Simple Cucumber Edamame Salad
This simple Cucumber Edamame Salad is a quick, vegan, and oil-free side dish packed with flavor. Perfect for pairing with sushi or a vegan poke bowl, it's easy to make and full of fresh, healthy ingredients.
Ingredients
- 1 cup frozen shelled edamame
- 1½-2 English cucumbers*
- 2 tablespoons coconut aminos
- 1 tablespoon chili garlic sauce omit if you don't like spice
- 1 tablespoon vegan furikake
- 1-2 scallions, greens and whites very thinly sliced
Instructions
- Prepare the Edamame: Start by thawing the frozen edamame in a bowl of warm water for about 5-10 minutes or follow the package instructions for quick cooking. Once thawed, drain well and add to a large mixing bowl.
- Chop the Cucumbers: Wash & dry your cucumber and cut into quarters lengthwise. Carefully use your palm or flat-bottomed glass to slightly crush your cucumber. Then cut the cucumbers into bite sized chunks. (You can skip crushing the cucumber, but I think it adds to the flavor & enjoyment of the salad.)
- Combine it all: In the large bowl with the edamame, add the cucumbers and the remaining ingredients.
- Thoroughly mix until everything is coated and give it a taste! Adjust the seasonings to your liking. Serve immediately or refrigerate for up to 2 hours before serving.
Notes
*Use the amount of cucumber you want to eat. They may vary in size, so use your judgement when deciding how much you like. I'm a veggie lover so I typically like to eat a whole one to myself.