Description
A bold, texture-rich salad that combines crunchy cucumbers, protein-packed edamame, and a spicy-sweet sesame-lime dressing. Perfect as a light lunch, energizing side, or customizable full meal.
Ingredients
2 cups Persian cucumbers (thinly sliced, skin on)
1½ cups shelled edamame (boiled or roasted)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium tamari or soy sauce
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 tablespoon chili garlic sauce (or sriracha)
2 teaspoons maple syrup
1 spring onion, finely chopped
1 teaspoon sesame seeds
Optional: crushed peanuts, avocado slices, cilantro
Instructions
1. Boil or steam shelled edamame for 5 minutes, or roast at 400°F for 10 minutes if desired.
2. Slice cucumbers thinly and place in a large mixing bowl.
3. In a separate bowl, whisk together vinegar, oil, tamari, chili sauce, maple syrup, garlic, and ginger.
4. Add edamame to cucumber bowl. Pour dressing over and mix well.
5. Top with scallions, sesame seeds, and optional garnishes.
6. Chill for 10 minutes before serving for best flavor melding.
Notes
For extra umami, whisk white miso paste into the dressing.
Let salted cucumbers sit for 5 minutes before mixing for crisper texture.
Great with grilled corn in summer or roasted squash in fall.
Store leftovers in an airtight container for up to 3 days. Best flavor after 2–4 hours.
Pair with soba noodles, jasmine rice, or crispy tofu for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 250
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: cucumber, edamame, spicy salad, plant-based, vegan, summer salad