Description
This Cucumber Edamame Salad is fresh, flavorful and so delicious!
Ingredients
Scale
- 2 English cucumbers, small diced
- 1 (12 oz) package shelled edamame, thawed overnight
- 1 cup chopped green onion
- 1 handful chopped fresh cilantro
- Dressing:
- 1/4 cup neutral flavored oil (e.g., expeller pressed safflower oil)
- 1/4 cup rice wine vinegar
- 1 tablespoon tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 tablespoon chili onion crunch or chili paste (use less if preferred)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- Salt, to taste
Instructions
1. Dice the cucumbers into small, bite-size pieces and add them to a large bowl.
2. Add the thawed edamame, chopped green onion, and fresh cilantro to the bowl.
3. In a small bowl, mix together all dressing ingredients until well combined. Taste and adjust as needed.
4. Pour the dressing over the salad ingredients and mix until everything is evenly coated.
5. Top with toasted sesame seeds if desired and enjoy.
Notes
For a milder spice level, reduce the amount of chili paste or chili crunch.
This salad is best served fresh but can be stored in the fridge for up to 2 days.
Add toasted sesame seeds or chopped nuts for extra crunch.
Use tamari instead of soy sauce to keep it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side
- Method: No Cook
- Cuisine: Asian Inspired