Cucumber Edamame Salad Recipe
This refreshing Cucumber Edamame Salad combines crisp English cucumbers with protein-rich shelled edamame, vibrant green onions, and fresh cilantro dressed in a tangy and slightly spicy Asian-inspired vinaigrette. Perfect as a light lunch or a nutritious side dish, this salad balances freshness and savory umami flavors while being quick to prepare and full of texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Salad Ingredients
- 2 English cucumbers, small diced
- 1 (12 oz) package shelled edamame, thawed overnight
- 1 cup chopped green onion
- 1 handful chopped fresh cilantro
Dressing Ingredients
- 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
Instructions
- Prepare the Vegetables: Dice the English cucumbers into small, bite-sized pieces similar in size to the edamame and add them to a large mixing bowl. Add the thawed shelled edamame, chopped green onion, and fresh cilantro to the bowl.
- Make the Dressing: In a small bowl, combine the neutral oil, rice wine vinegar, tamari (or soy sauce), toasted sesame oil, pure maple syrup, chili onion crunch (or chili paste), minced garlic, grated ginger, and salt. Whisk all ingredients together until well blended. Taste the dressing and adjust any ingredients to suit your flavor preferences.
- Combine Salad and Dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently but thoroughly so that all the cucumber, edamame, and herbs are coated evenly with the dressing. Optionally, garnish with toasted sesame seeds before serving. Enjoy immediately or chill for flavors to meld.
Notes
- Thaw shelled edamame overnight in the refrigerator for best texture.
- Adjust the amount of chili onion crunch or chili paste depending on your preferred spice level.
- Use fresh ginger and garlic to add brightness to the dressing.
- Salad is best served fresh but can be stored refrigerated for up to 1 day.
- Toasting sesame seeds adds a nice crunchy garnish and extra nutty flavor.
Keywords: Cucumber salad, Edamame salad, Vegan salad, Asian dressing, Quick salad, Healthy side dish
Find it online: https://tastewithamy.com/cucumber-edamame-salad-recipe/
