Fresh Cucumber Edamame Salad (Print Version)
# Ingredients:
→ Fresh Salad Base
01 -
6-8 Persian cucumbers (or 2 large English cucumbers), diced into bite-sized pieces
02 -
1 cup shelled edamame beans
03 -
½ cup fresh cilantro or parsley, roughly chopped
04 -
1 bunch green onions, sliced thin
→ Flavorful Asian-Style Dressing
05 -
3 tablespoons good quality olive oil
06 -
¼ cup rice wine vinegar
07 -
2 tablespoons soy sauce (or 3 tablespoons coconut aminos for soy-free option)
08 -
1 tablespoon toasted sesame oil
09 -
2 teaspoons pure maple syrup
10 -
2 garlic cloves, minced or mashed into a paste
11 -
1 teaspoon ground ginger
12 -
½ teaspoon sea salt
13 -
1 teaspoon sesame seeds for sprinkling on top (optional but recommended)
# Instructions:
01 -
Start by washing and dicing your cucumbers into small, uniform pieces. Roughly chop your cilantro or parsley, and thinly slice your green onions. Toss everything together in a large mixing bowl.
02 -
If your edamame isn't already shelled, go ahead and pop those beans out of their pods. Add the edamame to your bowl of fresh veggies and give everything a gentle toss.
03 -
In a separate small bowl, whisk together the olive oil, rice wine vinegar, soy sauce, sesame oil, maple syrup, minced garlic, ginger, and sea salt until everything is well combined and emulsified.
04 -
Give your dressing a quick taste test and adjust the flavors as needed - maybe a touch more maple syrup for sweetness, or an extra splash of vinegar for tang.
05 -
Pour the dressing over your salad and toss everything together until the vegetables are nicely coated. Sprinkle with sesame seeds if you're using them, then serve immediately and enjoy! Leftovers will keep beautifully in the fridge for up to four days in an airtight container.
# Notes:
01 -
This refreshing salad is perfect for hot summer days and makes an excellent light lunch or side dish
02 -
The combination of crunchy cucumbers and protein-rich edamame creates a satisfying and nutritious meal
03 -
Store leftovers in the refrigerator for up to 4 days in an airtight container
04 -
You can substitute coconut aminos for soy sauce to make this completely soy-free