Ingredients
Scale
- 2 large cucumbers, thinly sliced or ribbons
- 1 cup shelled edamame, cooked
- 1/2 cup cooked chicken breast or firm tofu, diced
- 1/4 cup red bell pepper, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons sesame seeds
- 2 green onions, sliced
- Dressing: 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey or maple syrup, 1 teaspoon grated fresh ginger, 1 garlic clove, minced
- Optional: chili flakes to taste
Instructions
- Prepare the vegetables: scrub and slice the cucumbers into thin ribbons or rounds and chop the toppings.
- Whisk together the dressing: soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger.
- In a large bowl, toss the cucumbers with edamame, chicken or tofu, pepper, cilantro, green onions, and sesame seeds.
- Pour dressing over salad and toss to coat evenly. Chill briefly if desired for extra crispness.
- Serve immediately or portion into meal-prep containers for the week.
Notes
- Best served fresh, but keeps well in the fridge for up to 2 days.
- For a vegetarian option, use extra-edamame and tofu; omit chicken.
- For extra crunch, add a handful of crispy fried onions just before serving.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: High-Protein, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 25 mg
