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–+ servings
Cucumber Edamame Salad

Crisp Cucumber Edamame Salad for a Refreshing Summer Bite

Enjoy a vibrant Cucumber Edamame Salad that's refreshing, quick, and healthy for summer gatherings!
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Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber Diced, preferably English
  • 1 cup Edamame Cooked and shelled
  • 0.5 cups Fresh Herbs Chopped cilantro or flat-leaf parsley
For the Dressing
  • 3 tablespoons Sesame Oil Can substitute olive oil
  • 2 tablespoons Rice Vinegar Or apple cider vinegar
  • 1 tablespoon Tamari Gluten-free soy sauce
  • 1 tablespoon Maple Syrup Optional, can substitute honey
  • 1 clove Garlic Minced
  • 1 teaspoon Freshly Grated Ginger
  • 1 pinch Chili Crunch Adjust according to taste
  • to taste Salt

Equipment

  • mixing bowl
  • Small bowl
  • whisk
  • Large spoon

Method
 

Preparation
  1. Wash and dice the cucumber into bite-sized pieces and set aside in a mixing bowl.
  2. If using frozen edamame, cook according to package instructions, then drain and cool.
Dressing
  1. Whisk together sesame oil, rice vinegar, tamari, maple syrup, minced garlic, grated ginger, chili crunch, and salt in a small bowl.
Combine Salad
  1. Add cooked edamame and chopped fresh herbs to the bowl with the diced cucumber and toss gently.
Dress Salad
  1. Pour the dressing over the salad and toss until everything is evenly coated.
Serving
  1. Chill for 10-15 minutes before serving for optimal flavor, or serve immediately.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 250mgPotassium: 300mgFiber: 6gSugar: 2gVitamin A: 120IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 24 hours. For best results, keep dressing separate until ready to serve.

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