There’s something incredibly refreshing about biting into a crisp cucumber, especially when paired with the delightful chewiness of edamame. Picture this: a warm afternoon, and you’re craving a light yet satisfying dish that boasts both flavor and nourishment. That’s where this Cucumber Edamame Salad with Ginger Dressing shines!
In just 20 minutes, you can whip up this vibrant, vegan-friendly salad, perfect for lunch, a picnic, or as a stunning centerpiece at your next gathering. With the creaminess of avocado and a zesty ginger dressing that tickles your palate, it brings together an exciting medley of textures and tastes. Whether you’re seeking a gluten-free option or simply looking to break away from the routine of fast food, this salad is bound to become a staple in your kitchen. Ready to dive into a refreshing bowl of goodness? Let’s get started!
Why is Cucumber Edamame Salad with Ginger Dressing special?
Bursting with Flavor: This salad combines crunchy cucumbers with a creamy avocado and chewy edamame for a delightful bite.
Quick to Make: In just 20 minutes, you can have a nutritious dish ready, perfect for busy days or unexpected guests.
Versatile Ingredients: Customize it with grilled chicken or seasonal veggies for a unique twist each time!
Nutrient-Rich: With high protein and fiber content, it’s a smart choice for a healthy lifestyle and under 300 calories per serving.
Crowd-Pleasing Appeal: Ideal for potlucks and gatherings, this eye-catching salad will impress both vegan and non-vegan friends alike.
Satisfy your cravings and discover more about these culinary possibilities; check out our tips for delicious variations!
Cucumber Edamame Salad Ingredients
• A colorful medley awaits!
For the Salad
- Edamame – Adds protein and crunch; substitute with shelled peas for variety.
- Cucumber (Persian) – Provides a refreshing crisp texture; English or garden cucumbers work well if peeled and deseeded.
- Avocado – Infuses creaminess and rich flavor; opt for a ripe but firm avocado for the best consistency.
- Corn Kernels – Contributes sweetness and color; feel free to use canned or frozen corn as a convenient swap.
- Spring Onions (Scallions) – Offers a mild onion flavor; both the white and green parts add freshness.
For the Dressing
- Soy Sauce – Essential for umami depth; using tamari makes it gluten-free.
- Sesame Oil – Provides a rich, aromatic flavor that elevates the dressing.
- Rice Wine Vinegar – Lends a pleasant tanginess; you can substitute it with apple cider vinegar if necessary.
- Lemon Juice – Brightens and enhances the overall flavors of the salad.
- Fresh Ginger (grated) – Adds a spicy, aromatic kick that ties the dish together.
For the Garnish
- Toasted Sesame Seeds – Enhances nuttiness and crunch; choose black or white seeds for a pop of visual appeal.
Embrace the fresh, vibrant flavors of this Cucumber Edamame Salad with Ginger Dressing and enjoy a nourishing meal that’s as beautiful as it is delicious!
How to Make Cucumber Edamame Salad with Ginger Dressing
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Blanch Edamame: Bring a pot of water to a boil. Add shelled edamame and blanch for 2-3 minutes, until tender but still bright green. Drain and set aside to cool.
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Chop Vegetables: Dice the cucumber into small pieces, peel and cube the avocado carefully to avoid mashing, and thinly slice the spring onions for a burst of flavor.
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Prepare Corn: If using canned corn, drain it thoroughly. For frozen corn, defrost by adding to boiling water for a minute, then drain well.
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Combine Salad Ingredients: In a large mixing bowl, gently toss together the edamame, cucumber, avocado, corn, and sliced spring onions to create a vibrant salad mix.
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Mix Dressing: In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, lemon juice, and grated ginger until fully combined and smooth.
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Dress Salad: Drizzle the prepared dressing over the salad mixture. Toss gently to coat the ingredients without mashing the avocado.
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Garnish and Chill: Sprinkle toasted sesame seeds over the top of the salad. Refrigerate for at least 20 minutes to allow the flavors to meld together beautifully.
Optional: Serve with a sprinkle of shichimi togarashi for an extra kick.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Cucumber Edamame Salad with Ginger Dressing components are perfect for busy home cooks looking to save time! You can prepare the edamame, cucumbers, corn, and spring onions up to 3 days in advance. To keep the avocado fresh, store it separately and add it right before serving to prevent browning. Additionally, you can whisk together the dressing and refrigerate it for up to 24 hours. When you’re ready to enjoy your salad, simply toss the prepped ingredients with the dressing and gently mix in the avocado for that creamy texture. This way, you can enjoy a refreshing, delicious salad with minimal effort during hectic weekdays!
What to Serve with Cucumber Edamame Salad with Ginger Dressing?
Elevate your dining experience by pairing this refreshing salad with complementary sides that bring out its vibrant flavors.
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Grilled Tofu Skewers: The smoky flavor of grilled tofu adds protein and pairs beautifully with the zesty salad, making it a satisfying meal option.
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Sushi Rolls: Light sushi rolls filled with fresh vegetables or avocado offer a delightful contrast to the salad’s crispness. They create a fun and vibrant meal.
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Quinoa Bowl: A fluffy quinoa bowl topped with herbs and lemon zest provides a nutty base. It enhances the salad while contributing to its wholesome appeal.
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Chilled Soba Noodles: These light, Japanese noodles tossed with sesame oil and scallions complement the ginger dressing, creating a harmonious, Asian-inspired meal.
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Pickled Vegetables: A side of tangy pickled veggies adds an extra crunch and acidity that brightens the dish, making every bite feel like a culinary adventure.
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Sunflower Seed Bread: Pairing the salad with nutty, homemade sunflower seed bread introduces a hearty texture, enhancing the overall satisfaction of your meal.
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Herbal Iced Tea: A refreshing glass of herbal iced tea complements the salad’s freshness, creating a soothing beverage to wash down every bite.
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Mango Sorbet: For dessert, a light mango sorbet offers a sweet, fruity finale, perfectly balancing the savory notes of the salad.
Embrace the vibrant flavors of your meal as you combine these pairings with your Cucumber Edamame Salad with Ginger Dressing!
Expert Tips for Cucumber Edamame Salad
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Perfectly Tender Edamame: Blanch just until bright green and tender to preserve a delightful crunch in your Cucumber Edamame Salad with Ginger Dressing.
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Uniformly Chopped Ingredients: Cut all vegetables into similar-sized pieces for an attractive presentation and to ensure every bite has balanced flavors.
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Gentle Mixing: Toss the salad gently to avoid mashing the avocado; this keeps the texture creamy without becoming mushy.
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Flavor Enhancement: Chill the salad for at least 20 minutes before serving. This time allows the ingredients to marinate, intensifying the flavors beautifully.
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Grate Ginger Finely: To avoid large chunks in your dressing, grate the ginger thoroughly. Its aromatic flavor should be evenly distributed throughout the salad!
How to Store and Freeze Cucumber Edamame Salad
Fridge: Store any leftover Cucumber Edamame Salad in an airtight container for up to 3 days. If possible, keep the dressing separate until ready to serve to maintain texture.
Freezer: It’s best to avoid freezing this salad, as the cucumber and avocado may become mushy upon thawing. However, you can freeze the dressing separately for up to 1 month.
Reheating: If serving this salad chilled, there’s no need to reheat! Just give it a quick toss to refresh the ingredients, especially after storing.
Make-Ahead: Feel free to prepare the salad in advance, but add the avocado right before serving to keep it fresh and vibrant.
Cucumber Edamame Salad with Ginger Dressing Variations
Feel free to get creative with this salad! Explore new shades of flavor and texture while enjoying every delicious bite.
- Protein Boost: Add grilled chicken, salmon, or tofu for an extra protein punch, transforming it into a hearty meal that keeps you satisfied.
- Colorful Crunch: Toss in diced bell peppers, shredded carrots, or colorful radishes to brighten up the salad with vibrant hues and added crunch.
- Zesty Twist: Swap out lemon juice for lime juice to give the dressing a zesty, tangy flair that perfectly complements the fresh ingredients.
- Whole Grain Goodness: Serve on a bed of quinoa or brown rice for a more filling option, offering a nutty flavor that pairs beautifully with the salad.
- Herb Infusion: Feel free to add a handful of fresh herbs like cilantro, mint, or basil to elevate the freshness factor and add delightful aroma.
- Heat Level: Stir in a pinch of red pepper flakes or a drizzle of sriracha for some heat, making each bite an exciting culinary adventure.
- Creamy Upgrade: Mix in a dollop of vegan mayo or Greek yogurt for a richer dressing that adds creaminess without losing that refreshing zing.
- Nutty Flavor: For an added crunch, include some chopped nuts like almonds or peanuts that enhance the texture and nutty undertones.
Every bite can be a new experience! Enjoy combining these variations as you whip up your perfect Cucumber Edamame Salad with Ginger Dressing.
Cucumber Edamame Salad with Ginger Dressing Recipe FAQs
How do I choose ripe cucumbers for my salad?
Absolutely! Look for cucumbers that are firm, with smooth skin and a vibrant color. Avoid any that have dark spots or are overly soft, as these may be overripe. Persian cucumbers are fantastic for this salad because they have a thin skin that doesn’t need peeling.
Can I store leftover Cucumber Edamame Salad?
Yes, you can! Store any leftover salad in an airtight container in the fridge for up to 3 days. To maintain the texture and prevent the avocado from browning, I recommend keeping the dressing separate and mixing it in just before serving.
How do I freeze the ingredients in my Cucumber Edamame Salad?
Freezing the entire Cucumber Edamame Salad isn’t ideal, as both cucumber and avocado can become mushy when thawed. However, you can freeze the ginger dressing in an airtight container for up to 1 month. When you’re ready to use it, simply thaw it in the fridge overnight and give it a good shake before dressing your salad.
What if my edamame is frozen? How should I prepare it?
No problem at all! If you have frozen edamame, simply bring a pot of water to boil and add the frozen edamame. Blanch for about 2-3 minutes until tender but still vibrant green. Drain and set aside to cool; it’ll blend perfectly into your salad!
Is this salad suitable for people with soy allergies?
If someone is allergic to soy, you can definitely modify this recipe. Instead of soy sauce, use coconut aminos as a delicious alternative that’s both soy-free and gluten-free. It adds a similar umami flavor without the allergens.
Can I make this salad in advance?
Yes, you can! Feel free to prepare the salad ahead of time, just remember to add the avocado right before serving to keep it fresh and prevent browning; this way, the dish remains vibrant and appealing. Enjoy your homemade Cucumber Edamame Salad with Ginger Dressing!
Cucumber Edamame Salad with Ginger Dressing in 20 Minutes
Ingredients
Equipment
Method
- Blanch Edamame: Bring a pot of water to a boil. Add shelled edamame and blanch for 2-3 minutes, until tender but still bright green. Drain and set aside to cool.
- Chop Vegetables: Dice the cucumber into small pieces, peel and cube the avocado carefully to avoid mashing, and thinly slice the spring onions.
- Prepare Corn: If using canned corn, drain it. For frozen corn, defrost by adding to boiling water for a minute, then drain well.
- Combine Salad Ingredients: In a large mixing bowl, gently toss together the edamame, cucumber, avocado, corn, and sliced spring onions.
- Mix Dressing: In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, lemon juice, and grated ginger until smooth.
- Dress Salad: Drizzle the prepared dressing over the salad mixture and toss gently to coat the ingredients without mashing the avocado.
- Garnish and Chill: Sprinkle toasted sesame seeds over the salad and refrigerate for at least 20 minutes.