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Simple Cucumber Edamame Salad with Sesame Ginger Dressing

Close-up of a vibrant cucumber edamame salad mixed with red peppers and sesame seeds in a white bowl.
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Make this fresh, crunchy cucumber edamame salad using a light sesame ginger vinaigrette. It is a quick, healthy side dish perfect for meal prep or summer meals.

Ingredients

Scale
  • 2 cups shelled edamame, cooked and cooled
  • 2 large cucumbers, diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the edamame if using frozen: boil or steam according to package directions until tender-crisp. Drain well and let cool completely.
  2. In a large bowl, combine the cooled edamame, diced cucumber, red bell pepper, and sliced red onion.
  3. Prepare the dressing: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, grated ginger, minced garlic, honey or maple syrup, and black pepper until fully combined.
  4. Pour the dressing over the vegetable and edamame mixture. Toss gently until all ingredients are evenly coated.
  5. Stir in the fresh cilantro.
  6. For best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving.

Notes

  • You can add 1/2 cup of shredded carrots for extra color and crunch.
  • For a complete meal, add 1 cup of shredded cooked chicken or tofu.
  • This salad keeps well in an airtight container in the refrigerator for up to three days, making it great for meal prep salads.

Nutrition

Find it online: https://daisyrecipe.com/cucumber-edamame-salad-recipe/