Ingredients
Scale
- 3 tablespoons rice vinegar
- 1 tablespoon tamari (or soy sauce)
- 1 teaspoon sriracha (to taste)
- 1 medium-large English cucumber (diced)
- 12 ounces frozen shelled edamame (thawed)
- 1 large red bell pepper (diced)
- 1 cup cooked black lentils
- 4 green onions (thinly sliced)
- 1/2 cup chopped cilantro
- Juice of 1 lime
- Salt to taste
Instructions
- Make the dressing by whisking together rice vinegar, tamari, sriracha, olive oil, ginger, garlic powder, sesame oil, and maple syrup until well combined.
- In a large bowl, mix together the edamame, lentils, cucumber, bell pepper, green onions, and cilantro.
- Pour the dressing over the salad mixture and toss to combine. Adjust seasoning with lime juice and salt as desired.
- Serve immediately or chill for 10-15 minutes for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg