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