---
title: Sesame Sriracha Edamame Salad
servings: 4
course: salad
source:
  url: https://www.umami.recipes/recipe/0707JON8IasZM5eCTzN2
tags: [salad, edamame, spicy, meal-prep]
---

= Salad =

Dice your @cucumbers{5}(small, diced), @green pepper{1}(large, diced), and @red pepper{1}(small, diced) to a size similar to the chickpeas. Mince the @cilantro{1/2%bunch}(minced) and microwave or quickly blanch your @frozen edamame{1%bag}(12 oz, fully cooked, thawed, 340g bag) to thaw.

Combine all the Sriracha Sesame Dressing ingredients in a #bowl{} and whisk together thoroughly.

In a large #bowl{}, add the cucumbers, green bell pepper, red bell pepper, edamame, and @chickpeas{1%can}(16 oz, drained & rinsed, 454g can). Add the dressing in stages, mixing until everything is evenly coated.

Fold in the cilantro, @Gochugaru chili flakes{}(to taste) and @sesame seeds{}(to taste). Add @purple cabbage{1/4%head}(diced) as well.

Add additional salt and lemon juice to taste. Store in an airtight container and use within 5-7 days.

= Dressing =

Whisk together the @Sriracha{1/4%cup}(60ml, or dial it back if you don't like heat), @light soy sauce or GF tamari{1/3%cup}(80ml), @sesame oil{1%tbsp}(15ml), @lemon{}(juice from 1/2 lemon), @brown sugar{2%tbsp}(30ml, 27g), @grated ginger{1%tbsp}(15g), and @sesame seeds{2%tbsp}(30ml, 17g), thinning with @water{}(as needed to thin/taste).