This Cucumber Edamame Salad is a cool and crunchy dish. With fresh cucumbers, tasty edamame, and a zingy ginger dressing, it’s perfect for a hot day!
I love how quick it is to make—just chop, mix, and enjoy! It’s a great side or even a light lunch. Plus, it’s so colorful; you can’t help but smile when you see it! 🥒💚
Key Ingredients & Substitutions
Cucumbers: I recommend using English cucumbers for their crisp texture and minimal seeds. If they aren’t available, regular cucumbers work fine too. Just peel them if you want a smoother bite!
Edamame: Frozen shelled edamame is a great pick. If you can’t find edamame, you can swap it for green peas. They offer a similar sweet flavor and nice color!
Red Bell Pepper: For a sweet crunch, red bell pepper is perfect. If you prefer less sweetness, you can use yellow or green bell pepper, or even chopped carrots for a different twist.
Ginger: Fresh ginger amps up the flavor, but if you’re short on time, store-bought ginger paste works too. Just use less to avoid overwhelming the dressing!
Honey/Maple Syrup: If you want to keep it vegan, swap honey for maple syrup or agave syrup. They both add a lovely sweetness!
How Do I Make Sure My Ginger Dressing is Perfectly Balanced?
Getting the right balance for the ginger dressing can be key. Start by mixing the wet ingredients before adding the ginger. This helps distribute the flavors better.
- Combine soy sauce with rice vinegar and sesame oil first.
- Add ginger, garlic, and honey or maple syrup, whisking until smooth.
- Taste and adjust. If it’s too salty, add more lime juice; if too tart, a bit more sweetener can help.
Letting the dressing sit for about 5 minutes can help the flavors meld nicely before tossing it with the salad ingredients.
Refreshing Cucumber Edamame Salad with Ginger Dressing
Ingredients:
For the Salad:
- 2 medium cucumbers, thinly sliced or chopped
- 1 cup shelled edamame (cooked and cooled)
- 1/4 cup red bell pepper, finely diced
- 2 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
For the Ginger Dressing:
- 2 tablespoons fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon lime juice (freshly squeezed)
- 1 clove garlic, minced
- Pinch of red pepper flakes (optional for a hint of heat)
Time Needed:
This refreshing salad will take about 15 minutes to prepare. You’ll need an additional 10 minutes in the fridge to let all the flavors blend beautifully. So, in about 25 minutes, your salad will be ready to enjoy!
Instructions:
1. Prepare The Ingredients:
Start by washing the cucumbers and slicing them thinly. You can peel them if you prefer a smoother bite. Cook the shelled edamame according to the package instructions, which typically involves boiling them for 3–5 minutes. Once cooked, drain and let them cool down.
2. Mix The Salad:
In a large mixing bowl, combine the sliced cucumbers, cooled edamame, finely diced red bell pepper, and sliced green onions. If you like, toss in some fresh cilantro for added flavor.
3. Make The Ginger Dressing:
In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, fresh lime juice, minced garlic, and a pinch of red pepper flakes (if you want a little kick) until the dressing is smooth and well combined.
4. Combine Salad and Dressing:
Pour the ginger dressing over the salad. Gently toss everything together to make sure all of the ingredients are coated in that delicious dressing.
5. Chill and Serve:
Let the salad sit in the refrigerator for at least 10 minutes. This waiting time allows the flavors to mingle and intensify. Just before serving, sprinkle toasted sesame seeds on top for that extra crunch and flavor.
Enjoy your vibrant, crunchy, and tangy Cucumber Edamame Salad! It’s perfect for warm days or as a healthy snack anytime!
Can I Use Frozen Edamame?
Absolutely! Frozen shelled edamame is a great choice. Just cook it according to the package instructions, then cool it before adding it to your salad. It’s quick and convenient!
What Can I Substitute for Soy Sauce?
If you’re looking for a gluten-free option, use tamari instead of soy sauce. For low-sodium, you can find reduced-sodium soy sauce at many stores. Coconut aminos is also a tasty alternative that’s both soy-free and slightly sweeter.
How Long Will Leftovers Last?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, but the vegetables may become a bit softer. It’s best enjoyed fresh!
Can I Make This Salad Ahead of Time?
Yes, you can prep the salad a few hours in advance! Just mix everything except the dressing, and keep it covered in the fridge. Add the dressing right before serving to keep the veggies crisp!
