Cucumber Edamame Salad
This cucumber edamame salad combines crunchy, chilled cucumber slices with tender edamame beans for a fresh, vibrant dish. It is assembled by mixing the ingredients with simple seasonings, resulting in a crisp, colorful salad with a slightly tangy flavor and a varied texture of crunch and bite.
Equipment
- Mixing bowl
- Knife
- Cutting board
- Strainer
- Measuring spoons
Ingredients
- 2 cups fresh edamame beans (shelled) preferably cooked and cooled
- 2 large cucumbers preferably English or seedless
- 2 tablespoons rice vinegar for tangy flavor
- 1 pinch sea salt
- 1 tablespoon olive oil optional, for sheen
- 1 teaspoon zest of a lemon or citrus for extra brightness
- 2 tablespoons chopped fresh herbs (e.g., cilantro, parsley, or dill) optional, for freshness
Instructions
- Slice the cucumbers into thin, half-moon shapes and place them in a large mixing bowl. Hear the crisp snap as you cut, and notice their vibrant green color starting to fill the bowl.
- Add the cooked and cooled edamame beans directly to the bowl, their tender texture contrasting nicely with the crunchy cucumber slices.
- In a small bowl, whisk together rice vinegar, a pinch of sea salt, olive oil, and citrus zest until the mixture is well combined and slightly fragrant.
- Pour the dressing over the cucumber and edamame mixture, then gently toss everything together to coat evenly. You should hear a slight sizzle as the vinaigrette mingles with the fresh vegetables.
- Sprinkle chopped herbs over the salad and give it another gentle toss. The herbs add a burst of color and fresh aroma to the dish.
- Serve immediately or refrigerate for 10-15 minutes to allow flavors to meld; notice how the cucumber remains crisp and the edamame stays tender.
Notes
For best results, use freshly shelled edamame and crisp cucumbers. Adjust seasonings to taste, adding more vinegar or herbs if desired.