Cucumber Edamame Salad: Refreshing Crunch in 10 Minutes

This Cucumber Edamame Salad is a vibrant, refreshing dish that’s both vegan and gluten-free, ready in just 10 minutes.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Gluten-Free, Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumbers Sliced into bite-sized pieces
1 cup Edamame Shelled
1/4 cup Fresh Herbs (Cilantro or Parsley) Chopped

For the Dressing

3 tablespoons Olive Oil Can substitute with avocado oil
2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
1 tablespoon Tamari Or soy sauce if gluten isn't a concern
1 teaspoon Sesame Oil
1 tablespoon Maple Syrup Can replace with honey or omit
1 clove Garlic Minced
1 teaspoon Ginger Freshly grated
1 teaspoon Chili Crunch Adjust to taste

Equipment

mixing bowl
small bowl
whisk

Method

Step-by-Step Instructions

Wash the cucumbers thoroughly under cool running water and slice them into bite-sized pieces.
In a large mixing bowl, combine the chopped cucumbers with shelled edamame.
In a small bowl, whisk together the olive oil, rice vinegar, tamari, sesame oil, maple syrup, garlic, ginger, and chili crunch until well combined.
Drizzle the prepared dressing over the cucumber and edamame mixture and toss gently to coat.
Taste and adjust seasoning with more vinegar or maple syrup if desired.
Serve immediately or chill in the refrigerator for about 30 minutes for flavors to enhance.
Optional: Garnish with freshly chopped herbs before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

This salad is best enjoyed fresh. Keep ingredients and dressing separate until serving to maintain crunch.

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