Edamame Cucumber Salad

5 from 3 votes

Ready in under 15 minutes and packed with protein, this Edamame Cucumber Salad is loaded with essential amino acids, fiber, and flavor.

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 265kcal

Author: Nisha Melvani

Ingredients

For the filling:

2 cups frozen shelled edamame
1 teaspoon mellow miso
2 limes juice
1 tablespoon white vinegar or apple cider vinegar, white wine vinegar, red wine vinegar, or rice vinegar
2 teaspoons date syrup or maple syrup or agave
1 small red onion small dice
4 cloves garlic minced
1 jalapeno minced
⅔ cup chopped cilantro or parsley, mint or basil

Optional:

1 Persian or English cucumber firm and preferably seedless

Instructions

Thaw the edamame: Transfer the frozen edamame to a fine mesh sieve. Place them under running warm water to thaw. Drain well.
Dissolve the miso: Juice the limes into a medium bowl and add the miso. Whisk vigorously until the miso is fully dissolved and the mixture is smooth.
Make the dressing: Add the vinegar and date syrup, then whisk again until everything is well combined.
Combine: Add the edamame, red onion, garlic, jalapeno, and cilantro to the bowl with the dissolved miso. Mix well to combine.
Prepare the cucumbers (if using):
Option 1- Wash the cucumbers well, trim the ends, and slice them in half lengthwise. Use a small spoon or melon baller to gently scoop out the seeds, creating a shallow center while leaving about a ¼-inch border for structure. Pat the insides dry with a paper towel to minimize moisture.
Option 2- Chop the cucumbers and mix them into the salad just before serving to keep them crisp.
Optional for serving: Load the boats with the edamame topping for serving. Top with Everything Bagel seasoning, Za'atar, Dukkah, furakake, nori flakes, microgreens, sprouts, or sesame seeds for added flavor and crunch.

Notes

For meal prep: Prepare the salad without the cucumber and store it in an airtight container in the fridge for up to 4 days. Add the cucumber just before serving to keep it crisp and fresh.

Nutrition