This salad is like a cool breeze on a hot day! It combines crisp cucumbers and crunchy edamame tossed in a zingy ginger dressing. Super fresh and colorful!
I love how quick this salad comes together. It’s the perfect side for any meal or light lunch—plus, who doesn’t want to feel good about eating greens? 🥗✨
Key Ingredients & Substitutions
Cucumbers: I recommend using English cucumbers as they have fewer seeds and thinner skin. If you prefer, regular cucumbers work too. Just peel them if you find the skin too tough.
Edamame: Fresh edamame is great, but if you can’t find it, frozen is a perfect substitute. Just follow package instructions to cook and cool.
Red Bell Pepper: This is optional, but it adds a nice color and sweetness. You can swap it with any other bell pepper or even diced avocado for creaminess.
Sesame Oil: I love adding toasted sesame oil for its nutty flavor, but if you want a lighter taste, use more olive oil instead.
How Do You Make the Perfect Ginger Dressing?
The ginger dressing is the key to this salad’s zesty flavor. Follow these steps to get it just right:
- Mix your liquids: Start with soy sauce and rice vinegar in a bowl.
- Add sweetness: Stir in honey or maple syrup for a touch of sweetness that balances the saltiness.
- Freshness first: Grate fresh ginger and mince garlic before adding them in. Fresh ingredients make a big difference!
- Emulsify: Slowly whisk in the toasted sesame oil and olive oil to bring everything together.
Taste the dressing and add salt or pepper as you like. You want it to be flavorful and bright—perfect for coating the salad!
Refreshing Cucumber Edamame Salad with Ginger Dressing
Ingredients You’ll Need:
For the Salad:
- 2 large cucumbers, thinly sliced
- 1 cup shelled edamame (fresh or thawed if frozen)
- 1/4 cup red bell pepper, finely diced (optional for color)
- 1/4 cup shredded carrot (optional)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds (optional)
For the Ginger Dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon toasted sesame oil
- 2 tablespoons olive oil or neutral oil
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare, plus an additional 15 minutes to chill. So, you’ll be enjoying delicious, crisp bites in no time!
Step-by-Step Instructions:
1. Preparing the Edamame:
If you’re using frozen edamame, start by boiling it according to the package instructions for about 3-5 minutes. Once it’s nice and tender, drain the edamame and let it cool down. You want it to be just warm or, ideally, completely cool for mixing into the salad!
2. Slicing the Cucumbers:
Next, grab your cutting board and a sharp knife. Thinly slice the cucumbers into rounds and place them in a large salad bowl. Make it as thin or thick as you like, but thinner slices soak up the dressing better!
3. Mixing in the Veggies:
Now it’s time to add in the prep! Toss the cooled edamame into the bowl along with the optional diced red bell pepper, shredded carrot, and sliced green onions. This adds color, flavor, and crunch! Give it a light mix to combine.
4. Making the Ginger Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, toasted sesame oil, and olive oil. Mix until everything is well blended and smooth. You can adjust the sweetness or tanginess to your taste by adding a bit more honey or vinegar if you like!
5. Dressing the Salad:
Pour this delicious ginger dressing over your salad mix. Gently toss the salad to coat all the ingredients evenly with that savory, zesty dressing. Be careful not to mash the cucumbers!
6. Season and Serve:
Give your salad a sprinkle of salt and pepper to taste. If you’re using sesame seeds, toss those on top for added crunch. Just before serving, make sure to chill the salad in the fridge for at least 15 minutes—you want the flavors to meld together nicely.
7. Enjoying Your Salad:
Once it’s chilled and ready, serve the salad cold. It’s a refreshing, crisp treat perfect for any occasion! Enjoy your healthy, tasty creation!
Can I Use Other Vegetables in This Salad?
Absolutely! Feel free to add vegetables like bell peppers, corn, or snap peas for extra flavor and crunch. You can also include avocado for creaminess or substitute any veggies based on your preference.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad may soften a bit as it sits, but it will still be delicious. Just give it a good toss before serving again!
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad a few hours in advance. Just wait to add the ginger dressing until you’re ready to serve to keep the cucumbers crisp and fresh!
How Do I Make the Dressing Vegan?
The dressing is already mostly vegan if you use maple syrup instead of honey. Just double-check that the soy sauce is vegan (most are) for a completely plant-based option!
