nourishing salad packed with tender edamame and crunchy carrots, all brought together with a creamy ginger-peanut dressing.
Ingredients
Main Ingredients
- 1 cup edamame, shelled Rich in protein and fiber.
- 1 cup carrots, shredded Adds a healthy dose of vitamins.
- 1/4 cup peanut butter Can be substituted with almond butter or sunflower seed butter.
- 2 tablespoons soy sauce Tamari can be used for a gluten-free option.
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated Fresh is preferable for flavor.
- 1 tablespoon maple syrup Can adjust amount to preference.
- to taste Salt and pepper Season to taste.
- for garnish Chopped green onions Adds color and mild flavor.
Instructions
Preparation
- In a large mixing bowl, add the shelled edamame and shredded carrots. Toss them together gently.
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, grated ginger, and maple syrup until the mixture is smooth and creamy.
- Pour the peanut ginger dressing over the edamame and carrots. Toss everything together until the salad is fully coated in the dressing.
- Add salt and pepper to your liking and stir to incorporate all the flavors.
- Garnish the salad with chopped green onions and serve immediately for the best texture.
Notes
This salad can be made a day in advance if the dressing is stored separately. It can be kept in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 25gProtein: 10gFat: 10gSaturated Fat: 2gSodium: 200mgFiber: 5gSugar: 4g
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