Cucumber Edamame Salad
A crisp, refreshing, and protein-packed salad featuring English cucumbers, shelled edamame, and a zesty chili-ginger dressing.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegan, Gluten-Free
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 safflower oil
1/4 cup rice wine vinegar
1 tablespoon tamari
2 teaspoons toasted sesame oil
1 teaspoon pure maple syrup
1 tablespoon chili onion crunch
1 clove garlic, minced
1/2 teaspoon grated ginger
Salt to taste
Instructions
- Dice the cucumbers into small bite-sized pieces and place them in a large bowl.
- Add the thawed edamame, chopped green onions, and cilantro to the bowl.
- In a separate small bowl, whisk together the safflower oil, rice vinegar, tamari, sesame oil, maple syrup, chili crunch, garlic, and ginger.
- Pour the dressing over the salad and toss until thoroughly combined.
- Top with toasted sesame seeds if desired and serve immediately.
Notes
- Use fresh ginger and garlic for the best flavor.
- If using chili paste instead of chili crunch, reduce the amount slightly as it is often spicier.
- This salad is best enjoyed within 24 hours of preparation.
Nutrition
- Serving Size: 1 bowl
- Calories: 183 calories
- Sugar: 3.2 g
- Sodium: 77.5 mg
- Fat: 14.3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3.7 g
- Protein: 8.5 g
- Cholesterol: 0 mg
Find it online: https://cleanvegankitchen.com/cucumber-edamame-salad/