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–+ servings
Cucumber Edamame Salad

Cucumber Edamame Salad That Will Refresh Your Day

Enjoy this vibrant Cucumber Edamame Salad, a quick and refreshing vegan delight packed with flavor and perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber fresh, sliced into bite-sized pieces
  • 1 cup Edamame shelled, thawed if frozen
  • 1/4 cup Fresh Herbs Cilantro or Parsley, finely chopped
For the Dressing
  • 3 tablespoons Oil Olive or Sesame
  • 2 tablespoons Rice Vinegar can substitute with apple cider vinegar
  • 1 tablespoon Tamari or soy sauce
  • 1 tablespoon Maple Syrup or omit
  • 1 clove Garlic minced
  • 1 teaspoon Ginger freshly grated
  • 1 teaspoon Chili Crunch or sriracha
  • to taste Salt

Equipment

  • Mixing bowl
  • small bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Wash the cucumber and slice it into small pieces. Measure out the edamame. Chop the fresh herbs.
  2. In a small bowl, combine oil, rice vinegar, tamari, maple syrup, minced garlic, and grated ginger. Add chili crunch and salt; whisk until well blended.
  3. In a large bowl, combine cucumber, edamame, and herbs; gently toss together.
  4. Drizzle the dressing over the salad, toss gently to combine, and let sit for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Allowing the salad to sit enhances flavor. Use fresh ingredients for the best taste. Store dressing separately until serving to maintain crispness.

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