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Crispy Cucumber Edamame Salad with vibrant green vegetables and dressing

Crispy Cucumber Edamame Salad

A refreshing and crunchy salad that's perfect for summer, featuring cucumbers, edamame, and a zesty dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Healthy
Servings 4 servings
Calories 150 kcal

Ingredients
  

Salad Base

  • 2 cups Cucumbers (Chopped into bite-sized pieces) Chill well for extra crunch.
  • 1 cup Edamame (Shelled) Fresh or frozen work well.
  • 0.5 cups Fresh Herbs (Cilantro or Parsley) (Chopped) Choose your favorite herbs.

Dressing

  • 3 tablespoons Olive Oil Can substitute with Avocado Oil.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used.
  • 2 tablespoons Tamari Or soy sauce if gluten is not a concern.
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Maple Syrup Can replace with honey or omit.
  • 1 clove Garlic (Minced)
  • 1 teaspoon Ginger (Grated)
  • 1 teaspoon Chili Crunch Adjust spicy sauce to taste.

Instructions
 

Preparation

  • Chill cucumbers well — cold cucumbers = extra crunch.
  • Toss the cucumbers and edamame in a bowl; add herbs.
  • Whisk olive oil, rice vinegar, tamari, sesame oil, maple syrup, garlic, ginger, and chili crunch in a jar until well combined.
  • Pour the dressing over the salad; toss gently. Taste and adjust seasoning.
  • Let the salad sit for 5–10 minutes for flavors to meld, or serve immediately if you prefer.
  • Serve chilled; it keeps for a day but will lose some crispness over time.

Notes

For extra crunch, add sliced radishes or crushed roasted seaweed before dressing. The salad is budget-friendly and addictive!
Keyword Crispy Salad, Edamame Salad, Fresh Salad, Summer Salad, Vegetarian Salad