Edamame and Cucumber Salad
A refreshing and nutrient-rich salad combining crisp cucumbers, protein-packed edamame, and a zesty dressing, perfect as a side dish or light meal.
Ingredients
Salad Ingredients
- 6 pieces mini Persian cucumbers or 2 English cucumbers (thinly sliced)
- 1 cup edamame (shelled) Cook according to package instructions.
- 1/4 cup green onions (thinly sliced)
- 1 tablespoon toasted sesame seeds or furikake (optional for garnish) Use for additional flavor.
Dressing Ingredients
- 2 tablespoons olive oil
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons tamari or soy sauce
- 1 teaspoon ground ginger or fresh grated ginger
- 1/2 teaspoon garlic powder
- 1 teaspoon chili crunch oil (optional)
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon salt
Instructions
Preparation
- Start by slicing the cucumbers and green onions.
- Cook the edamame according to package instructions if needed, usually by steaming or boiling for about 5 minutes.
Mixing and Dressing
- In a large bowl, combine the sliced cucumbers, shelled edamame, and green onions.
- In a small bowl, whisk together the olive oil, sesame oil, rice vinegar, tamari or soy sauce, ginger, garlic powder, chili crunch oil, honey, and salt until fully incorporated.
- Pour the dressing over the salad and toss gently to ensure everything is well-coated.
Serving
- Transfer the salad to a serving bowl, sprinkle with toasted sesame seeds or furikake if desired, and enjoy fresh!
Notes
Chill cucumbers and edamame for a more refreshing salad. You can also customize with other veggies or proteins.