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Cucumber Edamame Salad

A refreshing and crunchy salad featuring crisp cucumbers and tender edamame, drizzled with a zesty dressing to create an explosion of flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cucumber, diced Firm and fresh for best texture.
  • 1 cup edamame, shelled
  • 1/4 cup red onion, minced
  • 1/4 cup cilantro, chopped Can substitute with fresh parsley.
Dressing Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce Check for halal compliance.
  • 1 tablespoon rice vinegar
  • to taste Salt and pepper For seasoning.

Method
 

Preparation
  1. Start by washing and dicing the cucumber into bite-sized pieces. If you haven't already shelled the edamame, do this now. Peel and mince the red onion, and chop up the fresh cilantro.
Mixing
  1. In a large mixing bowl, combine the diced cucumber, shelled edamame, minced red onion, and chopped cilantro.
Dressing Preparation
  1. In a separate small bowl, whisk together the olive oil, soy sauce, rice vinegar, salt, and pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad mixture and gently toss everything together until well-coated with the dressing.
  2. Give your salad a taste; feel free to adjust the seasoning or add more soy sauce if desired.
  3. Transfer the salad to a serving bowl and enjoy chilled or at room temperature.

Notes

For the freshest taste, make the salad shortly before serving. If preparing in advance, consider adding the dressing just before serving to maintain the cucumber's crunch. Store leftovers in an airtight container in the refrigerator for up to 2 days.