Crispy Cucumber Edamame Salad for a Refreshing Summer Treat
Crispy Cucumber Edamame Salad for a Refreshing Summer Treat is the quintessential dish for warm weather gatherings. Bursting with vibrant colors and fresh flavors, this salad combines crunchy cucumbers and tender edamame for a delightful, nutrient-packed experience. Ideal for picnics, potlucks, or light lunches, it’s quick to prepare and requires no cooking—perfect for those hot summer days when you crave something light yet satisfying. Tossed in a zesty dressing featuring garlic, ginger, and a hint of sweetness, this salad is sure to become your go-to summer recipe!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Ingredients
Scale
- 2 cups chopped cucumbers
- 1 cup shelled edamame
- 0.5 cups chopped fresh herbs (cilantro or parsley)
- 3 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup (or honey)
- 1 clove minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon chili crunch (adjust to taste)
Instructions
- Wash the cucumbers and chop them into bite-sized pieces.
- If using frozen edamame, boil water in a small pot and cook edamame according to package instructions for about 3-5 minutes. Drain and rinse under cold water.
- In a mixing bowl, whisk together olive oil, rice vinegar, tamari, sesame oil, maple syrup, minced garlic, grated ginger, and chili crunch until blended.
- In a large mixing bowl, combine chopped cucumbers, cooked edamame, and fresh herbs.
- Pour the dressing over the salad ingredients and toss gently until well coated.
- Serve immediately or chill for up to one hour before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg