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–+ servings
Cucumber Edamame Salad

Cucumber Edamame Salad: A Refreshing Vegan Delight

This Cucumber Edamame Salad is a refreshing vegan delight bursting with flavor and perfect for warm days.
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Prep Time 10 minutes
Marinating Time 15 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Salad
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumber Adds crunch and hydration; perfect for hot weather.
  • 1 cup Edamame Shelled, cooked and cooled for the best taste.
For the Dressing
  • 0.25 cup Rice Vinegar Provides a tangy flavor.
  • 2 tablespoons Tamari Delivers depth and umami.
  • 1 tablespoon Sesame Oil Imparts nuttiness and richness.
  • 1 tablespoon Maple Syrup Balances the dressing’s acidity.
  • 1 clove Garlic Freshly minced enhances flavor.
  • 1 teaspoon Ginger Freshly grated adds zest.
  • 1 tablespoon Chili Crunch Introduces heat and texture.
  • 1 pinch Salt Essential for amplifying all the flavors.

Equipment

  • mixing bowl
  • salad bowl
  • Whisk
  • large spoon

Method
 

Step-by-Step Instructions for Cucumber Edamame Salad
  1. In a small mixing bowl, combine rice vinegar, tamari, sesame oil, and maple syrup. Add minced garlic, grated ginger, chili crunch, and a pinch of salt. Whisk until well blended and set aside.
  2. Chop cucumbers into bite-sized pieces and place in a large salad bowl. Add shelled edamame. Toss gently to mix.
  3. Pour dressing over the cucumber and edamame mixture. Toss gently to coat all pieces.
  4. Let sit for 5-10 minutes at room temperature or refrigerate for up to 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 250mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Dress the salad just before serving to keep cucumbers crunchy. Store in airtight container for up to 3 days, but best enjoyed fresh.

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