I think we can all agree that greens are the least interesting part of most salads. And our favorite kinds of salads are often the ones with no greens at all! And that’s just what we have for you today. This recipe is packed with veggies and flavor, without a shred of lettuce in sight. An Asian-style homemade dressing gives the dish a delicious sweet and salty kick over a base of crispy cucumbers and nutty edamame. Even the salad haters have been known to go back for seconds of this one!
This dish is a great low-calorie option that is conveniently also vegan and gluten-free. The edamame adds a good source of plant-based protein and fiber making it a perfect side dish or a light lunch when you’re trying to stay on track. Add in some spicy tuna or shredded chicken and you’ve got a full meal! As written, the dressing has a little bit of a kick, but if you’re a spice lover then you may want to bump it up. That could be done by adding cayenne pepper, sriracha, or your favorite Asian hot sauce.
Since there aren’t any greens in this salad it’s a wonderful option for meal prep (there’s nothing worse than wilted greens). Portion it out for healthy lunches and pop them in the fridge, future you will be very happy about it! We’ve found this salad is best served chilled to get the full refreshing effect of the cucumbers. No matter the occasion, this crisp Cucumber Edamame Salad is a dish you can feel great about eating. Healthy choices have never been so easy!
Cucumber Edamame Salad
15m prep time
1 cook time
- 1 large english cucumber, diced
- 12 oz bag shelled edamame, thawed
- 1 cup diced green onion
- ½ cup fresh cilantro, roughly chopped
- ¼ cup olive oil
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon fried chili in oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt to taste
- Add the diced cucumber, edamame, green onion, and cilantro to a large bowl.
- In a small bowl, whisk together all dressing ingredients and add salt to taste. Pour dressing over the salad and toss until evenly combined.
- Serve chilled.
Recipe adapted from Shelikesfood.com