by This 10-Minute Cucumber Edamame Salad uses frozen, shelled edamame that we steam, plus thinly sliced cucumber. We drizzle it with my easy-but-mouthwatering concoction of nutty sesame oil, soy sauce and apple cider vinegar for the most delicious, crunchy salad that’s a perfect high protein snack on its own or paired with my 25-Minute Healthy Baked Teriyaki Tofu!
The easiest high protein, veggie packed dish to whip up!
What could be better than a high protein, veggie-forward dish that actually tastes amazing? One that also only takes 10 minutes to throw together!
As a Registered Dietitian, sharing high protein salads is kind of my thing, so I know what I’m talking about when I say that this is one of my all time favorites! It’s nutty, slightly tangy from the apple cider vinegar, and bursting with umami-packed goodness from the soy sauce.
Salad or Snack, You Choose!
This easy edamame salad is hearty enough to eat as a high protein vegan salad, with a whopping 18 grams of protein per serving, but also light enough to enjoy as an easy snack. If you want it to be a full meal, I totally suggest pairing it with a side of my 25-Minute Healthy Baked Teriyaki Tofu with some rice!
Frozen, shelled edamame is something I always have in my freezer because it’s so easy to use and versatile, plus it packs 9 grams of protein per half cup! My 10-Minute Roasted Edamame Snacks are the perfect thing to prep for an easy snack throughout the week!
Take the crunch factor to the next level!
Just like my 15-Minute Cucumber Dill Healthy Bean Salad, this quick cucumber salad recipe actually tastes better the longer it sits, meaning it’s absolutely perfect as an easy meal prep salad recipe!
That’s all because the salt from the soy sauce draws out some of the excess water from the cucumbers, meaning they get niiiiice and crunchy the longer they sit! If you want the cucumber to get super crunchy, let the salad sit for 5-10 minutes!
With that being said, I’ve tested this recipe many times and you can totally enjoy it straight from the bowl, or let it sit for anywhere from 20 minutes to a day in the fridge!
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My top tips for success:
Since I’ve made this recipe so many times both personally and testing it for you, I have some top tips for making it!
- To steam the edamame easily, just boil some water in a kettle, add your frozen, shelled edamame to a bowl and pour the water on top to let sit for 5 minutes! Drain the water and you’ll have perfectly cooked edamame ready to eat!
- Slice the cucumber as thinly as possible! This helps the cucumber get super well coated in the delicious dressing, helping it get nice and crunchy as it sits.
- There’s really no need to mix the dressing in a separate bowl, just drizzle each component over the cucumber and edamame and give ‘er a good stir!
Ready before you can say you’re hungry!
10-Minute Sesame Cucumber Edamame Salad
Ingredients
- 1 large english cucumber, thinly sliced
- 1 cup frozen, shelled edamame
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp sesame seeds
- 1 tbsp apple cider vinegar or rice vinegar
Equipment
- 1 Small bowl
Instructions
- Steam the frozen, shelled edamame. I like to do this by boiling water in a kettle and placing the edamame in a bowl, then pouring the boiling water over top and letting the edamame sit in the bowl to cook for 5-7 minutes.
- Meanwhile, add your thinly sliced cucumber to a bowl.
- Add the cooked, shelled edamame to the bowl with the cucumber.
- Drizzle the soy sauce, sesame oil and vinegar over the cucumber and edamame and stir well to combine. Sprinkle sesame seeds on top and enjoy!
