Cucumber Edamame Salad
Craving something refreshingly crisp and packed with flavor? This delightful cucumber edamame salad hits all the right notes! It’s vibrant, easy to make, and perfect for a light lunch or a lively side dish that complements almost any meal. Get ready to add a new favorite to your recipe rotation.
Why You’ll Love This Recipe
- Effortlessly Quick: Comes together in just minutes with minimal fuss.
- Bursting with Freshness: Crisp cucumbers and vibrant edamame create a truly refreshing experience.
- Healthy & Satisfying: Loaded with plant-based protein and wholesome vegetables.
- Versatile Side Dish: Perfect alongside grilled chicken, fish, or even a simple rice bowl.
- Asian-Inspired Flavors: The sweet and savory dressing adds an irresistible zest.
- Great for Meal Prep: Stays delicious in the fridge for a few days, making it ideal for lunches.
Ingredients
Here’s everything you’ll need to create this fantastic salad:
For the Salad:
- About 2 pounds (900 g) Persian or English cucumbers, diced
- 1 cup (155 g) shelled edamame (thawed if frozen)
- ½ cup (15 g) fresh cilantro or parsley, chopped
- 1 bunch (about 4-5) green onions, thinly sliced
- 1 teaspoon sesame seeds, for garnish (optional)
For the Dressing:
- 3 tablespoons (45 ml) olive oil
- ¼ cup (60 ml) rice wine vinegar
- 2 tablespoons (30 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) toasted sesame oil
- 2 teaspoons (10 ml) maple syrup
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon sea salt
Ingredient Notes & Substitutions
- Cucumbers: Persian cucumbers are wonderful for their crispness and thin skin, requiring no peeling. English cucumbers are also a great choice, but if using standard garden cucumbers, you might want to peel and deseed them first.
- Edamame: Look for shelled edamame in the frozen vegetable section. Simply thaw it quickly in hot water or the microwave. It adds a satisfying chewiness and protein boost.
- Cilantro vs. Parsley: Cilantro lends a distinctly fresh, citrusy note that pairs well with the Asian-inspired dressing. If you’re not a fan, fresh parsley offers a milder, herbaceous alternative.
- Soy Sauce: Low-sodium soy sauce is recommended to control the saltiness. For a gluten-free or soy-free option, coconut aminos work beautifully as a 1:1 substitute.
- Maple Syrup: This adds a touch of sweetness to balance the tangy and savory flavors in the dressing. Agave nectar or a tiny pinch of sugar can be used instead.
- Garlic & Ginger: Freshly minced garlic and ground ginger (or grated fresh ginger for extra zing) are key to the dressing’s aromatic depth.
Equipment
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
How to Make
1. Prepare the Salad Base:
Dice your cucumbers into bite-sized pieces. If using English cucumbers, you can slice them into half-moons.
2. Combine Vegetables:
Place the diced cucumbers, shelled edamame, chopped cilantro (or parsley), and thinly sliced green onions into a large mixing bowl.
3. Whisk the Dressing:
In a separate small bowl or jar, combine the olive oil, rice wine vinegar, low-sodium soy sauce, toasted sesame oil, maple syrup, minced garlic, ground ginger, and sea salt. Whisk vigorously until all ingredients are well combined and the dressing is emulsified.
4. Dress and Toss:
Pour the prepared dressing over the cucumber and edamame mixture in the large bowl. Toss gently but thoroughly to ensure every piece is coated with the flavorful dressing.
5. Garnish and Serve:
Taste and adjust seasoning if necessary. Sprinkle with sesame seeds, if desired, just before serving.
Pro Tips
- Chill for Flavor: While delicious immediately, letting the salad chill in the refrigerator for at least 15-20 minutes allows the flavors to meld beautifully.
- Uniform Cuts: Try to dice your cucumbers to a similar size for even texture in every bite.
- Freshness First: For the best taste, use fresh ingredients, especially the cilantro and green onions.
Serving Suggestions
This versatile cucumber edamame salad makes a fantastic companion to a variety of dishes. Serve it alongside grilled chicken, pan-seared fish, or marinated tofu. It’s also excellent as a light lunch, a side for sushi night, or part of a summer potluck spread.
Storage & Reheating
Store any leftover cucumber edamame salad in an airtight container in the refrigerator for up to 3-4 days. The cucumbers might soften slightly over time, but the flavors will remain vibrant. This salad is best enjoyed cold and does not require reheating.
Variations & Substitutions
- Add Spice: For a little kick, include a pinch of red pepper flakes in the dressing or a drizzle of sriracha.
- Extra Crunch: Toss in some chopped bell peppers, shredded carrots, or toasted cashews.
- Protein Boost: Add cooked, shredded chicken, grilled shrimp, or smoked salmon for a heartier meal.
- Nutty Flavor: A tablespoon of chopped peanuts or almonds can add another layer of texture and taste.
- Citrus Brightness: A squeeze of fresh lime juice in the dressing can enhance the overall zestiness.
Nutrition Information
This refreshing cucumber edamame salad offers a balanced nutritional profile, with approximately 215 calories per serving. Each serving provides around 13 grams of carbohydrates, 6 grams of protein, and 16 grams of fat, with about 2 grams of saturated fat. You’ll also find roughly 3 grams of fiber and 5 grams of sugar, alongside approximately 802 mg of sodium, making it a flavorful and wholesome option.
FAQ
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad components and the dressing separately, then combine them about 30 minutes before serving. If fully dressed, it holds well for up to 2-3 hours before the cucumbers start to soften.
Q: What type of edamame should I buy?
A: Look for frozen shelled edamame in the pod-free section of your grocery store’s freezer aisle. It’s convenient and thaws quickly.
Q: Is this recipe vegan and gluten-free?
A: Yes, this recipe is naturally vegan. To make it gluten-free, simply use a certified gluten-free soy sauce or coconut aminos.
Q: Can I use fresh ginger instead of ground?
A: Absolutely! For a more potent ginger flavor, use about 1 teaspoon of freshly grated ginger instead of ground.
Q: How do I store leftover dressing?
A: Any leftover dressing can be stored in an airtight container or jar in the refrigerator for up to a week. Give it a good shake before using.
Conclusion
This cucumber edamame salad is a true testament to how simple ingredients can come together to create something truly spectacular. It’s the perfect blend of crunchy textures and bright, savory-sweet flavors, making it an ideal choice for a light, healthy, and utterly delicious meal. Enjoy!
Recipe Card
Cucumber Edamame Salad
Ingredients
Equipment
Method
- To make the salad, start by chopping your cucumbers, cilantro (or parsley) and onions, and add them to a large bowl.
- Next, shell your edamame (if not shelled already) and add it to the bowl.
- Then, prepare the dressing by whisking the dressing ingredients together in a separate bowl.
- Taste and adjust the dressing as needed, then pour it on top of the salad.
- Toss to combine, serve, and enjoy! Store an leftovers in an airtight container, in the fridge, for up to four days.
