“Simple Asian Cucumber and Edamame Salad: A No-Fuss Recipe”

If you enjoy starting your meal with a salad, but are looking for something a little different, you may enjoy this simple Asian  cucumber and edamame salad using English cucumbers.

Dressed with rice vinegar, tamari sauce, and a hint of maple syrup, this salad is not only delicious but also packed with specific health benefits.

I enjoy it as a starter before my meals, or sometimes if I add cooked thin rice noodles and tofu it becomes the meal. 

The 

Benefits of English Cucumbers

English cucumbers are a fantastic addition to any meal. Known for their crisp texture and mild flavor, they are incredibly hydrating, containing about 95% water. This makes them a great choice for maintaining hydration, especially during warmer months. Additionally, cucumbers are low in calories and high in vitamins K and C, which are essential for bone health and skin health. They also contain antioxidants that can help combat inflammation and oxidative stress.

The 

Power of Edamame

Edamame, or young soybeans, are not just a tasty snack; they’re a powerhouse of nutrition! These little green gems are rich in protein, making them an excellent option for plant-based diets. They also provide fiber, which aids in digestion, and are packed with vitamins and minerals, including folate, magnesium, and iron. The combination of protein and fiber makes edamame a satisfying addition to meals, keeping you fuller for longer.

A Perfect Pairing

Combining English cucumbers and edamame creates a delightful contrast in texture and flavor. The crispness of the cucumber complements the tender, slightly nutty taste of the edamame. When tossed together with a dressing of rice vinegar, tamari sauce, sesame seeds, and a drizzle of maple syrup, the salad takes on a refreshing tang with a touch of sweetness, enhancing the natural flavors of the ingredients.

Recipe: Cucumber and Edamame Salad

Ingredients:

• 1 large English cucumber, thinly sliced
• 1 cup shelled edamame (fresh or frozen)
• 2 tablespoons rice vinegar
• 2 tablespoons tamari sauce
• 1-2  teaspoons maple syrup
• 1 tablespoon sesame seeds
• Salt and freshly cracked pepper to taste

Instructions:

1. If using frozen edamame, cook according to package instructions. let cool and them pop out the beans.
2. In a large bowl, combine the sliced cucumber and cooked edamame.
3. In a small bowl, whisk together the rice vinegar, tamari sauce, and maple syrup.
4. Pour the dressing over the cucumber and edamame, tossing gently to combine.
5. Sprinkle with sesame seeds and season with salt and pepper to taste.
6. Serve immediately or chill in the fridge for about 30 minutes for an even cooler dish.

My Notes:

1. My recipes (since 2020) are now oil-free and vegan. They continue to be and always have always been gluten free and vegetarian.