Description
A refreshing Cucumber Edamame Salad perfect for summer moments. Crisp cucumbers, tender edamame, and fresh herbs are combined with a light, flavorful dressing for a healthy and vibrant side dish.
Ingredients
- 2 cucumbers, preferably English or Persian
- 200 g edamame, thawed if frozen
- 1 bunch fresh herbs (coriander or parsley)
- Dressing:
- 3 tbsp vegetable oil or sesame oil
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp tamari or soy sauce
- 1 tbsp sesame oil (optional)
- 1 tbsp maple syrup or honey
- 1 clove garlic, finely chopped
- 1 tsp fresh ginger, grated
- 1 tsp chili crunch (optional)
- Salt to taste
Instructions
- Cut cucumbers into bite-sized pieces.
- Place thawed edamame in a bowl with cucumbers.
- Chop fresh herbs and add to the bowl.
- In a small bowl, whisk together all dressing ingredients until well combined.
- Pour the dressing over the salad and toss gently.
- Adjust salt and seasoning as needed.
- Serve immediately or refrigerate for a chilled salad.
Notes
- Chill the salad before serving for extra refreshment.
- Add sesame seeds or chopped nuts for extra texture.
- Use gluten-free tamari to keep it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian