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A bowl of cucumber edamame salad.
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Cucumber Edamame Salad

This easy cucumber edamame salad is fresh, healthy, and packed with flavour. A quick side dish or light lunch ready in under 10 minutes.
Prep Time4 minutes
Cook Time6 minutes
Total Time10 minutes
Diet: Gluten Free, High Fibre, Vegetarian
Allergen: Sesame, Soya
Servings: 6 servings
Calories: 92kcal
Author: Dannii Martin

Ingredients

For the salad:

  • 200 g Edamame
  • 200 g Cucumber sliced and quartered
  • 4 Spring onion thinly sliced
  • 5 g Fresh coriander (cilantro) finely chopped
  • 1 tablespoon Sesame seeds

For the dressing:

(see notes below if you are adjusting the serving size)

  • 2 tablespoon Soy sauce
  • 1 tablespoon Sesame oil
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1 tablespoon Honey
UK Metric Measures - US Customary Measures

Instructions

  • Cook 200 g Edamame according to the packet instructions. Once cooked, drain and rinse under cold water until cooled.
  • In a large mixing bowl, add the edamame, 200 g Cucumber (sliced), 4 Spring onion (sliced), 5 g Fresh coriander (cilantro) and 1 tablespoon Sesame seeds.
  • Add 2 tablespoon Soy sauce, 1 tablespoon Sesame oil, 1 teaspoon Ginger paste, 1 teaspoon Garlic paste and 1 tablespoon Honey. Mix well to coat everything.

Notes

  • Make sure you drain the edamame and let it cool completely. This is important because warm edamame can make the cucumber soften too quickly.
  • Dice or slice the cucumber into bite-sized pieces. Thin half-moons/quarters work well, but small chunks also work if you want a slightly chunkier salad. Slice the spring onions finely and roughly chop the fresh coriander.
  • Salt the cucumber lightly and pat it dry if you want a less watery salad, especially if making it ahead. This step is optional, but helpful if your cucumber is very juicy.
  • Use toasted sesame seeds if you can. They add much more flavour than plain sesame seeds.
  • Do not overdress the salad. This recipe has enough dressing to coat everything without making it soggy. If you double the recipe, do not automatically double the dressing without tasting first.
  • Chill the salad briefly before serving if possible. Even 20 minutes in the fridge improves the flavour.
  • Add the coriander just before serving if you want it to stay especially fresh and bright.

Nutrition

Serving: 1portion | Calories: 92kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 253mg | Fiber: 2g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg

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