Ingredients
- 2 cups shelled frozen edamame, defrosted
- 1 English cucumber, thinly diced
- 3 green onions, chopped
- 1 tablespoon soynut butter
- 1 tablespoon soybean (vegetable) oil
- 1 1/2 tablespoon rice wine vinegar
- 1 1/2 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon sriracha (adjust to taste)
- 1 tablespoon maple syrup
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- Water to thin (optional)
- Sesame seeds (optional)
Instructions
- 1Many 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.
- 2In a large mixing bowl, combine the edamame, cucumbers, and green onions.
- 3In a small bowl, whisk together the soynut butter, soybean oil, rice wine vinegar, soy sauce, sriracha, maple syrup, ginger, and garlic powder until smooth. Option to add a little water to the mason jar to help get the remaining dressing off the side.
- 4Pour the dressing over the salad ingredients and toss until everything is evenly coated.
- 5Sprinkle with sesame seeds and serve or refrigerate for 20 minutes to let the flavors meld.