Cucumber Edamame Salad Recipe
A refreshing and healthy Cucumber Edamame Salad combining crisp cucumbers and protein-packed edamame, dressed with flavorful sesame oil and soy sauce. This easy no-cook salad is perfect as a light side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Salad Ingredients
- 2 large cucumbers, thinly sliced
- 1 cup shelled edamame (cooked and cooled)
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
Instructions
- Prepare Ingredients: Thinly slice the cucumbers and ensure the edamame is cooked and completely cooled to maintain crispness in the salad.
- Mix Salad: In a large bowl, combine the sliced cucumbers and edamame. Drizzle with sesame oil and soy sauce. Toss gently to coat all ingredients evenly with the dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld together and serve chilled for the best taste.
Notes
- Use freshly cooked or thawed edamame for the best texture.
- Adjust soy sauce quantity to taste to manage the saltiness.
- Optional garnish: sprinkle with toasted sesame seeds or chopped green onions for extra flavor and presentation.
- This salad is best served cold and consumed within 2 days for freshness.
Keywords: cucumber salad, edamame salad, vegan salad, Asian salad, sesame oil salad, healthy side dish
Find it online: https://dylangranv.com/cucumber-edamame-salad-recipe/
