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–+ servings
Cucumber Edamame Salad

Crisp Cucumber Edamame Salad for a Refreshing Summer Bite

Enjoy a vibrant Cucumber Edamame Salad—light, vegan, and packed with nutrients, perfect for summer!
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Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large English cucumber Diced into bite-sized pieces
  • 1 cup Edamame Steamed until bright green and tender
  • 1 handful Fresh herbs (Cilantro or Parsley) Chopped finely
For the Dressing
  • 2 tablespoons Neutral or sesame oil
  • 3 tablespoons Rice vinegar
  • 2 tablespoons Tamari Gluten-free
  • 1 teaspoon Sesame oil
  • 1 tablespoon Maple syrup Can substitute with honey or white sugar
  • 1 clove Garlic Minced
  • 1 teaspoon Fresh ginger Grated
  • 1 tablespoon Chili crunch Can omit for less heat

Equipment

  • Mixing Bowl
  • Whisk
  • Chopping Board
  • Knife
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Dice the English cucumber into bite-sized pieces and steam the edamame until bright green and tender.
  2. Chop the fresh herbs finely.
  3. In a small bowl, whisk together the dressing ingredients until well blended.
  4. In a large bowl, toss the cucumber, edamame, and herbs. Drizzle the dressing over the salad and fold gently to combine.
  5. Cover and chill in the refrigerator for at least 15 minutes before serving.
  6. Serve chilled, garnished with additional herbs if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 150mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Prep ingredients in advance for best freshness. Adjust dressing sweetness to taste. Store leftovers without dressing to maintain crispness.

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