Name: Cucumber Edamame Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 English cucumbers, small diced; 1 (12 oz) package shelled edamame, thawed overnight; 1 cup chopped green onion; 1 handful chopped fresh cilantro; 1/4 cup neutral flavored oil (expeller pressed safflower oil recommended); 1/4 cup rice wine vinegar; 1 tablespoon tamari or soy sauce; 2 teaspoons toasted sesame oil; 1 teaspoon pure maple syrup; 1 tablespoon chili onion crunch or chili paste (adjust quantity if using paste); 1 clove garlic, minced; 1/2 teaspoon grated ginger; Salt, to taste

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Introduction

This refreshing Cucumber Edamame Salad is a vibrant and healthy dish perfect for warm days or as a light side. Crisp cucumbers and tender edamame combine with a tangy, slightly spicy dressing for a flavorful experience.

A white bowl filled with a fresh salad made of bright green edamame beans and small diced cucumber pieces, mixed with chopped green herbs and topped with light brown sesame seeds. A wooden spoon rests inside the bowl on the left side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 English cucumbers, small diced
1 (12 oz) package shelled edamame, thawed overnight
1 cup chopped green onion
1 handful chopped fresh cilantro
1/4 cup neutral flavored oil (such as expeller pressed safflower oil)
1/4 cup rice wine vinegar
1 tablespoon tamari or soy sauce
2 teaspoons toasted sesame oil
1 teaspoon pure maple syrup
1 tablespoon chili onion crunch or chili paste (use less if using chili paste)
1 clove garlic, minced
1/2 teaspoon grated ginger
Salt, to taste

Instructions

Step 1: Dice the cucumbers into small, bite-sized pieces similar in size to the edamame. Add the diced cucumber, thawed edamame, chopped green onion, and cilantro to a large bowl.
Step 2: In a small bowl, combine the oil, rice wine vinegar, tamari or soy sauce, toasted sesame oil, maple syrup, chili onion crunch (or chili paste), minced garlic, grated ginger, and salt. Mix well and taste, adjusting the ingredients as needed.
Step 3: Pour the dressing over the salad ingredients. Toss gently until everything is evenly coated. Optionally, sprinkle with toasted sesame seeds before serving.

Tips & Variations

Substitute frozen edamame with fresh if available for an extra pop of texture.
Adjust the amount of chili onion crunch or chili paste to control the spiciness according to your preference.
Add a squeeze of lime juice for added brightness and zing.
Swap cilantro for fresh mint or basil to change up the flavor profile.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some water over time, so toss gently before serving again. This salad is best enjoyed fresh, but can be served cold or at room temperature.

How to Serve

A clear glass bowl filled with a fresh salad of bright green edamame beans, pale green cucumber cubes, and chopped green herbs, all mixed together lightly with bits of seasoning visible. Two wooden spoons are placed inside the bowl, partially covered with the salad, resting against the side. The bowl is set on a white marbled surface, enhancing the fresh and vibrant look of the salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours ahead and refrigerate. However, cucumbers tend to become watery, so it’s best to dress the salad just before serving if possible.

What can I use if I don’t have tamari?

Regular soy sauce works well as a substitute. For a gluten-free option, ensure you pick tamari labeled gluten-free or use coconut aminos.