Ingredients
Scale
- 3 tablespoons rice vinegar
- 1 tablespoon tamari (or soy sauce)
- 1 teaspoon sriracha (or to taste)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 1/2 teaspoons toasted sesame oil
- 1 tablespoon maple syrup (or to taste)
- 1 medium-large English cucumber (diced (about 2 cups))
- 12 ounces frozen shelled edamame (thawed according to packet instructions, and dried)
- 1 large red bell pepper (diced (about 2 cups))
- 1 cup cooked black lentils (Puy, French, or green lentils)
- 4 green onions (thinly sliced)
- 1/2 cup chopped cilantro
- 4 teaspoons sesame seeds
- 4 tablespoons hemp seeds (optional)
- 1 medium lime (juice)
- Salt to taste
Instructions
- Whisk together dressing ingredients: rice vinegar, tamari, sriracha, olive oil, ground ginger, garlic powder, toasted sesame oil, and maple syrup until smooth.
- For Mason jar servings: Layer the ingredients starting with the dressing followed by cucumber, edamame, bell pepper, lentils, green onions, cilantro, and sesame seeds.
- For a salad bowl: Combine all ingredients in a large bowl and drizzle with the dressing. Toss well to coat.
- Finish with fresh lime juice and salt to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg