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cucumber edamame salad in a bowl

Cucumber Edamame Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Yasmeen Ali
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2-3 servings 1x
  • Category: Salad
  • Cuisine: Japanese

Description

If you’re looking for an easy way to use up cucumbers, specifically persian cucumbers, look no further than this crispy and crunchy cucumber edamame salad with ginger-soy vinaigrette.


Ingredients

Scale

Cucumber Edamame Salad

  • 3 medium persian cucumbers, chopped into small cubes
  • 1 cup cooked edamame
  • 4 medium scallions/green onions, thinly sliced on a bias
  • 1/2 cup cilantro, finely chopped

Ginger-Soy Vinaigrette

  • 2 tbsp lemon juice or rice wine vinegar
  • 2 tbsp low-sodium soy sauce or Bragg’s liquid aminos
  • 1 tbsp olive oil 
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or maple syrup (feel free to use 2 tbsp if you prefer the dressing sweeter)
  • 1/2 tsp fresh ginger, finely minced (sub with ginger powder)
  • Kosher salt, only if needed
  • Toasted sesame seeds for garnish

Instructions

  1. Start by chopping up all the veggies and add them into a large bowl. 
  2. Next, add all of the sesame dressing ingredients into a jar and whisk to combine. Adjust salt and honey as needed. 
  3. Pour the dressing over the salad and toss to combine. Garnish with sesame seeds and enjoy!