Edamame Cucumber Salad

$- 1 cup shelled edamame (fresh or frozen) - 1 large cucumber, diced - 1 cup cherry tomatoes, halved - 1/4 red onion, finely chopped - 1/4 cup fresh cilantro, chopped Edamame gives this salad a great protein boost. You can use fresh or frozen edamame. If you choose frozen, just cook it per the package. Cucumber adds crunch, while cherry tomatoes add sweetness. Red onion gives a nice bite, and cilantro adds freshness. - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 1 tablespoon soy sauce - 1 teaspoon honey or agave syrup - Salt and pepper to taste - Sesame seeds for garnish The dressing brings all flavors together. Sesame oil adds a rich, nutty taste. Rice vinegar makes it tangy. Soy sauce boosts umami, and honey adds a hint of sweetness. Salt and pepper help balance it all. Before serving, sprinkle sesame seeds on top for a fun crunch. For the full recipe, check out the Crisp Edamame Cucumber Salad. To start, if you have frozen edamame, cook it based on the package directions. This usually takes about 5 to 7 minutes. Once cooked, I run cold water over the edamame to cool it down quickly. After cooling, drain it well and set it aside. Next, grab a large mixing bowl. In it, mix the diced cucumber, halved cherry tomatoes, and finely chopped red onion. These vegetables add great color and crunch to the salad. Now, gently fold in the cooled edamame and chopped cilantro. This step adds protein and fresh flavor. For the dressing, take a small bowl and whisk together sesame oil, rice vinegar, soy sauce, and honey or agave syrup. This mix gives the salad a sweet and savory taste. After it's well combined, pour the dressing over your salad. Toss everything gently until the salad is evenly coated. Finally, season with salt and pepper to your liking. Let the salad sit for about 10 minutes. This helps the flavors blend. Before serving, sprinkle sesame seeds on top for an extra crunch. Enjoy your fresh and tasty creation! For the full recipe, refer to the earlier section. To make a great Edamame Cucumber Salad, you need fresh ingredients. Start with cucumbers. Look for cucumbers that are firm and have smooth skin. Ripe cucumbers should feel heavy for their size. If you press them gently, they should not have any soft spots. For edamame, both fresh and frozen options work well. Fresh edamame has a vibrant green color and a sweet taste. If you choose frozen, check the package for quality. Frozen edamame is often picked at peak freshness. It’s easy to cook and can save time. Just follow the cooking directions on the package. The dressing can make or break your salad. A good salad dressing balances sweetness and acidity. Start with the basic mix of sesame oil, rice vinegar, and soy sauce. Adjust the sweetness by adding more honey or agave syrup. If you prefer a tangy flavor, add more rice vinegar. Feel free to experiment with alternative ingredients. You can try lime juice instead of rice vinegar for a zesty twist. You could also use a dash of chili sauce for some heat. Remember to taste as you mix to find the right balance. This salad pairs well with many dishes. Serve it alongside grilled chicken or fish for a light meal. It also works great as a side at barbecues or picnics. For a lovely finish, sprinkle sesame seeds on top. They add a nice crunch and a nutty flavor. You can also garnish with fresh cilantro for extra color and taste. This simple touch makes your salad look more inviting and delicious. For the complete cooking steps, refer to the Full Recipe. {{image_2}} You can boost the protein in your salad easily. Try adding grilled chicken or tofu. Both options work well. Grilled chicken gives a nice smoky taste. Tofu adds creaminess and is great for vegans. You can also crumble feta or goat cheese on top. These cheeses add a tangy flavor that pairs well with the fresh veggies. Want to change the flavor? Use different herbs like mint or parsley. Mint adds a bright taste. Parsley gives a fresh touch. You can also explore spicy dressings. A chili sauce or sriracha can bring heat. Just add a bit to start, then adjust to your taste. Make this salad fit the season. In summer, add sweet corn or bell peppers. In fall, try roasted squash or apples. You can even adjust for holiday themes. Use cranberries for a festive touch. These seasonal changes keep the salad fun and exciting. When you have leftover edamame cucumber salad, store it in the fridge right away. Use an airtight container to keep it fresh. This helps maintain flavor and crunch. If you don’t have an airtight container, wrap it tightly with plastic wrap. Make sure to remove as much air as you can. For long-term storage, you can freeze the salad. However, I recommend freezing edamame separately. To freeze, place the cooked and cooled edamame in a freezer bag. Remove the air and seal it tightly. You can freeze it for up to three months. When ready to use, thaw the edamame in the fridge overnight. You can also use a microwave for a quick thaw. Just be careful not to overcook it. The edamame cucumber salad lasts about three days in the fridge. Keep an eye on it, though. If you notice any changes in smell or texture, it’s best to throw it out. Watch for wilted vegetables or a sour scent. These signs mean the salad has gone bad. Enjoy your fresh salad while it lasts! For the full recipe, check out the Crisp Edamame Cucumber Salad. Yes, Edamame Cucumber Salad is very healthy. Edamame is packed with protein and fiber. One cup gives you about 17 grams of protein and 8 grams of fiber. This helps keep you full and supports digestion. Cucumbers add hydration and vitamins. They are low in calories, making them great for weight loss. A cup of cucumber has only 16 calories. Cherry tomatoes bring vitamins C and K. Together, this salad is a great source of nutrients. It’s fresh, light, and perfect for any meal. You can make this salad ahead of time. It stores well in the fridge. To keep it fresh, mix all the veggies and edamame. Keep the dressing separate until you are ready to serve. This way, the salad stays crisp. Dress it just before eating for the best flavor. If you want to prep for the week, you can chop the veggies in advance. Just add the dressing on serving day. If you can’t find edamame, there are tasty substitutes. You can use chickpeas, black beans, or green peas. Each adds protein and texture to the salad. Chickpeas are a great option. They offer a similar nutty taste. Black beans bring a rich flavor, while green peas add sweetness. Feel free to mix and match according to your taste and what you have on hand. You can find the full recipe for Crisp Edamame Cucumber Salad [here](#). This link will guide you through each step to make this delicious dish. Enjoy creating this fresh and tasty salad! In this post, we explored how to make a Crisp Edamame Cucumber Salad. We covered main ingredients like edamame, cucumbers, and tomatoes, alongside a tasty dressing of sesame oil and soy sauce. You learned preparation steps, tips for fresh ingredients, and ways to store leftovers. Consider adding your favorite proteins or herbs for a twist. This salad is healthy and adaptable, perfect for any meal. Enjoy creating your own version!$

Enjoy a refreshing Crisp Edamame Cucumber Salad that’s perfect for any meal! This vibrant dish combines nutritious edamame, crunchy cucumbers, and juicy cherry tomatoes, all drizzled with a delicious sesame dressing. In just 25 minutes, you can create a fantastic salad that’s bursting with flavor and nutrients. Click through to explore the full recipe and discover how easy it is to make this delightful salad at home!

Print Recipe Pin Recipe

Ingredients

1 cup shelled edamame (fresh or frozen)

1 large cucumber, diced

1 cup cherry tomatoes, halved

1/4 red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 teaspoon honey or agave syrup

Salt and pepper to taste

Sesame seeds for garnish

Instructions

If using frozen edamame, cook according to package instructions, then cool under cold running water. Drain and set aside.

In a large mixing bowl, combine the diced cucumber, cherry tomatoes, and finely chopped red onion.

Add the cooked edamame and chopped cilantro to the bowl with vegetables.

In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey or agave syrup until well combined.

Pour the dressing over the salad and gently toss everything together until evenly coated.

Season with salt and pepper to taste, adjusting as needed.

Let the salad sit for about 10 minutes to marinate and allow the flavors to meld together.

Before serving, sprinkle sesame seeds on top for an added crunch.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4