Description
This easy Japanese‑inspired Edamame Salad is a quick, refreshing side dish combining protein‑packed shelled edamame and crisp cucumber tossed in a tangy, slightly sweet and spicy dressing. Perfect for busy days when you want something healthy in minutes.
Ingredients
- 250 g shelled edamame (fresh or frozen)
- ½ English cucumber (or 2 Persian cucumbers), diced
- 1 teaspoon soy sauce
- 1 tablespoon rice wine vinegar
- ½ teaspoon honey
- ¼ teaspoon ground ginger
- 1 teaspoon chili oil
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- If using frozen edamame, cook according to package instructions and allow to cool.
- Wash and dice the cucumber into small chunks.
- In a bowl or small jar, whisk together soy sauce, rice wine vinegar, honey, ground ginger, chili oil, and sesame oil until smooth.
- In a large mixing bowl, combine the cooled edamame and diced cucumber. Pour the dressing over them and toss until evenly coated.
- Garnish with chili flakes and sesame seeds. Serve immediately or chill slightly before serving.
Notes
- Add chopped red bell pepper or shredded carrots for extra crunch and color.
- For a spicier version, increase the chili oil or add extra chili flakes.
- Make the salad vegan by swapping honey for maple syrup or agave.
- Add quinoa or brown rice to turn it into a full meal.
- Use toasted almonds or pumpkin seeds instead of sesame seeds if avoiding sesame.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No‑cook (aside from cooking edamame)
- Cuisine: Japanese‑inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
