This Edamame Cucumber Salad is a super fast way to get vegetables on the table that I think most people in the family will enjoy. When my two toddlers help make this dish, it barely makes it to the table because they sample it so much when they are mixing it together!
This lettuceless salad is crisp, fresh and the perfect pairing for any protein (baked salmon or grilled chicken come to mind for me!).
We use frozen edamame that has already been shelled, so I think the hardest part of this recipe is remembering to pull the edamame out of the freezer ahead of time so it can thaw a bit.
Ingredients in Edamame Cucumber Salad
Cucumbers Cucumbers contain a lot of water, which contributes to our hydration, many nutrients such as vitamin K and fiber, and contain antioxidants.
Edamame Soy foods like edamame contain nutrients like protein, fiber, iron, B vitamins, and calcium.
Green onion Green onion contain fiber, antioxidants and plant compounds that may be beneficial to our overall health.
Extra virgin olive oil Extra virgin olive oil contains a ton of antioxidants, and monounsaturated fatty acids. Monounsaturated fatty acids are linked with heart health and may help decrease the risk of heart disease.
Seasoned rice vinegar This is plain rice vinegar with a little sugar or salt added to it. Plain rice vinegar works well in this recipe too!
Low sodium soy sauce or tamari
Sesame oil Sesame oil is high in antioxidants, has anti-inflammatory properties, and contains unsaturated fats (which are heart-healthy).
Honey This is used as a sweetener in this recipe. The subtle sweetness from the small amount of honey used helps balance the tartness from the vinegar and soy sauce/tamari.
Crushed red pepper flakes Crushed red pepper flakes add a little heat to this salad, so feel free to omit if you are sensitive to spice.
Ginger Ginger has a wonderfully warm and distinct flavor. It is also high in gingerol, which is a substance with powerful anti-inflammatory and antioxidant properties.
How to Make Edamame Cucumber Salad
To make the salad, combine the edamame, cucumber and green onion in a large bowl and mix thoroughly. Then, to make the salad dressing you can combine the olive oil, rice vinegar, soy sauce (or tamari), sesame oil, honey, crushed red pepper flakes (if using) and ginger in a jar with a lid. Seal the lid then shake the dressing to combine. Pour the dressing over the salad and adjust the salt to taste.
Tips for Edamame Cucumber Salad
Cut the cucumber in a similar size to the edamame. It makes it easier to take a bite.
This salad can be prepped ahead by a day. The flavors come together well when it sits for a little bit, but it also tastes great if you serve it right away.
I highly recommend using pre-shelled edamame. It’s a huge time saver!
Edamame Cucumber is a super fast side dish that combines hydrating cucumber with nutrient-dense edamame. Our toddlers love this salad! It’s a family-friendly way to get vegetables on the table.
2 hot house cucumbers, diced
12 oz edamame, shelled and thawed if frozen
1 cup chopped green onion
¼ cup extra virgin olive oil
¼ cup seasoned rice vinegar
1 tablespoon low sodium soy sauce or tamari
2 teaspoons sesame oil
1 teaspoon honey
Crushed red pepper flakes
½ teaspoon fresh ginger
Salt to taste
Dice the cucumber into small pieces similar in size to the edamame. Chop the green onion.
Add the diced cucumber, edamame, and chopped green onion to a large bowl.
In a separate small bowl, make the dressing by whisking together the extra virgin olive oil, rice vinegar, soy sauce, sesame oil, honey, crushed red pepper flakes and ginger. Give it a taste and add salt as needed.
Pour the dressing over the cucumber, edamame and green onion and mix until everything is coated in the dressing.
Prep Time:10 minutes
Cook Time:5 minutes
Keywords: edamame, salad, side dish, cucumber
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