Cucumber Edamame Salad Recipe – A Cool Summer Favorite
This Cucumber Edamame Salad is fresh, flavorful and so delicious!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6-8 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegan
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
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- Salt, to taste
Instructions
1. Start by dicing up the cucumber into small, bite-size pieces. Add the diced cucumber to a large bowl.
2. Add the edamame, green onion, and cilantro to the bowl with the cucumber.
3. In a small bowl, make the dressing by mixing the oil, rice wine vinegar, tamari, sesame oil, maple syrup, chili onion crunch, garlic, ginger, and salt until well combined.
4. Taste the dressing and adjust the ingredients as needed.
5. Pour the dressing over the salad and mix until everything is evenly coated.
6. Top with toasted sesame seeds if desired and serve.
Notes
This salad is best served chilled and can be made a few hours ahead of time for the flavors to meld.
If using chili paste instead of chili onion crunch, consider using a smaller amount to control the spice level.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://paulakitchen.com/cucumber-edamame-salad/