Cucumber Edamame Salad: Your Refreshing Vegan Summer Fix

Cucumber Edamame Salad is a vibrant, quick, and nutritious vegan dish perfect for summer meals.

Print Recipe Pin Recipe

Prep Time 15

Marination Time 10

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups sliced cucumbers Use English cucumbers for crisp texture.
1 cup shelled edamame Thawed before using.
¼ cup chopped fresh herbs Cilantro or parsley, as per preference.

For the Dressing

3 tablespoons neutral oil Base of the dressing.
2 tablespoons rice vinegar Can substitute with apple cider vinegar.
1 tablespoon tamari Gluten-free soy sauce.
1 teaspoon sesame oil Omit for nut-free versions.
1 tablespoon maple syrup For sweetness.
1 clove garlic Minced.
1 teaspoon fresh ginger
to taste chili crunch Sriracha can be used for heat.

Optional Toppings

to taste toasted sesame seeds Sprinkle before serving.
to taste chopped nuts Almonds or walnuts for added texture.

Equipment

Mixing Bowl
whisk
spatula
Small bowl

Method

Preparation

In a small bowl, whisk together oil, vinegar, tamari, sesame oil, maple syrup, minced garlic, and ginger until smooth.
In a large bowl, combine sliced cucumbers, shelled edamame, and chopped herbs. Gently mix.
Pour dressing over the salad and toss until evenly coated.
Let the salad marinate for at least 10 minutes.
Before serving, give the salad a final stir and garnish with toasted sesame seeds or chopped nuts.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Chill the salad for enhanced flavor and store in an airtight container for up to 2 days in the fridge.

Tried this recipe?

Let us know how it was!