Refreshing Cucumber Edamame Salad: A Zesty Vegan Delight

Crispy, fresh, and zesty, this Cucumber Edamame Salad is a vegan delight packed with flavor and protein.

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Prep Time 20

Marinating Time 30

Total Time 50

Servings: 4 cups

Course: Salads

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 large English cucumber trimmed and thinly sliced
1 cup edamame cooked & shelled
1/4 cup cilantro chopped, substitute with parsley if desired
2 stalks scallions diced, use green onions as alternative
2 cloves garlic minced

For the Dressing

3 tablespoons rice wine vinegar or apple cider vinegar as substitute
2 tablespoons soy sauce or tamari for gluten-free option
1 tablespoon spicy chili crisp adjust according to spice tolerance

Optional Garnish

1 tablespoon sesame seeds for garnish

Equipment

Mixing Bowl
mesh strainer
Knife
cutting board

Method

Step-by-Step Instructions

Trim the ends off the cucumber and thinly slice it. Place cucumber slices in a mesh strainer, sprinkle with salt, and let strain for 10 minutes. Rinse and pat dry.
While cucumbers strain, prepare the other ingredients: dice scallions, chop cilantro, and mince garlic. Reheat frozen edamame as per package instructions.
In a large mixing bowl, combine the cucumber slices, edamame, scallions, cilantro, and garlic. Mix gently to combine.
Pour in the rice wine vinegar, soy sauce, and spicy chili crisp over the salad. Toss until everything is evenly coated.
Top with sesame seeds before serving. Enjoy immediately or refrigerate for up to 3 days.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 22gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 450mgPotassium: 350mgFiber: 6gSugar: 4gVitamin A: 900IUVitamin C: 12mgCalcium: 80mgIron: 2.5mg

Notes

For best flavor, allow the salad to marinate for 30 minutes before serving. Keep an eye on cucumber freshness; best enjoyed within three days.

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