0 from 3 votes
Cucumber Edamame Salad
This simple and refreshing salad is made with crisp, crunchy cucumbers, protein-packed edamame, green onion, fresh herbs, sesame seeds, and tossed in a soy ginger dressing that is bursting with flavor.
Prep Time
15 mins
Total Time
15 mins
Servings: 4
Calories: 203 kcal
Course:
Salad
Cuisine:
Asian
Ingredients
For the salad:
- 2 English cucumbers, chopped
- 12 oz frozen shelled edamame, thawed
- 5 green onions, sliced
- 1/3 cup chopped mint or chopped cilantro
- 2 tablespoons sesame seeds
For the dressing:
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons pure maple syrup
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- crushed red pepper flakes, to taste
- kosher salt, if needed
Instructions
- In a large bowl, combine the cucumbers, edamame, green onions, herbs, and sesame seeds.
- In a small bowl, whisk together the rice wine vinegar, soy sauce, sesame oil, maple syrup, garlic, ginger, and crushed red pepper flakes.
- Pour the dressing over the salad and toss well. Season with kosher salt, if necessary.
Cup of Yum
Notes
- Store the salad covered in the fridge for up to 2 days. Feel free to add avocado, it's a great addition!
Nutrition Information
Calories
203kcal
(10%)
Carbohydrates
22g
(7%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
509mg
(21%)
Potassium
697mg
(20%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
307IU
(6%)
Vitamin C
7mg
(8%)
Calcium
152mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 203
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 509mg | 21% |
| Potassium | 697mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 152mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.