Edamame Cucumber Salad
Crisp cucumbers, edamame, fresh cilantro, and green onions are tossed in a tangy sesame ginger dressing in this Edamame Cucumber Salad. Quick and full of flavor, it’s perfect as a side dish, a refreshing snack, or a light lunch and works great for easy meal prep.
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Servings: 6
Ingredients
Salad:
- 2 cups Sliced Mini Cucumbers
- 12 ounces Shelled Edamame
- ½ cup Cilantro finely chopped
- 1 cup Green Onions thinly sliced
Dressing:
- 1 tablespoon Fresh Ginger grated
- 1 Garlic Clove minced
- 1 tablespoon Extra-Virgin Olive Oil
- 2 tablespoons Lime Juice
- 2 tablespoons Rice Vinegar
- 2 tablespoons Low-Sodium Tamari or soy sauce
- 2 teaspoons Maple Syrup
- 2 teaspoons Toasted Sesame Oil to taste
- ¼ teaspoon Red Chili Flakes more to taste
- Pinch of Kosher Salt
- 1 teaspoon Sesame Seeds
Instructions
- Add the edamame to a large bowl. If using frozen edamame, prepare according to the package then rinse with cold water.
- Combine the sliced cucumbers, chopped cilantro, and thinly sliced green onions into the bowl with the edamame and toss to combine.
- Whisk the dressing ingredients together in a small bowl and then pour over the salad. Mix until well combined.
- Taste and adjust according to your preferences. If you want it more acidic, add a splash of rice vinegar. If you want more sweetness, add maple syrup. If you want it spicy, add more red pepper flakes.
- Toss once more to combine and top with sesame seeds. Serve immediately or store in an airtight container for up to 3 days!
Notes
Freshness Tip: Leftovers can lose some crunch as cucumbers release water, and the dressing gets diluted in flavor. To keep it crisp and flavorful, store the salad and dressing separately and toss just before serving.
If the salad is already combined, a splash of rice vinegar and soy sauce will help revive the flavors.
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