Crispy Cucumber Edamame Salad: Your Summer Crunch Fix

Enjoy a refreshing and customizable Crispy Cucumber Edamame Salad, perfect for hot summer days.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumbers Offers a refreshing crunch
1 cup Edamame Shelled, a protein powerhouse
1/4 cup Fresh Herbs (Cilantro or Parsley) Brighten the dish with fresh notes

For the Dressing

3 tablespoons Olive Oil Enriches the salad
2 tablespoons Rice Vinegar Adds a tangy kick
2 tablespoons Tamari Provides umami
1 teaspoon Sesame Oil Imparts a nutty flavor
1 tablespoon Maple Syrup Adds sweetness
1 clove Garlic Brings depth of flavor
1 teaspoon Ginger Introduces a refreshing element
1 teaspoon Chili Crunch Adds a burst of heat

Equipment

Mixing Bowl
whisk
small bowl

Method

Instructions

Wash the cucumbers thoroughly and slice them into bite-sized pieces. Combine them with shelled edamame in a large mixing bowl.
In a small bowl, whisk together olive oil, rice vinegar, tamari, sesame oil, maple syrup, minced garlic, grated ginger, and chili crunch until fully combined.
Drizzle the dressing over the cucumber and edamame mixture and toss gently to coat.
Taste and adjust seasoning with salt or maple syrup if desired.
Serve immediately or chill in the refrigerator for about 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For optimal freshness, keep the dressing separate until ready to serve to prevent sogginess. This salad is also meal prep friendly; chop cucumbers and prepare the dressing ahead of time.

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