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–+ servings

Spicy Edamame Cucumber Salad

A refreshing and spicy salad featuring crunchy cucumbers and protein-packed edamame, perfect as a side dish or light meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Japanese
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 cups edamame shelled and cooked
  • 1 large cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1 tablespoon cilantro chopped
Dressing Ingredients
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha adjust to taste
  • 1 teaspoon honey or agave syrup

Method
 

Prepare the Ingredients
  1. In a pot, bring water to a boil and cook the edamame for 3-5 minutes until tender. Drain and set aside.
  2. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and cilantro.
Make the Dressing
  1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha, and honey until well combined.
Combine and Serve
  1. In a large mixing bowl, combine the cooked edamame, cucumber, cherry tomatoes, red onion, and cilantro.
  2. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Adjust the spiciness by varying the amount of sriracha used.

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