Cucumber Edamame Salad
A bright and crunchy salad featuring cucumbers and edamame, dressed with a sesame-lime dressing, perfect for hot days or meal-prep lunches.
Ingredients
Main Ingredients
- 2 cups shelled edamame (thawed if frozen) Frozen edamame is fine and economical.
- 2 large English cucumbers Or 3 Persian cucumbers; English cucumbers are less seedy.
- 3 scallions Thinly sliced (white and green parts separated).
- 1/2 cup thinly sliced radishes Or matchstick carrots for color and crunch.
- 1/4 cup chopped fresh herbs Cilantro and mint, or parsley for a milder flavor.
- 2 tablespoons toasted sesame seeds Optional but adds nuttiness.
Dressing
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar or lime juice Use lime for a brighter flavor.
- 1 tablespoon soy sauce or tamari
- 1 teaspoon honey or maple syrup Adjust for vegan.
- 1 teaspoon grated fresh ginger Or 1/4 teaspoon ground ginger.
- Pinch of red pepper flakes Optional or a dash of chili oil.
Instructions
Preparation
- If using frozen edamame, boil for 2–3 minutes until bright green and tender-crisp, then plunge into ice water and drain well.
- Thinly slice cucumbers into rounds or half-moons for bite-sized pieces.
- Whisk together the sesame oil, rice vinegar (or lime), soy sauce, honey, grated ginger, and red pepper flakes in a small bowl until combined.
Combining
- In a large bowl, toss together the edamame, cucumbers, scallion whites, radishes, and half the herbs.
- Pour most of the dressing over the salad and toss gently. Taste and add more dressing if needed.
- Sprinkle scallion greens, remaining herbs, and toasted sesame seeds on top before serving.
Notes
Hold back half the dressing if prepping ahead and add just before serving for optimal crunch.