This Fresh Cucumber Edamame Salad is a crunchy and colorful dish that’s both refreshing and easy to make. With crisp cucumbers and protein-packed edamame, it’s a perfect summer treat!
The ginger dressing adds a zesty kick that makes each bite exciting. I love serving this salad at picnics—it’s a crowd-pleaser and the leftovers taste even better! 🥗
Key Ingredients & Substitutions
Cucumbers: Use English cucumbers or regular cucumbers here. English cucumbers are less bitter and don’t require peeling. If you prefer, try using zucchini for a different twist.
Edamame: Make sure you use shelled edamame. Frozen edamame works just fine, it’s quick and easy. If you need a substitution, chopped green beans can add a similar crunch!
Red Onion: The red onion adds a nice bite but can be swapped for shallots or green onions for a milder taste. Just soak the onion slices in cold water for 10 minutes to soften their flavor.
Cilantro: This is optional, but it adds a fresh taste! If you’re not a fan of cilantro, parsley or basil can be a great alternative.
How Do I Make Sure My Salad Is Well-Mixed and Flavorful?
Tossing the salad correctly is crucial for even flavor. To ensure all ingredients are coated with dressing, follow these tips:
- Use a large bowl to give yourself plenty of room to mix.
- Toss gently to avoid breaking the cucumbers or mashing the edamame.
- Pour the dressing a little at a time, mixing as you go, until you reach your desired flavor intensity.
- Let it chill in the fridge; this helps the flavors blend beautifully.
Fresh Cucumber Edamame Salad with Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 2 large cucumbers, thinly sliced
- 1 ½ cups shelled edamame, cooked and cooled
- 1 small red onion, thinly sliced
- 1 small carrot, julienned or shredded
- 2 tbsp fresh cilantro, chopped (optional)
For the Ginger Dressing:
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, minced
- 1 tsp toasted sesame seeds (optional)
- Salt and black pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes of prep time, plus an additional 15 minutes to chill in the fridge. The total time needed is about 30 minutes. It’s a quick and easy recipe that’s perfect for a light lunch or as a side dish at a gathering!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by washing and thinly slicing the cucumbers and red onion. Use a vegetable peeler or grater to julienne or shred the carrot. If you’re using frozen shelled edamame, cook it as per the package instructions, then cool it down under cold water or ice to stop the cooking process.
2. Make the Ginger Dressing:
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, and minced garlic until everything is well mixed. Taste the dressing and add salt and pepper as needed to suit your preferences!
3. Combine Salad Ingredients:
In a large salad bowl, combine the thinly sliced cucumbers, cooked edamame, sliced red onion, shredded carrot, and chopped cilantro (if you’re using it). Stir gently to mix the vegetables without damaging them.
4. Add the Dressing:
Pour the ginger dressing over the salad. Toss everything together gently to ensure all the ingredients are evenly coated in the dressing.
5. Garnish and Chill:
Sprinkle toasted sesame seeds on top for an added crunch if you like. Cover the salad and chill it in the refrigerator for at least 15 minutes. This allows the flavors to blend beautifully!
6. Serve and Enjoy!
Once chilled, give the salad a final toss, then serve it cold and enjoy the refreshing taste of this cucumber edamame salad!
FAQ for Fresh Cucumber Edamame Salad with Ginger Dressing
Can I Use Fresh Edamame Instead of Frozen?
Absolutely! Just make sure to cook the fresh edamame until tender, then cool it before adding to the salad. Fresh edamame usually has a more vibrant flavor!
What Other Vegetables Can I Add?
You can definitely get creative! Bell peppers, shredded cabbage, or radishes would add extra crunch and color. Just keep in mind that the cooking times may vary, so prep accordingly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad may lose some crunch, but the flavors will still be delicious. Just give it a good toss before serving!
Can I Make This Salad Whole30 or Vegan-Friendly?
This salad is already vegan, but for Whole30 compliance, opt for coconut aminos instead of soy sauce and substitute honey with a compliant sweetener, or leave it out entirely!
