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–+ servings
Cucumber Edamame Salad

Crisp Cucumber Edamame Salad for a Refreshing Summer Treat

Enjoy a cool and vibrant Cucumber Edamame Salad, perfect for summer days.
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Prep Time 10 minutes
Chilling Time 15 minutes
Total Time 25 minutes
Course LUNCH
Cuisine Gluten-Free, vegan
Servings 4 servings
Calories 150 kcal

Equipment

  • mixing bowl
  • Whisk
  • spatula
  • cutting board
  • knife

Ingredients
  

For the Salad

  • 2 medium Cucumbers Offers freshness and crunch; substitute with zucchini for a variation.
  • 1 cup Shelled Edamame Adds creaminess and protein; chickpeas can be a great soy-free alternative.
  • ¼ cup Fresh Herbs (Cilantro/Parsley) Brightens and enhances flavor; use flat-leaf parsley for those who prefer no cilantro.

For the Dressing

  • 3 tablespoons Rice Vinegar Provides acidity; apple cider vinegar works well as a substitute.
  • 2 tablespoons Tamari (or Soy Sauce) Delivers savory flavor; choose gluten-free soy sauce for gluten-sensitive diets.
  • 1 tablespoon Sesame Oil Imparts nutty richness; olive oil is a tasty replacement for a unique twist.
  • 1 tablespoon Maple Syrup Adds subtle sweetness; honey or a pinch of white sugar are alternatives.
  • 2 cloves Garlic Enhances flavor; minced shallots can serve as a milder substitute.
  • 1 teaspoon Freshly Grated Ginger Offers a zesty kick; ground ginger is a good replacement if fresh isn’t available.
  • to taste Chili Crunch Adds spice and texture; sriracha or a spicy chili oil can be alternatives.
  • to taste Salt Balances all the flavors; sea salt or kosher salt will work beautifully.

Instructions
 

Step-by-Step Instructions

  • In a small mixing bowl, combine rice vinegar, tamari, sesame oil, maple syrup, minced garlic, and freshly grated ginger. Whisk these ingredients together vigorously for about 30 seconds until well combined.
  • Wash and dice the cucumbers into bite-sized pieces and add them to a large mixing bowl along with the shelled edamame.
  • Pour the prepared dressing over the cucumber and edamame mixture and gently toss the ingredients together until evenly coated.
  • Finely chop the fresh herbs and fold them into the salad just before serving to keep them vibrant.
  • Let the salad marinate in the refrigerator for at least 15 minutes before serving for the best flavor.

Notes

Chill before serving to enhance flavor. Don't dress the salad too far in advance to avoid sogginess. Customize ingredients as desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 400mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg
Keyword Cucumber Edamame Salad, healthy salad, No-Cook Salad, Plant-Based, Refreshing Salad, summer salad
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