Sesame-Ginger Cucumber Salad with Mint and Edamame
Try this Sesame-Ginger Cucumber Salad with Mint and Edamame recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- salt to taste
- 1 tablespoon lime juice
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- for the marinade:
- for the rest:
- 1 teaspoon white sesame seeds
- 2 tablespoons rice wine vinegar (or apple cider vinegar)
- 1/2 easpoon agave (or honey)
- 1 tablespoon minced mint
- 1/2 serrano pepper diced
- 1 teaspoon black sesame seeds
- 1 large seedless (english) cucumber blade c
- 1 cup chopped scallions
- 1 cup cooked edamame
- 1 bell pepper sliced thinly
- Carbohydrate 1.873362500641 g
- Cholesterol 0 mg
- Fat 8.26789376223101 g
- Fiber 0.444250005948404 g
- Protein 0.618262499584825 g
- Saturated Fat 1.17390500174554 g
- Serving Size 1 1 Serving (25g)
- Sodium 1744.98125000052 mg
- Sugar 1.4291124946926 g
- Trans Fat 0.371944375551743 g
- Calories 81 calories
Place all of the ingredients for the marinade into a bowl and whisk together. Set aside.Pat the spiralized cucumber dry, removing as much excess moisture as possible. Place into a large mixing bowl along with the scallions, edamame and bell pepper.Pour the marinade over the cucumber noodle mixture and toss to combine thoroughly. Serve.
