Spicy Edamame Salad


  • 1 cucumber (English or Japanese.)
  • Pinch Salt & Sugar⁠
  • 2 cups shredded red cabbage⁠
  • 1 cup shredded carrots⁠
  • 2 cups frozen edamame, thawed⁠
  • 1/4 cup chopped cilantro or parsley
  • 2 tbsp soy sauce
  • 1-2 tsp toasted sesame oil⁠
  • 1-2 tsp chili garlic sauce⁠
  • 1 teaspoon lime juice (about one lime) or rice wine vinegar
  • 1-2 tsp sugar or maple syrup (adjust to taste)⁠
  • 2 stalks of green onions, sliced⁠
  • 1-2 garlic cloves, minced or crushed
  • 2 tsp sesame seeds⁠
  • 1-2 tsp chili crisp oil, optional
  • Cooked rice or quinoa⁠
  • Avocado⁠


  • Use a rolling pin or the flat side of a knife to gently beat down on your cucumber until it splits into two pieces. Then cut each stick into 1-inch lengths.⁠
  • Prepare your sauce by combining all the ingredients in a bowl or jar.
  • After adding all of the ingredients, taste and adjust the flavor as needed.
  • ⁠In a large bowl, combine the cabbage, carrots, edamame and herbs.⁠
  • Place your cucumbers in a strainer, and drain for about 5 minutes. Then pat them dry with a paper towel or clean kitchen towel.
  • When ready to serve, add the cucumber and pour over your sauce. Toss gently to coat and serve immediately.

    SERVING: 1



    Calories Carbs Fat Protein Fibers
    544 68 12 38 25