Cucumber Edamame Salad
Enjoy this refreshing Cucumber Edamame Salad bursting with flavor! Perfect as a side or light lunch—give it a try today!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 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 (e.g., safflower oil)
- 1/4 cup rice apple 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 (optional)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- Salt to taste
Instructions
- Dice the English cucumbers into small bite-sized pieces and add them to a large mixing bowl.
- Gently fold in the thawed edamame, chopped green onions, and cilantro.
- In a separate bowl, whisk together the neutral oil, rice apple vinegar, tamari or soy sauce, toasted sesame oil, maple syrup, chili onion crunch (if using), minced garlic, grated ginger, and salt.
- Pour the dressing over the cucumber and edamame mixture. Toss gently to coat all ingredients evenly.
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving for optimal flavor melding.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://isabellacooks.com/cucumber-edamame-salad/