There’s something undeniably magical about summer. The days stretch out longer, and everything feels a bit more vibrant. I still remember those sun-soaked afternoons when my friends and I would gather at the park, filling the air with laughter, while plates of colorful salads and iced drinks kept the heat at bay. One of my all-time favorites was a refreshing cucumber salad, crisp and cool, but I’ve recently added a twist that brings this summer classic to a whole new level: a Crispy Cucumber Edamame Salad! It’s light, zesty, and downright delightful—a perfect companion for those warm evenings. Ready to whip this up with me?

Why You’ll Love This Recipe

• Refreshing and light, perfect for hot summer days.
• Quick and easy to prepare, making it a fantastic weeknight dish.
• Budget-friendly with simple ingredients that pack a punch.
• Great source of plant-based protein with the addition of edamame.
• Versatile—enjoy it on its own, or alongside grilled meats or fish.

Ingredients

Gathering the right ingredients will set you well on your way to creating this Crispy Cucumber Edamame Salad. Here’s what you need:

• 2 medium cucumbers, peeled and sliced into thin rounds (fresh is key here!)
• 1 cup shelled edamame (you can find these frozen and just need to cook them)
• 1/4 red onion, thinly sliced
• 1/2 red bell pepper, diced
• 1/2 cup fresh cilantro, chopped (optional, but it adds a lovely freshness)
• 1 tablespoon sesame oil (for that nutty flavor)
• 2 tablespoons rice vinegar (the tang complements the veggies beautifully)
• 1 tablespoon soy sauce (or tamari for a gluten-free option)
• 1 teaspoon honey or maple syrup (just a hint of sweetness)
• Salt and pepper to taste
• Optional toppings: sesame seeds, crushed peanuts, or sliced almonds for crunch

Step-by-Step Instructions

Now let’s get our hands a little messy and make this salad a reality! Follow along—this is as simple as it gets.

1. Prep the edamame: If using frozen edamame, cook according to package instructions, usually about 3-5 minutes in boiling water. Drain and rinse under cold water to stop the cooking process. They should be bright green and tender!
2. Slice the veggies: Peel the cucumbers (if you prefer—some decided to leave the skin on for added crunch), and slice them into thin rounds. Thin slices will soak up the dressing better and have a lovely crisp texture.
3. Mix the dressing: In a medium bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey/maple syrup. Taste it! You’re looking for a balance of tangy, salty, and a hint of sweetness.
4. Combine all ingredients: In a large bowl, toss together the sliced cucumbers, edamame, red onion, bell pepper, and cilantro. Pour over the dressing and mix gently to coat. Watch out—make sure not to overmix; you want those veggies to stay crisp!
5. Season: Sprinkle with salt and pepper to taste. You might be surprised how much a little seasoning elevates the flavors!
6. Let it chill: For optimal flavor, allow the salad to sit in the fridge for at least 15 minutes before serving. This way, the ingredients can mingle and create a symphony of taste!
7. Serve: Grab your favorite serving dish, sprinkle with optional toppings like sesame seeds or crushed peanuts, and your gorgeous Crispy Cucumber Edamame Salad is ready to shine!

Pro Tips & Variations

Want to mix things up a bit? Here are some fun suggestions:

• Add a kick! Toss in some chopped jalapeño or a sprinkle of red pepper flakes for heat.
• For more protein, consider adding cubes of tofu or grilled chicken.
• If you’re feeling adventurous, a dash of sriracha can add warmth and excitement.
• Switch out the green veggies with other fresh creations like radish or zucchini for a different twist.
• Don’t forget to try different herbs! Basil or mint would provide an interesting flavor contrast.

Serving Suggestions

This Crispy Cucumber Edamame Salad truly shines as a side dish, but don’t limit yourself! Serve it with:

• Grilled chicken or fish for a complete meal.
• A scoop of quinoa or rice for a wholesome grain bowl.
• Pair it with crusty bread or pita for a light lunch.
• Enjoy it with chilled Chardonnay or iced green tea—perfect for those lazy afternoons!

Storage Tips

Leftovers? No worries! Here’s how to keep your salad fresh:

• Refrigerate: Store leftovers in an airtight container in the fridge. This salad is best enjoyed within 2-3 days, but it can last up to a week. Just beware—cucumbers tend to get a bit soft over time.
• Freezing: I wouldn’t recommend freezing this salad. The cucumbers will lose their delightful crunch, and no one wants mushy salad.
• Reheating: Just give it a gentle stir and enjoy it cold. No need to heat it!

FAQs

Can I make this salad ahead of time?

Absolutely! This salad is perfect for meal prep. Just keep the dressing separate until you’re ready to serve to maintain that crispy texture, and combine everything at the last moment.

Is this salad vegan-friendly?

Yes, indeed! It’s entirely plant-based, making it a great choice for anyone following a vegan diet. Just ensure your soy sauce is vegan-friendly!

Can I substitute other vegetables?

Definitely! Use whatever fresh veggies you have on hand. Shredded carrots, bell peppers, or even diced tomatoes could all work beautifully in this salad.

What can I use instead of edamame?

If edamame isn’t your thing, don’t sweat it. You could swap it for chickpeas or black beans for that extra protein. They each offer a wonderful flavor that’ll still keep the salad feeling vibrant!

What’s the best way to serve this salad?

Honestly, however you like! I love serving it chilled as a side dish, or even on a bed of greens for a more substantial lunch. It pairs beautifully with grilled meals or even as part of a summer picnic spread.

Conclusion

Wow, what a journey that was! This Crispy Cucumber Edamame Salad is not just a recipe; it’s a delightful embodiment of summer’s bounty and a reminder to enjoy the simple pleasures in life. I hope you’ll give it a whirl and enjoy it as much as I do. Feel free to comment below and share how your salad turns out or if you added a fun twist! Here’s to vibrant flavors, cherished memories, and plenty of summer fun in the kitchen!

Crispy Cucumber Edamame Salad Ultimate Summer Refreshment

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• Author: antaki
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

Enjoy a refreshing summer treat with this Crispy Cucumber Edamame Salad recipe perfect for light meals and vibrant flavors

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Ingredients

Scale 1x2x3x

2 medium cucumbers, peeled and sliced into thin rounds

1 cup shelled edamame, cooked

1/4 red onion, thinly sliced

1/2 red bell pepper, diced

1/2 cup fresh cilantro, chopped (optional)

1 tablespoon sesame oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 teaspoon honey or maple syrup

Salt and pepper to taste

Optional toppings: sesame seeds, crushed peanuts, or sliced almonds

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Instructions

Prep the edamame: If using frozen edamame, cook according to package instructions, usually about 3-5 minutes in boiling water. Drain and rinse under cold water.

Slice the veggies: Peel the cucumbers (optional) and slice them into thin rounds.

Mix the dressing: In a medium bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey/maple syrup.

Combine all ingredients: In a large bowl, toss together the sliced cucumbers, edamame, red onion, bell pepper, and cilantro. Pour over the dressing and mix gently.

Season: Sprinkle with salt and pepper to taste.

Let it chill: For optimal flavor, allow the salad to sit in the fridge for at least 15 minutes.

Serve: Enjoy your salad with optional toppings.

Notes

A light, zesty, and refreshing salad made with cucumbers and edamame, perfect for summer days.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Cuisine: Asian

Nutrition

• Serving Size: 4 servings
• Calories: 180
• Sugar: 3g
• Fat: 9g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 10g

Keywords: Crispy Cucumber Edamame Salad, vegetarian salad, summer salad, fresh salad