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Cucumber Edamame Salad

Cucumber Edamame Salad: Your Refreshing Summer Delight

This Cucumber Edamame Salad is a refreshing summer dish that's quick to prepare and packed with protein and vibrant flavors.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium English Cucumbers Adds freshness and crunch; use ripe cucumbers for maximum flavor.
  • 12 oz Edamame Shelled and thawed; provides protein.
  • 1 cup Green Onion Chopped, adds mild onion flavor.
  • 1 handful Fresh Cilantro Chopped, introduces fresh herbaceous note.
For the Dressing
  • 1/4 cup Neutral Oil Base providing richness; e.g., safflower oil.
  • 1/4 cup Rice Apple Vinegar Adds tang and acidity.
  • 1 tbsp Tamari or Soy Sauce Provides umami flavor.
  • 2 tsp Toasted Sesame Oil Enhances depth and aroma.
  • 1 tsp Pure Maple Syrup Adds a touch of sweetness.
  • 1 tbsp Chili Onion Crunch or Chili Paste Adds spice and texture.
  • 1 clove Garlic Minced, provides aromatic flavor.
  • 1/2 tsp Grated Ginger Adds freshness and spice note.
  • Salt Enhances overall flavors.

Equipment

  • mixing bowl
  • Whisk

Method
 

Preparation Steps
  1. Begin by washing the English cucumbers thoroughly under cold water. Dice them into small, bite-sized pieces, ensuring they are uniform for even texture.
  2. Add the shelled, thawed edamame to the mixing bowl along with one cup of chopped green onions and a handful of freshly chopped cilantro. Gently stir the ingredients together.
  3. In a separate bowl, whisk together a quarter cup of neutral oil with a quarter cup of rice apple vinegar. Then add one tablespoon of tamari or soy sauce, two teaspoons of toasted sesame oil, one teaspoon of pure maple syrup, and one tablespoon of chili onion crunch or paste. Mix in minced garlic and half a teaspoon of grated ginger, then season with salt.
  4. Pour the dressing over the salad mixture and gently toss everything together until evenly coated.
  5. Cover the bowl and refrigerate for at least 30 minutes.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 250mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 20IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best flavor, let the salad chill in the fridge for at least 30 minutes. Store leftovers in an airtight container and enjoy within 2-3 days.

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