Edamame and Cucumber Salad with Mint-Lime Dressing

A light and refreshing Asian-inspired salad that pairs perfectly with richer dishes. The cool cucumber and edamame are complemented by a bright and zesty mint-lime dressing.

Prep Time

15 minutes

Total Time

20 minutes

Calories

135 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.85/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Salad

Cuisine:

Asian

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupEdamame(shelled, fresh or frozen (thawed))

£1.20

1mediumCucumber(English cucumber preferred, thinly sliced)

£0.80

0.3mediumRed Onion(thinly sliced)

£0.15

0.3cupFresh Mint(chopped)

£0.60

2tablespoonsLime Juice(freshly squeezed)

£0.25

1tablespoonRice Vinegar

£0.10

1teaspoonSoy Sauce(low sodium)

£0.05

0.5teaspoonSesame Oil

£0.15

0.5teaspoonHoney or Agave (optional)(adjust to taste for sweetness; omit for fully vegan)

£0.05

0.3teaspoonRed Pepper Flakes(optional, for a touch of heat)

£0.05

to tasteSalt

to tasteBlack Pepper

Total Cost

£3.40

£0.85 per serving

Instructions

1.
In a large bowl, combine the edamame, cucumber, and red onion.
2.
In a small bowl, whisk together the lime juice, rice vinegar, soy sauce, sesame oil, honey or agave (if using), and red pepper flakes (if using).
3.
Pour the dressing over the salad and toss gently to combine.
4.
Stir in the chopped fresh mint.
5.
Season with salt and pepper to taste.
6.
Refrigerate for at least 10 minutes to allow the flavors to meld before serving.

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My Notes

Nutrition Information

Nutrition per serving (165g)

135 kcal / 565 kJ

Carbs

12g

5% of RDA

Fat

9% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

220 mg

10% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a crisper cucumber, remove the seeds before slicing.

If using frozen edamame, thaw it completely and pat it dry before adding it to the salad.

This salad can be made ahead of time. The flavors will develop further as it sits.

Taste and adjust the dressing to your liking. You may prefer more lime juice or a touch more sweetness.

Garnish with sesame seeds for added flavor and visual appeal.

Cooking Equipment

Large Bowl

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Sesame Ginger Glazed Tofu with Bok Choy and Rice

A flavorful and healthy Asian-inspired dinner featuring crispy sesame ginger tofu served with sauteed bok choy and fluffy rice. Easily adaptable to be vegan.

50 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Coconut Mango Sticky Rice Parfaits

A light and refreshing take on classic mango sticky rice, layered in parfaits for portion control and a beautiful presentation. Perfectly pairs with savory Asian dishes like Sesame Tofu with Bok Choy.

45 minutes

4 servings

Easy

"These parfaits offer a lighter, portion-controlled take on the classic mango sticky rice. The creamy coconut milk and sweet mango complement the savory-umami flavors of the tofu and bok choy, while the sticky rice provides a familiar and comforting texture that rounds out the meal without being overly heavy or rich."

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Chef's Tips

For a crisper cucumber, remove the seeds before slicing.

If using frozen edamame, thaw it completely and pat it dry before adding it to the salad.

This salad can be made ahead of time. The flavors will develop further as it sits.

Taste and adjust the dressing to your liking. You may prefer more lime juice or a touch more sweetness.

Garnish with sesame seeds for added flavor and visual appeal.

Edamame and Cucumber Salad with Mint-Lime Dressing

Ingredients

Instructions