Sesame Sriracha Edamame Salad

🥘 Ingredients

• cucumbers 5
• green pepper 1
• red pepper 1
• cilantro ½ bunch
• frozen edamame 1 bag
• chickpeas 1 can
• Gochugaru chili flakes
• sesame seeds
• purple cabbage ¼ head
• Sriracha ¼ cup
• light soy sauce or GF tamari 0.33 cup
• sesame oil 1 tbsp
• lemon
• brown sugar 2 tbsp
• grated ginger 1 tbsp
• sesame seeds 2 tbsp
• water

Salad

1. 1

   Dice your cucumbers , green pepper , and red pepper to a size similar to the chickpeas. Mince the cilantro and microwave or quickly blanch your frozen edamame to thaw.
2. 2

   Combine all the Sriracha Sesame Dressing ingredients in a bowl and whisk together thoroughly.
3. 3

   In a large bowl , add the cucumbers, green bell pepper, red bell pepper, edamame, and chickpeas . Add the dressing in stages, mixing until everything is evenly coated.
4. 4

   Fold in the cilantro, Gochugaru chili flakes and sesame seeds . Add purple cabbage as well.
5. 5

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

Dressing

1. 1

   Whisk together the Sriracha , light soy sauce or GF tamari , sesame oil , lemon , brown sugar , grated ginger , and sesame seeds , thinning with water .