Description
A refreshing and vibrant Cucumber Edamame Salad featuring tender edamame and crisp cucumbers tossed in a flavorful Asian-inspired dressing, perfect as a light side dish or healthy snack.
Ingredients
Scale
Salad
- 2 English cucumbers, small diced
- 1 (12 oz) package shelled edamame, thawed
- 1 cup chopped green onion
- 1 handful chopped fresh cilantro
- 2 tablespoons fresh parsley, finely chopped
Dressing
- 1/4 cup neutral oil
- 1/4 cup rice apple vinegar
- 1 tablespoon tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 tablespoon chili onion crunch or chili paste
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- Salt, to taste
Instructions
- Prepare Cucumbers: Dice the cucumbers into small pieces and place them in a large mixing bowl to form the base of the salad.
- Add Vegetables: Add the thawed edamame, chopped green onion, and fresh cilantro to the cucumber, mixing gently to combine.
- Make Dressing: In a separate small bowl, whisk together neutral oil, rice apple vinegar, tamari or soy sauce, toasted sesame oil, maple syrup, chili onion crunch, minced garlic, grated ginger, and salt until well blended and smooth.
- Toss Salad: Pour the prepared dressing over the salad mixture and stir gently until all ingredients are evenly coated with the flavorful dressing.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld for best taste before serving.
Notes
- Thaw edamame thoroughly before adding to the salad for optimal texture.
- Adjust the amount of chili paste or chili onion crunch to control the spiciness according to your preference.
- This salad is best served chilled and can be made a few hours ahead of time.
- Use tamari instead of soy sauce for a gluten-free option.
- For added crunch, consider topping with toasted sesame seeds before serving.
