Cucumber Bell Pepper Salad with Edamame

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Cucumber Bell Pepper Salad with Edamame

Cucumber bell pepper salad with edamame, oil-free wasabi dressing, and sesame seeds is a colorful and crispy vegan salad made with healthy plant-based ingredients.

Prep Time15

Cook Time5

Total Time20

Course: Salad

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 108kcal

Author: Denise Perrault

Ingredients

1 large cucumber deseeded and sliced (see note 1)
6 -7 mini bell peppers or 3 small-medium bell peppers
1 ½ cups edamame fresh or frozen (see note 2)
5 medium green onions scallions, sliced thin
3 tablespoons soy sauce or tamari
3 tablespoons rice vinegar
3 tablespoons date paste or maple syrup
3 cloves garlic minced or pressed
2 teaspoons wasabi paste or ½ teaspoon wasabi powder
2 tablespoons sesame seeds

Instructions

Prep and add the cucumbers, sliced pepper, edamame, and green onions to a medium bowl.
Mix the dressing (soy sauce, rice vinegar, date paste, garlic, and wasabi paste) in a small bowl. Note: I recommend adding 1 teaspoon of wasabi paste and adding more after tasting.
Add the dressing and half the sesame seeds to the salad and toss to mix.
Garnish with the remaining sesame seeds.

Notes

The best way to deseed the cucumber is to cut it lengthwise. Then, run a small spoon down the middle to remove the seeds and mushy middle (I use a measuring teaspoon for this). Then, slice into half-moons.
Thaw the edamame by adding it to a mesh strainer and running warm water over it. Leave it to thaw while you prep the veggies and make the dressing, then add it to the salad.
Store bell pepper and cucumber salad in an airtight container in the refrigerator for 2 days. I don't recommend freezing cucumber salad because it gets too watery and soft after thawing.

Nutrition