Delicious Cucumber Edamame Salad for a Refreshing Summer Bite

Enjoy a refreshing Cucumber Edamame Salad, perfect for summer gatherings, vegan, gluten-free, and low-carb.

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Prep Time 15

Cook Time 5

Chill Time 30

Total Time 50

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumbers Firm, fresh cucumbers
1 cup Edamame (shelled) Cooked until tender
¼ cup Fresh Herbs (cilantro or parsley) Chopped

For the Dressing

¼ cup Oil Neutral oil like canola or sesame
2 tablespoons Rice Vinegar
2 tablespoons Tamari Gluten-free soy sauce
1 tablespoon Sesame Oil
1 tablespoon Maple Syrup Optional
1 clove Garlic Minced
1 teaspoon Ginger Freshly grated
to taste Chili Crunch For heat and texture
to taste Salt Adjust according to taste

Equipment

Mixing bowl
whisk
Salad tongs

Method

Step‑by‑Step Instructions

Prep Ingredients: Wash and cut cucumbers into bite-sized pieces. Cook shelled edamame as per instructions, then drain and cool. Finely chop desired herbs.
Make Dressing: In a small bowl, whisk together oil, rice vinegar, tamari, sesame oil, maple syrup, minced garlic, ginger, and chili crunch until smooth.
Combine: In a large bowl, mix cucumbers, cooled edamame, and chopped herbs. Toss gently to combine.
Dress Salad: Pour dressing over salad, toss gently to coat all ingredients well without mashing them.
Serve or Chill: Serve immediately or chill for 30 minutes for flavors to meld.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Dress the salad just before serving to maintain texture. Store leftovers in an airtight container.

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