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Whether you are looking for a new and exciting salad to add to your repertoire or are in need of some inspiration for your next potluck, this Cucumber Edamame Salad is sure to please. Its light, refreshing flavors make it perfect for summertime dining, but it can be enjoyed all year round. Best of all, it is simple enough to make that even novice cooks can create a masterpiece.
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Check out my Italian Pasta Salad and my Taco Salad for more delicious salad recipes!
When you're craving a healthy dish, but you're really not in the mood to cook, this edamame cucumber salad is the perfect solution. It's easy to make, and you can even make it ahead of time. Simply layer the ingredients in a jar or container, and refrigerate until you're ready to serve.
If you want a healthier salad, then give this salad a try! It will be a crowd favorite, even as a salad!
Why You'll Love This Recipe
- The salad is light, refreshing flavors are perfect for summertime dining.
- It is simple enough to make that even novice cooks can create a masterpiece.
- The salad is a great way to use up cucumbers from your garden.
- The salad can be made ahead of time, making it perfect for potlucks and other gatherings.
Ingredients You'll Need
- Rice Wine Vinegar: You can use white wine vinegar, whichever one you prefer.
- Lime Juice: You're going to use a little lime juice for this salad.
- Sesame Oil: You can't make a good seasonal salad without sesame oil.
- Honey: You'll want a little sweetness in this salad.
- Seasonings: You'll need ground ginger, garlic powder, white pepper.
- Cucumber: Go ahead and make sure this is thinly sliced for the salad.
- Edamame: Make sure the edamame is shelled.
- Green Onion: You will also want to make sure the green onion is thinly sliced.
- Sesame Seeds: The crunch on top is chef's kiss!
Step-By-Step Instructions
Step 1:
In a medium-sized bowl, whisk together the rice wine vinegar, lime juice, sesame oil, honey and seasoning until well combined.
Step 2:
Add cucumber, edamame and green onion and toss to coat completely.
Step 3:
Sprinkle on sesame seeds and serve immediately.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- For this salad, I recommend using Japanese or Persian cucumbers. They are generally more crisp and have thinner skin, making them perfect for salads.
- I like to let the salad sit for a few minutes so the flavors can meld together, but it's not necessary. Serve chilled or at room temperature.
- If you're looking for a bit more of a crunch in your salad, feel free to add in some chopped nuts or seeds.
Variations
- You can use any type of cucumber you like, and you can also add in other vegetables or fruits if you wish.
- Try adding in some diced tomatoes, chopped onions, or even shredded carrots. If you're looking for a bit more protein, you could add in some cooked chicken or tofu.
- You can either use pre-made cucumber edamame salad mix, or you can make your own. If you're making your own, all you need to do is chop up the cucumbers and mix them with the other ingredients.
Storing & Freezing
Storing: This salad can be stored in the fridge for up to 3 days. Just make sure to keep it in an airtight container so that it doesn't dry out.
Freezing: You can also freeze this salad, although it's best to eat it within 2 months for the best quality.
Recipe FAQ's
Cucumber edamame salad is a healthy and nutritious dish that is packed with vitamins, minerals, and antioxidants. This dish is a great way to get your daily dose of veggies, and it is also low in calories and fat. Cucumber edamame salad is a good source of protein and fiber, which can help to keep you feeling full and satisfied after eating.
When it comes to making cucumber edamame salad, there are a few things to keep in mind. Be sure to use fresh, crisp cucumbers. Cook the edamame until it is tender but still slightly firm. Dress the salad with a light vinaigrette or dressing of your choice.
If you are looking for a healthier version of cucumber edamame salad, there are a few possible substitutions for ingredients. You could use Greek yogurt or avocado as a base for the dressing. You could also swap out the white vinegar for apple cider vinegar.
There are a few different options when it comes to side dishes that go well with cucumber edamame salad. Some of these include roasted potatoes, grilled chicken, or quinoa.
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Cucumber Edamame Salad
Whether you are looking for a new and exciting salad to add to your repertoire or are in need of some inspiration for your next potluck, this cucumber edamame salad is sure to please. Its light, refreshing flavors make it perfect for summertime dining, but it can be enjoyed all year round. Best of all, it is simple enough to make that even novice cooks can create a masterpiece.
Ingredients
- 1 ½ tablespoons rice wine vinegar (can use white wine vinegar)
- 2 teaspoons lime juice
- 1 teaspoon sesame oil
- 1 teaspoon honey
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- 1 cucumber, thinly sliced
- 1 cup edamame, shelled
- 1 green onion, thinly sliced
- 1 tablespoon sesame seeds, optional
Instructions
- In a medium-sized bowl, whisk together the rice wine vinegar, lime juice, sesame oil, honey and seasoning until well combined.
- Add cucumber, edamame and green onion and toss to coat completely.
- Sprinkle on sesame seeds and serve immediately.
Notes
- For this salad, I recommend using Japanese or Persian cucumbers. They are generally more crisp and have thinner skin, making them perfect for salads.
- I like to let the salad sit for a few minutes so the flavors can meld together, but it's not necessary. Serve chilled or at room temperature.
- If you're looking for a bit more of a crunch in your salad, feel free to add in some chopped nuts or seeds.
- Storing: This salad can be stored in the fridge for up to 3 days. Just make sure to keep it in an airtight container so that it doesn't dry out.
- Freezing: You can also freeze this salad, although it's best to eat it within 2 months for the best quality.
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Nutrition Information:
Yield:
3Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 23mgCarbohydrates: 14gFiber: 3gSugar: 4gProtein: 8g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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