Name: Sesame-Ginger Cucumber Carrot Ribbon Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.15 cup shelled edamame; 1 large cucumber; 2 medium carrots; 2.5 tbsp hemp hearts; 0.5 tbsp roasted peanuts; 1 tbsp tamari; 1 tbsp rice vinegar; 0.25 tsp toasted sesame oil; 1 tsp grated fresh ginger; 1 clove minced garlic; 0.5 tsp red pepper flakes; 0.25 tsp raw honey

Sesame-Ginger Cucumber Carrot Ribbon Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sesame-Ginger Cucumber Carrot Ribbon Salad

Shaved cucumber and carrot ribbons tossed with protein-packed edamame and hemp hearts in a zesty sesame-ginger dressing for a vibrant, crunchy bite.

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NUTRITION

Protein

32.8g

Fat

24.5g

Carbs

51.8g

SERVINGS

1 serving

INGREDIENTS

1.15 cup shelled edamame

1 large cucumber

2 medium carrots

2.5 tbsp hemp hearts

0.5 tbsp roasted peanuts

1 tbsp tamari

1 tbsp rice vinegar

0.25 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

0.5 tsp red pepper flakes

0.25 tsp raw honey

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PREPARATION

1
Use a vegetable peeler to shave the cucumber and carrots into long, thin ribbons, stopping when you reach the watery core of the cucumber.
2
Steam the shelled edamame for 4 minutes until bright green and tender, then immediately plunge into an ice bath to stop the cooking.
3
In a small glass jar, whisk together the tamari, rice vinegar, toasted sesame oil, grated ginger, minced garlic, red pepper flakes, and honey until emulsified.
4
Pat the vegetable ribbons and cooled edamame dry with a clean kitchen towel to ensure the dressing adheres perfectly.
5
Combine the ribbons and edamame in a large chilled bowl, then drizzle with the dressing and toss gently with tongs.
6
Plate the salad and finish with a generous sprinkle of hemp hearts and crushed roasted peanuts for a satisfying crunch.