Cucumber Edamame Salad
A crisp, protein-packed salad featuring English cucumbers and edamame tossed in a savory ginger-garlic dressing.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
Scale
2 English cucumbers, small diced
12 oz package shelled edamame, thawed
1 cup chopped green onion
1 handful chopped fresh cilantro
1/4 cup expeller pressed safflower oil
1/4 cup rice wine vinegar
1 tablespoon tamari
2 teaspoons toasted sesame oil
1 teaspoon pure maple syrup
1 tablespoon chili onion crunch
1 clove garlic, minced
1/2 teaspoon grated ginger
Salt to taste
Instructions
- Dice the cucumbers into bite-sized pieces and place in a large bowl.
- Add the thawed edamame, chopped green onions, and cilantro to the bowl.
- In a small mixing bowl, whisk together the safflower oil, vinegar, tamari, sesame oil, maple syrup, chili crunch, garlic, and ginger.
- Pour the dressing over the salad and toss to coat thoroughly.
- Season with salt to taste and garnish with toasted sesame seeds if desired.
Notes
- Use English cucumbers to avoid excess water.
- Substitute tamari with soy sauce if gluten is not a concern.
- Let the salad marinate for 10 minutes for better flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 183 calories
- Sugar: 3.2 g
- Sodium: 77.5 mg
- Fat: 14.3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3.7 g
- Protein: 8.5 g
- Cholesterol: 0 mg
Find it online: https://prepmealkitchen.com/cucumber-edamame-salad/