No-Cook  Edamame Salad


Step 1. Whisk the rice vinegar, tamari, sriracha, ground ginger, garlic powder, olive oil, toasted sesame oil, lime juice, and maple syrup. Do this in a Pyrex measuring cup or a cup with a spout if making the salad in mason jars. 

Option 1 (mason jar salads): Divide the dressing between 4 (16-ounce) jars with lids. Add ½ cup chopped cucumber, 1 packed cup edamame, ½ cup chopped bell pepper, ¼ cup lentils.

Top with 1 sliced green onion, 2 tablespoons chopped cilantro, and 1 teaspoon sesame seeds. Refrigerate up to 4 days.

Option 2: Transfer the ingredients to a large bowl. Add the dressing and mix well to combine.

Full Recipe