Description
A light and vibrant salad combining fresh cucumbers and tender edamame, perfect for any occasion.
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
- 1/4 cup neutral flavored oil (e.g., expeller pressed safflower oil)
- 1/4 cup rice apple 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 based on spice preference)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- Salt, to taste
Instructions
- Start by dicing the cucumbers into bite-sized pieces and placing them in a large mixing bowl.
- Add the thawed edamame, chopped green onions, and cilantro to the bowl.
- In a separate small bowl, whisk together the dressing ingredients until well combined, adjusting the seasoning to your liking.
- Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
- For that extra touch, top with toasted sesame seeds before serving.
Notes
Best enjoyed fresh, but flavors may enhance after a day in the fridge. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg