Description

A fresh and vibrant Cucumber Edamame Salad featuring diced cucumbers, shelled edamame, green onions, and cilantro, tossed in a tangy and slightly spicy dressing made with rice wine vinegar, tamari, toasted sesame oil, and chili onion crunch. Perfect as a light side dish or a refreshing snack.

Ingredients

Scale

Salad Ingredients

2 English cucumbers, small diced
1 (12 oz) package shelled edamame, thawed overnight
1 cup chopped green onion
1 handful chopped fresh cilantro

Dressing Ingredients

1/4 cup neutral flavored oil (expeller pressed safflower oil recommended)
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 (adjust amount if using chili paste)
1 clove garlic, minced
1/2 teaspoon grated ginger
Salt, to taste

Instructions

Prepare the Vegetables: Dice the English cucumbers into small, bite-size pieces to match the size of the edamame. Place the diced cucumbers into a large mixing bowl. Add the thawed shelled edamame, chopped green onion, and fresh cilantro to the bowl.
Make the Dressing: In a small bowl, combine the neutral flavored oil, rice wine vinegar, tamari (or soy sauce), toasted sesame oil, pure maple syrup, chili onion crunch (or adjusted chili paste), minced garlic, grated ginger, and salt. Whisk the ingredients together thoroughly to ensure the dressing is well combined.
Toss the Salad: Pour the dressing over the salad ingredients in the large bowl. Mix everything gently yet thoroughly to evenly coat all the vegetables with the dressing.
Serve and Garnish: Optionally, sprinkle toasted sesame seeds on top for added texture and flavor. Serve immediately or chilled for a refreshing salad experience.

Notes

You can adjust the amount of chili onion crunch or chili paste based on your preferred spice level.
Using fresh, high-quality ingredients like expeller pressed safflower oil and fresh cilantro will enhance the flavor.
This salad can be made ahead of time and refrigerated for a few hours to let the flavors meld.
For a gluten-free option, ensure the tamari or soy sauce used is gluten-free.
To add crunch, consider topping with toasted sesame seeds or nuts.
This recipe is vegan and vegetarian-friendly.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian-Inspired

Keywords: cucumber edamame salad, vegan salad, Asian salad, no-cook salad, easy salad recipe, healthy side dish, summer salad