Cucumber Edamame Salad
A bright and refreshing salad featuring crisp cucumbers and protein-rich edamame, dressed with a zippy sesame-soy dressing, perfect for warm-weather lunches.
Ingredients
Main Ingredients
- 2 cups cucumber, diced Use firm, seedless cucumbers (English or Persian) for the best texture.
- 1 cup edamame, shelled Shelled edamame can be found fresh or frozen.
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
Dressing Ingredients
- ¼ cup rice vinegar Can swap for apple cider vinegar.
- 2 tablespoons soy sauce Choose gluten-free tamari for a gluten-free option.
- 1 tablespoon sesame oil
- 1 teaspoon sriracha Adjust according to heat preference.
- Salt and pepper to taste Taste before adding extra salt due to soy sauce.
Instructions
Preparation
- In a large bowl, combine the diced cucumber, shelled edamame, red bell pepper, red onion, and cilantro.
- If your cucumber seems watery, sprinkle the dice with a pinch of salt, let it sit in a colander for 10 minutes, then gently pat dry with paper towels.
Make the Dressing
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sriracha.
- For quick cleanup, use a jar with a lid to shake the dressing vigorously for 30 seconds.
Dress the Salad
- Pour the dressing over the salad and toss to combine, ensuring every piece is lightly coated.
Season and Adjust
- Season with salt and pepper to taste.
- For more heat, add more sriracha or a pinch of red pepper flakes.
Chill Before Serving
- Chill in the refrigerator for at least 30 minutes before serving for the flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. For maximum freshness, store dressing separately.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 300mgFiber: 5gSugar: 2g
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