Cucumber Edamame Salad Recipe

Introduction

This refreshing Cucumber Edamame Salad is a quick and healthy dish perfect for warm days or as a light side. With crisp cucumber and tender edamame dressed in a simple sesame and rice vinegar dressing, it offers a delightful balance of flavors and textures.

Ingredients

• 1 medium cucumber
• 1 cup shelled edamame (cooked)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar

Instructions

1. Step 1: Peel (optional) and thinly slice the cucumber. Place it in a large bowl with the cooked edamame.
2. Step 2: Drizzle the sesame oil and rice vinegar over the cucumber and edamame. Toss gently to combine all ingredients evenly.
3. Step 3: Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

• For extra crunch, add thinly sliced red onion or toasted sesame seeds before serving.
• Substitute rice vinegar with apple cider vinegar for a milder tang.
• Add a pinch of red pepper flakes for a subtle heat boost.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It is best served chilled, so give it a gentle stir before serving again. Avoid freezing as the cucumber will become watery and lose its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame?

Yes, frozen shelled edamame works well. Just be sure to cook and drain them thoroughly before adding to the salad.

Is this salad suitable for meal prep?

Absolutely. Prepare the salad in advance and keep it refrigerated. Add any crunchy toppings just before serving to maintain their texture.

Cucumber Edamame Salad Recipe

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★★★★★

4.6 from 120 reviews

A refreshing and healthy Cucumber Edamame Salad featuring crisp cucumbers, protein-rich edamame, and a light dressing of sesame oil and rice vinegar. Perfect as a light side dish or a nutritious snack, this salad is quick to prepare and packed with fresh flavors.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 large cucumber, thinly sliced
• 1 cup shelled edamame, cooked and cooled

Dressing

• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar

Instructions

1. Prepare the vegetables: Thinly slice the cucumber and ensure the edamame has been cooked and cooled to room temperature.
2. Combine ingredients: In a mixing bowl, add the sliced cucumber and edamame. Drizzle sesame oil and rice vinegar over them.
3. Toss the salad: Gently toss all ingredients together until the cucumber and edamame are evenly coated with the dressing.
4. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill.
5. Serve: After chilling, give the salad a final gentle toss and serve cold as a refreshing side dish.

Notes

• For extra crunch, add toasted sesame seeds on top before serving.
• Edamame can be replaced with green peas for a variation.
• This salad is best enjoyed fresh within 1-2 days.
• Can be served as a light appetizer or a healthy snack.

Keywords: Cucumber salad, Edamame salad, Healthy salad, Vegan salad, Asian salad, Quick salad