When it’s too hot to turn on the oven, this cool, crunchy salad is exactly what you need. Packed with nutrient-dense veggies and tossed in a creamy, tofu-based dressing, it’ll leave you feeling energized and refreshed—even when you’re sweating through your shirt.
Edamame and Cucumber Noodles With Ginger Dressing
Recipe by: Eat Spin Run Repeat
Makes: 1 serving
Ready in: 15 minutes
INGREDIENTS
For the dressing:
1 pound soft tofu
2 tablespoons tahini
2 tablespoons rice vinegar
1 tablespoon low-sodium tamari
3 tablespoons finely chopped, fresh-peeled ginger
1 lime, juiced
For the salad:
1 English cucumber, spiralized
1 small carrot, spiralized or julienned
1/3 cup very thinly shredded purple cabbage
3/4 cup defrosted, shelled edamame
1 tablespoon mint, plus more for garnish
1 tablespoon cilantro, plus more for garnish
Sliced avocado, for garnish
DIRECTIONS
1. Put all dressing ingredients in a blender or food processor and puree until completely smooth. Transfer to a jar or container and set aside. (You’ll have about 1 cup and will have some leftover after making this recipe.)
2. In a large bowl, toss all salad ingredients except avocado. Pour some dressing over top and toss to coat. Transfer salad into a serving bowl and garnish with additional cilantro, mint, and avocado.
