Get ready for a taste sensation with my new CUCUMBER EDAMAME SALAD! It’s seriously amazing—trust me, you won’t be the same after trying it! You can have it as a side dish, but honestly, sometimes I just dive into the whole bowl for a meal. Here’s how to whip it up!
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Cucumber Edamame Salad
- Category: Salad
Ingredients
Scale
- 6–8 Persian cucumbers or 2 large English cucumbers (diced)
- 1 cup of shelled edamame
- 1/2 cup of chopped cilantro (or parsley)
- 1 bunch of green onions (thinly chopped)
For the Dressing:
- 3 tablespoons of olive oil
- 1/4 cup of rice vinegar
- 2 tablespoons of soy sauce (or 3 tablespoons of coconut aminos)
- 1 tablespoon of toasted sesame oil
- 2 teaspoons of maple syrup
- 2 cloves of garlic (mashed)
- 1 teaspoon of ground ginger
- 1/2 teaspoon of salt
Instructions
- Chop up your cucumbers, cilantro, and onions. Don’t forget to shell the edamame and keep them ready.
- In a bowl, whisk together all the dressing ingredients. Taste it and tweak anything if needed.
- Mix everything together in a big bowl, then dig in and savor the flavors! Enjoy every bite!
