Asian-Inspired Cucumber Edamame Salad
Ingredients
- 4 Persian cucumbers thinly sliced
- 1½ cups shelled edamame cooked and cooled
- 3 green onions thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium tamari or soy sauce
- 1 teaspoon maple syrup or date syrup optional
- 1 teaspoon freshly grated ginger
- 1 teaspoon lime juice
- ½ teaspoon wasabi powder optional or to taste
- 1 tablespoon water if needed to thin the dressing
- 1 tablespoon sesame seeds optional, for garnish
Instructions
- Place the cucumbers, edamame and green onions in a large bowl.
- In a small bowl, whisk together the rice vinegar, tamari, maple syrup (if using), ginger, lime juice and wasabi powder (if using). Add a little water if needed.
- Pour the dressing over the vegetables and toss gently to combine.
- Refrigerate for 15–20 minutes to allow the flavors to blend.
- Garnish with sesame seeds, if desired and serve chilled.
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
