Cucumber Edamame Salad is a simple and healthy dish made with fresh cucumber, cooked edamame beans, and red bell peppers, tossed in a savory dressing. It’s a light and nutritious recipe that combines the crispness of cucumber with the sweetness of honey and the umami of soy sauce and sesame oil.
Preparing the Cucumber Edamame Salad takes about 10-15 minutes, making it a quick and easy option for busy days. If you’re prepping for the week, you can store it in the fridge for up to 2-3 days.
The Cucumber Edamame Salad is a great dish for those who appreciate both nutrition and taste. It’s refreshing, flavorful, and satisfying, especially with the crunchy texture of cucumber and the protein boost from the edamame. The dressing enhances the salad with a perfect blend of savory, tangy, and slightly sweet flavors. It’s perfect for hot days or when you need a light, healthy meal.
Why You’ll Love This Cucumber Edamame Salad
- Refreshing and Light: This cucumber edamame salad is packed with fresh flavors that feel light and refreshing. The crisp cucumber pairs perfectly with the crunchy edamame, making it a satisfying yet guilt-free snack.
- Packed with Nutrients: Not only does this salad taste great, but it’s also full of nutrients. Edamame offers protein and fiber, while cucumber provides hydration and vitamins, making this salad a health-boosting choice.
- Quick and Easy to Make: This recipe comes together in no time. With minimal ingredients and simple steps, you can prepare a delicious and nutritious salad in just a few minutes, perfect for a busy day.
Ingredient Notes for a Cucumber Edamame Salad
- Cucumber: Fresh, crisp, and hydrating, cucumber adds a cool crunch to the salad. It’s low in calories, making it a healthy base.
- Cooked Edamame: Packed with plant-based protein, edamame beans are a great addition to this salad. They also bring a satisfying texture and slight sweetness.
- Red Bell Pepper: This vibrant vegetable adds a sweet, juicy flavor and plenty of Vitamin C, making the salad more colorful and nutrient-rich.
- Red Onion: With a mild sharpness, red onion offers a bit of bite to balance the sweetness of the bell pepper and cucumber.
- Olive Oil: A healthy fat source, olive oil enhances the salad’s overall flavor and adds smoothness to the dressing.
- Rice Vinegar: This tangy ingredient helps balance the richness of the olive oil and adds a light, refreshing taste to the salad.
- Soy Sauce: Soy sauce provides umami, enhancing the salad’s flavor with a savory, salty kick.
- Sesame Oil: A small amount of sesame oil adds a nutty depth, complementing the fresh ingredients with a warm, toasty flavor.
- Honey: A touch of honey sweetens the dressing, balancing the acidity from the vinegar and the saltiness of the soy sauce.
- Sesame Seeds: Sprinkling sesame seeds on top adds crunch and a toasted, nutty flavor to the salad.
- Salt and Pepper: Essential for seasoning, salt and pepper enhance all the ingredients and bring the flavors together.
Cucumber Edamame Salad Variation
You can easily customize this cucumber edamame salad with different ingredients to suit your taste. Try adding cherry tomatoes, avocado, or even a sprinkle of chili flakes for some heat. If you’re a fan of citrus, a squeeze of lime juice can add a tangy twist. You can also substitute the sesame oil with olive oil or a different oil of your choice for a variation in flavor. The beauty of this salad is its versatility!
How to Serve Cucumber Edamame Salad
Cucumber edamame salad can be served in various ways, depending on the occasion. It works well as a side dish alongside grilled meats, tofu, or seafood. You can also enjoy it as a light, refreshing lunch or a snack. To make it a complete meal, consider adding some grilled chicken or shrimp on top.
This salad is great for summer barbecues, picnics, or any casual gathering. Its light texture and fresh ingredients are sure to be a crowd-pleaser.
Storage Options
If you have leftovers, you can store cucumber edamame salad in an airtight container in the fridge. It will stay fresh for about 2-3 days. However, if you’ve added avocado, it’s best to eat it immediately or within a few hours, as avocado tends to brown quickly. To keep the salad fresh, you can store the dressing separately and add it just before serving.
For longer storage, you can freeze the edamame and cucumbers separately, but once the salad is mixed, it’s not recommended to freeze it as the texture of the cucumber will change.
FAQs About Cucumber Edamame Salad
Is Cucumber Edamame Salad healthy?
Yes, it is a nutritious salad packed with fiber, protein, and vitamins. It’s a great choice for anyone looking to add more vegetables and plant-based protein to their diet.
How long does Cucumber Edamame Salad last?
You can store Cucumber Edamame Salad in an airtight container in the fridge for up to 2-3 days. However, it’s best to enjoy it fresh to maintain the crunchiness of the cucumbers.
Can I make Cucumber Edamame Salad ahead of time?
Yes, you can prepare the salad in advance, but add the dressing just before serving to keep the vegetables crisp. This helps prevent the cucumbers from getting soggy.
What can I pair with Cucumber Edamame Salad?
This salad pairs well with grilled chicken, fish, or tofu for a balanced meal. It also works great as a side dish to a variety of Asian-inspired dishes.
Cucumber Edamame Salad Recipe
Equipment
- Cutting Board
- Sharp Knife
- Medium-sized mixing bowl
- Small saucepan
- Colander
- Whisk
- Serving Dish
- Measuring Spoons
Ingredients
- 1 cucumber, sliced
- 1 cup of cooked edamame (fresh or frozen)
- 1/2 red bell pepper, diced (optional)
- 1/4 cup red onion, thinly sliced (optional)
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce (or tamari for a gluten-free option)
- 1 teaspoon sesame oil
- 1 teaspoon honey (or maple syrup for a vegan version)
- 1 tablespoon sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the edamame: Bring a small saucepan of water to a boil. Add the edamame and cook for 3-5 minutes until tender. Drain and set aside.
- Slice the cucumber: Wash the cucumber thoroughly, peel if desired, and slice it into thin rounds or half-moons.
- Prepare the dressing: In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, sesame oil, honey, salt, and pepper. Make sure it’s well-combined.
- Combine the ingredients: In a medium mixing bowl, combine the edamame, sliced cucumber, red bell pepper, and red onion (if using).
- Toss the salad: Pour the dressing over the ingredients and toss well to ensure everything is evenly coated.
- Garnish and serve: Sprinkle sesame seeds over the top for a little crunch and extra flavor. Serve immediately or chill in the fridge for 30 minutes for enhanced flavors.
