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Cucumber edamame salad in a large white bowl, with a woman's hand scooping some with a tortilla chip.
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5 from 5 votes

Cucumber Edamame Salad

The salad that will get you craving vegetables. This fresh and surprisingly addictive cucumber edamame salad is as easy as it is delicious.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad, Snack
Cuisine: American, Asian-Inspired
Keyword: Easy Recipes, Healthy
Servings: 4 servings
Author: Miranda Galati, MHSc, RD

Equipment

Ingredients

  • 2 cups frozen shelled edamame defrosted
  • 2 cups cucumber seeds removed and diced small
  • ⅓ cup crumbled feta cheese
  • 4 green onions sliced thin
  • 1 ½ Tbsp soy sauce
  • 1 ½ Tbsp chili crisp
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 2 cloves garlic minced

To Serve

  • sesame seeds as garnish
  • tortilla chips

Instructions

  • Add all ingredients to your mixing bowl and mix. Store in the fridge for up to four days or enjoy immediately.
  • Mix right before serving to incorporate any dressing that fell to the bottom of the bowl/container. Top with a sprinkle of sesame seeds, and serve with tortilla chips. This salad is meant to be scooped!

Notes

  • This recipe makes 2-4 servings.
  • Nutrition facts calculated for 1/4 of the recipe, and does not include the chips or sesame seeds.
  • Use gluten-free tamari instead of soy sauce if needed.

Nutrition

Calories: 235kcal | Carbohydrates: 18g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 523mg | Potassium: 488mg | Fiber: 4g | Sugar: 8g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 3mg