Description
A fresh, protein-packed salad with crunchy cucumbers, edamame, and a bold chili crunch dressing. Quick to make, naturally vegan, and meal-prep friendly.
Ingredients
-
2 English cucumbers, diced
-
1 (12 oz) package shelled edamame, thawed
-
1 cup green onions, chopped
-
1 handful cilantro, chopped
-
¼ cup neutral-flavored oil (safflower, avocado, or grapeseed oil)
-
¼ cup rice wine vinegar
-
1 tablespoon tamari (or soy sauce)
-
2 teaspoons toasted sesame oil
-
1 teaspoon pure maple syrup
-
1 tablespoon chili onion crunch (or chili paste, adjust to heat preference)
-
1 clove garlic, minced
-
½ teaspoon fresh grated ginger
-
Salt, to taste
-
Optional: toasted sesame seeds for garnish
Instructions
-
Dice cucumbers and place in a large bowl.
-
Thaw and pat dry edamame, then add to the bowl.
-
Add chopped green onions and cilantro.
-
In a small bowl, whisk together all dressing ingredients until fully combined.
-
Pour dressing over the salad and toss to coat.
-
Taste and adjust seasoning.
-
Garnish with sesame seeds if desired and serve chilled or immediately.
Notes
-
Store in the fridge for 3–4 days.
-
Reduce chili for a milder version.
-
Add crushed peanuts or avocado for extra richness.
-
Keeps well for meal prep and lunch boxes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: 4 (main) or 6–8 (side) servings
- Method: No-Cook
- Cuisine: Asian-Inspired