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–+ servings
Cucumber Edamame Salad

Cucumber Edamame Salad: A Refreshing Vegan Treat

This Cucumber Edamame Salad is a vibrant, health-conscious vegan dish perfect for gatherings.
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Prep Time 20 minutes
Chill Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium English cucumbers Chopped into bite-sized pieces
  • 1 cup Edamame Cooked and shelled
Herbs & Seasoning
  • 1 cup Fresh herbs Cilantro, parsley, or your choice
  • 1 teaspoon Salt Adjust to taste
Dressing
  • ¼ cup Neutral oil Vegetable or olive oil
  • 3 tablespoons Rice vinegar Or apple cider vinegar
  • 2 tablespoons Tamari Or soy sauce
  • 1 tablespoon Toasted sesame oil For added flavor
  • 1 tablespoon Maple syrup Or omit for no sweetness
  • 2 cloves Garlic Minced
  • 1 tablespoon Ginger Freshly grated
  • 1 teaspoon Chili crunch Adjust for heat preference

Equipment

  • mixing bowl
  • whisk
  • spatula
  • Cutting board
  • Knife

Method
 

Preparation Steps
  1. Wash the cucumbers thoroughly and chop them into bite-sized pieces. Add to a mixing bowl.
  2. If using frozen edamame, cook according to package instructions, then cool and shell before adding to the bowl.
  3. In a small bowl, whisk together the oil, vinegar, tamari, sesame oil, maple syrup, garlic, ginger, and chili crunch until well combined.
  4. Pour the dressing over the cucumbers and edamame, toss gently to coat.
  5. Let the salad chill for at least 10-15 minutes before serving, or refrigerate for 30 minutes for the best flavor.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 120IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Marinate for better flavor and store dressing separately until serving to keep salad crisp.

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