Cucumber Edamame Salad

Crunchy Cucumber Edamame Salad That’ll Change Your Life

Okay, so you ever just crave something fresh and crunchy but can’t figure out what? Like, the season’s changing and you need a salad that feels like sunshine on a plate? 😎

So, I whipped up this Cucumber Edamame Salad the other day while I was pretending to meal prep for the week (spoiler alert: that never goes as planned). And let me tell you, it was like a burst of summer in my mouth! The crispiness of the cucumbers and that little pop from the edamame — pure magic!

Okay, Let’s Talk Ingredients

Alright, picture this: I’m at the store, and I’m basically a kid in a candy shop, right? First, you gotta grab 2 English cucumbers — I like ‘em small diced. Then, don’t forget about that 12 oz package of shelled edamame (thaw it overnight, trust me). You’ve got your green onion— one cup chopped, and a handful of cilantro (fresh is best! Don’t be that person with dried herbs here, please).

Now, here’s where it gets a little wild: you need 1/4 cup of neutral oil (I used safflower ’cause it’s light), 1/4 cup rice apple vinegar (yum), and 1 tablespoon tamari or soy sauce. Then, add a splash of toasted sesame oil, a teaspoon of pure maple syrup (yessss), and if you’re feeling spicy, a tablespoon of chili onion crunch or chili paste (but like, watch the heat, okay?). Oh, and don’t forget the minced garlic and grated ginger too!

So Here’s Why I Make This Constantly

So, here’s the tea: I started making this salad after my bestie (shoutout to Sarah!) brought it to a potluck. I was like, “What is this amazingness?” I had to have it. It’s so fresh and vibrant — like, if I could, I’d put it on a T-shirt. Plus, it’s super quick! Like, I can whip it up while my coffee brews. Winning!

Plus, my kids actually eat it. They think it’s a fun snack! (I mean, they might just be in it for the crunch, but I’ll take what I can get.)

The One Trick That Changes Everything

Okay, pro tip: when you’re mixing the dressing, taste it! Like, I always say, “Add a little more salt, maybe a bit more maple syrup.” You gotta get that balance right. Sweet, salty, a little kick — it’s a whole vibe, you know?

Don’t Mess This Up (My Top Tips)

1. Cucumber Size Matters: Seriously, dice them small! Otherwise, you end up with weird mouthfuls.
2. Chili Oil Caution: Start with a bit, and then add more if you want it spicy. You don’t want to ruin the whole batch.
3. Mix it Right: When you mix the salad, be gentle! You don’t wanna smash the edamame.

How to Keep Them From Disappearing (Or, How to Store Them)

Honestly, this salad is best fresh. But if you’ve got leftovers (which is rare), pop it in an airtight container and stick it in the fridge. Just eat it within a day or two or it gets all soggy — nobody likes a soggy salad, right?

If You Liked This, You’ll Probably Like These Too

Okay, so if you’re vibing with this, you’ll totally love my Mango Quinoa Salad (so tropical!) and the Spicy Chickpea Wraps (seriously, they’re addictive).

So, are you ready to dive into this salad? Or do you have a go-to recipe that always hits the spot? Let’s chat! 🥗💖