Cucumber Edamame Salad

This simple recipe is an Asian-inspired salad that's ideal for a refreshing lunch, side, or potluck dish. Cucumbers add a signature crunch, while edamame packs protein and fiber. Whip up the ginger-soy sesame oil dressing with pantry staples and enjoy!

Course Salad, Side Dish

Cuisine Asian

Prep Time 30

Total Time 30

Servings cups

Calories 169kcal

Author Lizzie Streit, MS, RDN

Ingredients

Salad

6 Persian cucumbers thinly sliced
10 ounces shelled edamame about 1.75 cups, fresh or frozen, thawed or cooked to package instructions
4 small green onions thinly sliced, about ½ cup
¼ cup cilantro leaves loosely packed, chopped
1 to 2 teaspoons toasted sesame seeds

Dressing

2 tablespoons extra virgin olive oil sub avocado oil if you want a neutral taste
2 tablespoons sesame oil regular or toasted
3 tablespoons reduced sodium soy sauce
3 tablespoons rice vinegar
2 teaspoons honey omit if you don't want sugar; sub white sugar or maple syrup for vegan option
2 cloves garlic minced, about 2 teaspoons
1 tablespoon minced fresh ginger about ½ to 1 inch piece

US Customary - Metric

Instructions

Prepare the ingredients. If you purchased frozen edamame, follow the instructions for thawing or cooking. Slice the cucumbers and green onions/scallions, chop the cilantro, and gather the dressing ingredients.
Combine the cucumbers, edamame, green onions, cilantro, and sesame seeds in a large mixing bowl.
In a separate bowl or measuring cup, whisk together the olive or avocado oil, sesame oil, soy sauce, rice vinegar, honey, garlic, and ginger.
Pour the dressing over the salad ingredients, whisking continuously as you pour. Stir until all of the ingredients are coated.
Enjoy right away, or better yet, cover the bowl and put it in the fridge for a few hours. It tastes great after the ingredients soak in the dressing.
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Notes

Keep leftovers in an airtight container in the fridge for 2 to 3 days. Cucumbers can get mushy over time, so this recipe tastes best enjoyed on the day it is made.
Serve over noodles or rice and/or with shrimp, tofu, or chicken for a more complete meal.

Nutrition