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


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


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.

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