A classic cucumber salad is a light and refreshing way to get your veggies in. Whether you're serving it as a side dish or eating it on its own, you truly can't go wrong with this bright and flavorful veggie salad. And my favorite cucumber salad recipe, lately? Hands-down, it's my Cucumber Edamame Salad. This salad is bursting with crunchy cucumbers, fresh herbs, and protein-packed edamame for a salad that is equally as perfect for those long summer days, and late summer nights.
Ingredients
For the Salad:
- 6-8 Persian Cucumbers or 2 large English cucumbers; diced
- 1 Cup Edamame shelled
- ½ Cup Cilantro or Parsley chopped
- 1 Bunch Green Onions thinly chopped
For the Dressing:
- 3 Tablespoons Olive Oil
- ¼ Cup Rice Wine Vinegar
- 2 Tablespoons Soy Sauce or substitute with 3 tablespoons of coconut aminos
- 1 Tablespoon Toasted Sesame Oil
- 2 Teaspoons Maple Syrup
- 2 Cloves Garlic mashed
- 1 Teaspoon Ground Ginger
- ½ Teaspoon Sea Salt
- 1 Teaspoon Sesame Seeds optional; for garnishing
Instructions
- 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.
Calories: 215kcal | Carbohydrates: 13g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 802mg | Potassium: 394mg | Fiber: 3g | Sugar: 5g | Vitamin A: 781IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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