Edamame & Cucumber Salad
This refreshing and crunchy salad is packed with protein-rich edamame, crisp cucumbers, and a zesty sesame dressing. It’s perfect as a light meal, side dish, or a make-ahead lunch.
Time Needed
Prep Time: 10 minutes
Cooking Time: 5 minutes (for edamame)
Total Time: 15 minutes
Ingredients
For the Salad:
1 ½ cups shelled edamame (fresh or frozen)
1 large cucumber, diced (or 2 Persian cucumbers, sliced)
1/4 cup red onion, thinly sliced (optional)
1/4 cup carrots, julienned (optional for color)
2 tablespoons fresh cilantro or green onions, chopped
1 tablespoon toasted sesame seeds
For the Dressing:
2 tablespoons soy sauce (or tamarind for gluten-free)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon honey or maple syrup (for sweetness)
1 teaspoon grated ginger
1 clove garlic, minced
1/2 teaspoon red pepper flakes (optional for spice)
Instructions
1. Cook the Edamame
1.If using frozen edamame, boil for 3–5 minutes, then drain and rinse under cold water. Let cool.
2. Prepare the Dressing
1.In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey/maple syrup, ginger, garlic, and red pepper flakes.
3. Assemble the Salad
1.In a large bowl, combine edamame, cucumber, red onion, carrots, and cilantro/green onions.
2.Drizzle the dressing over the salad and toss to combine.
4. Garnish & Serve
1.Sprinkle with toasted sesame seeds before serving.
2.Serve immediately or chill for 15 minutes for better flavor.
Nutritional Info
(Per Serving, Approximate)
(Based on 4 servings)
Calories: 150 kcal
Protein: 8g
Carbohydrates: 12g
Fat: 7g
Fiber: 4g
Sodium: ~350mg
Notes & Variations
Extra Crunch: Add chopped almonds, peanuts, or crispy wonton strips.
More Protein: Toss in tofu or shredded chicken.
Make It Creamy: Add a drizzle of tahini or a scoop of avocado.
Meal Prep: Stays fresh in the fridge for up to 2 days.