Refreshing Edamame Salad with Cucumber and Sesame Dressing Recipe

Introduction

This refreshing Edamame Salad is a quick and healthy dish perfect for a light lunch or a side. Combining tender edamame with crisp cucumber and a savory sesame-soy dressing, it’s both simple and full of flavor.

Ingredients

• 1 cup shelled edamame
• 1 medium cucumber, diced
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce

Instructions

1. Step 1: Place the shelled edamame and diced cucumber in a medium bowl.
2. Step 2: Drizzle sesame oil and soy sauce over the vegetables.
3. Step 3: Toss everything gently to combine and coat evenly.
4. Step 4: Chill in the refrigerator for at least 15 minutes before serving for best flavor.

Tips & Variations

• For extra crunch, add chopped toasted almonds or sesame seeds.
• Try adding a splash of rice vinegar for a tangy twist.
• Use frozen edamame for convenience; just thaw before mixing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed cold, so give it a quick stir and chill again before serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame for this salad?

Yes, frozen shelled edamame works perfectly. Just thaw it completely before adding to the salad.

Is this salad suitable for meal prep?

Absolutely! It keeps well for a couple of days, making it a great option for a quick and nutritious meal throughout the week.

Refreshing Edamame Salad with Cucumber and Sesame Dressing Recipe

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★★★★★

4.6 from 116 reviews

A refreshing and simple Edamame Salad featuring tender shelled edamame and crisp cucumber, tossed in a flavorful mixture of sesame oil and soy sauce. This light salad is perfect as a healthy snack or a side dish, served cold to highlight its fresh, nutty flavors.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegan

Ingredients

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Salad Ingredients

• 1 cup shelled edamame (cooked and cooled)
• 1 medium cucumber, diced
• 1 tablespoon sesame oil
• 2 teaspoons soy sauce

Instructions

1. Prepare the ingredients: If using frozen edamame, cook them according to package instructions, then drain and allow to cool completely. Dice the cucumber into small cubes suitable for salad.
2. Toss the salad: In a medium bowl, combine the shelled edamame and diced cucumber. Drizzle with sesame oil and soy sauce, then gently toss until all ingredients are evenly coated with the dressing.
3. Chill and serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve cold as a refreshing side dish or snack.

Notes

• For extra flavor, add a sprinkle of toasted sesame seeds or chopped green onions.
• Use low-sodium soy sauce to reduce salt content if desired.
• Ensure edamame is completely cooled before tossing to maintain freshness.
• Can be made ahead and stored in the refrigerator for up to 2 days.

Keywords: Edamame Salad, Asian Salad, Healthy Salad, Vegan Salad, Cucumber Salad, Sesame Dressing