Ingredients
6 to 8 Persian cucumbers or 2 large English cucumbers, diced
1 cup shelled edamame
1/2 cup chopped cilantro or parsley
1 bunch thinly chopped green onions (use only the green parts)
3 tablespoons olive oil
1/4 cup rice wine vinegar
2 tablespoons soy sauce or substitute with 3 tablespoons coconut aminos
1 tablespoon toasted sesame oil
2 teaspoons maple syrup
2 cloves garlic, mashed
1 teaspoon ground ginger
1/2 teaspoon sea salt
1 teaspoon sesame seeds (optional, for garnish)
Instructions
1-First, chop the cucumbers, cilantro or parsley, and green onions, then combine them in a large bowl. Add the shelled edamame to the mix for that protein boost.
2-Next, in a separate bowl, whisk together the olive oil, rice wine vinegar, soy sauce, toasted sesame oil, maple syrup, garlic, ground ginger, and sea salt to make the dressing, adjusting the seasoning if needed.
3-Pour the dressing over the salad and toss gently to combine all the ingredients evenly. Serve immediately for the freshest taste, or store leftovers in an airtight container in the fridge for up to four days.
4-For a quick tip, remember that using frozen pre-shelled edamame can cut down prep time even more, making this an ideal choice for busy schedules.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Use Persian cucumbers for best crunch; dice larger English cucumbers smaller.
❄️ Frozen pre-shelled edamame can save prep time.
🌿 Choose cilantro or parsley based on your flavor preference.
- Prep Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian-inspired
Nutrition
- Calories: 215
- Sugar: 5 grams
- Sodium: 802 milligrams
- Fat: 16 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 12 grams
- Carbohydrates: 13 grams
- Fiber: 3 grams
- Protein: 6 grams