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Crunchy edamame salad


  • 1/4 cup orange juice
  • 1 tablespoon soy sauce
  • 2 teaspoons agave syrup
  • 1 teaspoon sesame oil
  • 1/2 teapsoon grated fresh ginger
  • 1/2 garlic clove, grated
  • 3 cups shelled edamame
  • 1 English cucumber, diced
  • 2 carrots, peeled and shredded
  • 1 cup radishes, diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped cashews
  • 2 green onions, sliced


  1. In a small bowl, whisk together the orange juice, soy sauce, agave syrup, sesame oil, ginger, and garlic.
  2. In a large bowl, mix together the edamame, cucumber, carrots, radishes, cilantro, cashews, and the dressing.
  3. Serve immediately topped with the green onion or store in the refrigerator for up to five days.

Follow Sara Lynn Cauchon:

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