Zesty Cucumber Edamame Salad Perfect for Summer Gatherings

This Cucumber Edamame Salad is a refreshing, no-cook dish bursting with vibrant flavors, perfect for summer gatherings.

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Prep Time 15

Chilling Time 15

Total Time 30

Servings: 4 servings

Course: APPETIZERS

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups cucumber diced, preferably English
1 cup edamame shelled
1/4 cup cilantro or parsley chopped

For the Dressing

3 tablespoons oil sesame oil recommended
2 tablespoons rice vinegar or apple cider vinegar
2 tablespoons tamari or coconut aminos
1 tablespoon sesame oil optional
1 tablespoon maple syrup or honey to taste
1 clove garlic minced
1 teaspoon ginger minced
1 teaspoon chili crunch or sriracha optional
to taste salt

Equipment

Bowl

Method

Preparation

Prepare the vegetables by dicing the cucumbers into bite-sized pieces and shelling the edamame.
Mix the dressing ingredients in a small bowl. Combine oil, rice vinegar, tamari, sesame oil, maple syrup, minced garlic, ginger, chili crunch, and salt until evenly blended.
Toss the prepared cucumber and edamame with the dressing and freshly chopped herbs.
Chill the salad for at least 10-15 minutes in the refrigerator.
Serve the salad cold and enjoy.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Optional: Garnish with toasted sesame seeds for an extra crunch. Allow flavors to meld for best taste.

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