Why You’ll Love This Recipe
This Cucumber Edamame Salad is a refreshing and protein-packed dish that’s perfect for warm weather dining. The crisp cucumbers and tender edamame are complemented by a flavorful sesame-ginger dressing, making it a satisfying side or light meal. It’s quick to prepare, versatile, and holds up well in the fridge, making it ideal for meal prep or a picnic.
Ingredients
For the Salad:
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6–8 Persian cucumbers or 2 large English cucumbers, diced
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1 cup shelled edamame, cooked and cooled
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½ cup cilantro or parsley, chopped
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1 bunch green onions, thinly sliced
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1 tablespoon sesame seeds (optional, for garnish)
For the Dressing:
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3 tablespoons olive oil
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¼ cup rice vinegar
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2 tablespoons soy sauce or coconut aminos
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1 tablespoon toasted sesame oil
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2 teaspoons maple syrup
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2 cloves garlic, minced
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1 teaspoon ground ginger
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½ teaspoon sea salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Vegetables: Dice the cucumbers, chop the cilantro (or parsley), and thinly slice the green onions.
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Combine Salad Ingredients: In a large bowl, add the cucumbers, edamame, chopped herbs, and green onions.
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Make the Dressing: In a separate bowl, whisk together the olive oil, rice vinegar, soy sauce, toasted sesame oil, maple syrup, minced garlic, ground ginger, and sea salt until well combined.
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Dress the Salad: Pour the dressing over the salad mixture and toss gently to combine.
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Garnish and Serve: Sprinkle sesame seeds over the top if using. Serve immediately or refrigerate for up to 3 days.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Total Time: 10 minutes
Variations
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Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil to the dressing for some heat.
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Add Avocado: Incorporate diced avocado for added creaminess.
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Quinoa Addition: Mix in 1 cup of cooked and cooled quinoa to make the salad more filling.
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Tomato Twist: Add 1 cup of halved cherry tomatoes for a burst of color and flavor.
Storage/Reheating
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Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days.
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Meal Prep: This salad holds up well for meal prep and can be enjoyed cold straight from the fridge.
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Avoid Freezing: It’s not recommended to freeze this salad, as the texture of the cucumbers and edamame may change upon thawing.
FAQs
Can I use frozen edamame?
Yes, frozen edamame works perfectly. Just thaw and drain before adding to the salad.
Can I substitute the soy sauce?
Yes, you can use coconut aminos for a soy-free alternative.
Is this salad gluten-free?
Yes, if you use gluten-free soy sauce or tamari, the salad is gluten-free.
Can I prepare this salad in advance?
Absolutely. In fact, the flavors meld beautifully if allowed to sit in the refrigerator for a couple of hours before serving.
Can I add other vegetables?
Yes, feel free to add other vegetables like bell peppers or snap peas for added crunch and color.
How do I make this salad vegan?
This salad is already vegan-friendly.
Can I use a different oil for the dressing?
Yes, you can substitute olive oil with avocado oil or another neutral oil of your choice.
Can I make this salad spicy?
Yes, adding red pepper flakes or a drizzle of chili oil will give the salad a spicy kick.
How do I prevent the cucumbers from becoming soggy?
Salting the cucumbers before assembling the salad helps draw out excess moisture, keeping the salad crisp.
Can I add protein to this salad?
Yes, grilled chicken, tofu, or shrimp can be added to make this salad a more substantial meal.
Conclusion
The Cucumber Edamame Salad is a vibrant and nourishing dish that combines crisp vegetables, protein-rich edamame, and a flavorful sesame-ginger dressing. It’s perfect as a light meal or a refreshing side dish. With its versatility and ease of preparation, this salad is sure to become a favorite in your culinary repertoire.
Print
Cucumber Edamame Salad
- Total Time: 20 minutes
- Yield: 4 servings
Description
This Cucumber Edamame Salad is a refreshing, protein-packed dish that’s perfect for warm weather. Crisp cucumbers and tender edamame are tossed in a flavorful sesame-ginger dressing, creating a light, satisfying meal or side dish. Quick to prepare, this versatile salad holds up well for meal prep or picnics, making it an ideal choice for healthy eating on the go.
Ingredients
For the Salad:
6–8 Persian cucumbers or 2 large English cucumbers, diced
1 cup shelled edamame, cooked and cooled
½ cup cilantro or parsley, chopped
1 bunch green onions, thinly sliced
1 tablespoon sesame seeds (optional, for garnish)
For the Dressing:
3 tablespoons olive oil
¼ cup rice vinegar
2 tablespoons soy sauce or coconut aminos
1 tablespoon toasted sesame oil.
2 cloves garlic, minced
1 teaspoon ground ginger
½ teaspoon sea salt
Instructions
- Prepare the Vegetables: Dice the cucumbers, chop the cilantro (or parsley), and thinly slice the green onions.
- Combine Salad Ingredients: In a large bowl, add the cucumbers, edamame, chopped herbs, and green onions.
- Make the Dressing: In a separate bowl, whisk together the olive oil, rice vinegar, soy sauce, toasted sesame oil, minced garlic, ground ginger, and sea salt until well combined.
- Dress the Salad: Pour the dressing over the salad mixture and toss gently to combine.
- Garnish and Serve: Sprinkle sesame seeds over the top if using. Serve immediately or refrigerate for up to 3 days.
Notes
- Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil to the dressing for some heat.
- Add Avocado: Incorporate diced avocado for added creaminess.
- Quinoa Addition: Mix in 1 cup of cooked and cooled quinoa to make the salad more filling.
- Tomato Twist: Add 1 cup of halved cherry tomatoes for a burst of color and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean