Crunchy Edamame Salad
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Servings: 8
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Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
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Dietary Tags: Dairy-free, Egg-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1/4 cup orange juice
- 1 tbsp soy sauce
- 2 tsp agave syrup
- 1 tsp sesame oil
- 1/2 tsp grated fresh ginger
- 1/2 garlic clove, grated
- 3 cups shelled edamame
- 1 English cucumber, diced
- 2 carrots, peeled and shredded
- 1 cup radishes, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped cashews
- 2 green onions, sliced
Preparation
In a small bowl, whisk together the orange juice, soy sauce, agave syrup, sesame oil, ginger, and garlic.
In a large bowl, mix together the edamame, cucumber, carrots, radishes, cilantro, cashews, and the dressing.
Serve immediately topped with the green onion or store in the refrigerator for up to 5 days.