Cucumber Edamame Salad

5 from 1 vote

Recipe from Two Peas and Their Pod

This simple and refreshing salad is made with crisp, crunchy cucumbers, protein-packed edamame, green onion, fresh herbs, sesame seeds, and tossed in a soy ginger dressing that is bursting with flavor.

Prep Time15

Total Time15

Course: Salad

Cuisine: Asian

Keyword: cucumber, edamame

Servings:

Calories: 203kcal

Ingredients

For the salad:

2 English cucumbers, chopped
12 oz frozen shelled edamame, thawed
5 green onions, sliced
1/3 cup chopped mint or chopped cilantro
2 tablespoons sesame seeds

For the dressing:

3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons pure maple syrup
1 clove garlic, minced
1 teaspoon freshly grated ginger
Crushed red pepper flakes, to taste
Kosher salt, if needed

Instructions

In a large bowl, combine the cucumbers, edamame, green onions, herbs, and sesame seeds.
In a small bowl, whisk together the rice wine vinegar, soy sauce, sesame oil, maple syrup, garlic, ginger, and crushed red pepper flakes.
Pour the dressing over the salad and toss well. Season with kosher salt, if necessary.

Notes

Store the salad covered in the fridge for up to 2 days. Feel free to add avocado, it's a great addition!

Nutrition