Cucumber Edamame Salad

5 from 5 votes

Cucumber Edamame Salad

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.

Course Appetizer, Main Course, Salad

Cuisine American, Japanese

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword Dairy Free, gluten-free, Grain Free, Nut Free, Refined Sugar Free, Vegan

Prep Time 5

Total Time 5

Servings Servings

Calories 215kcal

Author Nicole Modic

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.

Video

Nutrition