Description
Fresh cucumber, protein-rich edamame, herbs, and a savory sesame dressing combine to create a quick vegan salad perfect for summer meals and gatherings.
Ingredients
Scale
- 2 English cucumbers, small diced
- 12 ounces shelled edamame, thawed
- 1 cup green onion, chopped
- 1 handful fresh cilantro, chopped
- 1/4 cup neutral oil
- 1/4 cup rice wine vinegar
- 1 tablespoon tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 tablespoon chili onion crunch or chili paste
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- Salt to taste
- Toasted sesame seeds for garnish (optional)
Instructions
- Dice cucumbers into small bite-sized pieces.
- Add cucumber, edamame, green onion, and cilantro to a large bowl.
- Whisk oil, vinegar, tamari, sesame oil, maple syrup, chili onion crunch, garlic, ginger, and salt in a small bowl.
- Taste and adjust seasoning as needed.
- Pour dressing over salad ingredients.
- Mix until evenly coated.
- Top with toasted sesame seeds if desired.
- Serve immediately or chill before serving.
Notes
- Thaw edamame completely before using.
- Adjust chili amount based on preferred spice level.
- Refrigerate for 20 minutes before serving for deeper flavor.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 4
- Sodium: 260
- Fat: 11
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 4
- Protein: 8
- Cholesterol: 0