Spicy Edamame and Cucumber Salad with Miso Dressing

A refreshing and flavorful salad that's the perfect light starter or side dish. The spicy kick from the chili flakes is balanced by the cool cucumber and creamy miso dressing.

Prep Time

15 minutes

Total Time

20 minutes

Calories

185

Level

Easy

Yields

4 servings

Cost

£0.89

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Dessert•Salad•Side Dish•Appetiser

Cuisine:

Asian•Japanese

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupEdamame(shelled, fresh or frozen)

£1.20

1mediumCucumber(English cucumber preferred, thinly sliced)

£0.80

0.3mediumRed Onion(thinly sliced)

£0.15

1tablespoonSesame Seeds(toasted)

£0.10

2tablespoonsFresh Cilantro(chopped)

£0.30

2tablespoonsMiso Paste(white or yellow miso)

£0.40

2tablespoonsRice Vinegar

£0.15

1tablespoonSesame Oil

£0.25

1tablespoonSoy Sauce(low sodium)

£0.05

1teaspoonHoney or Maple Syrup(optional, for sweetness)

£0.05

0.3teaspoonChili Flakes(or more to taste)

£0.03

1teaspoonFresh Ginger(grated)

£0.10

Total Cost

£3.58

£0.89 per serving

The Method

1
If using frozen edamame, cook according to package directions. Drain and set aside to cool slightly.
2
In a medium mixing bowl, whisk together the miso paste, rice vinegar, sesame oil, soy sauce, honey (if using), chili flakes, and grated ginger until smooth.
3
In a large mixing bowl, combine the cooled edamame, sliced cucumber, and red onion.
4
Pour the miso dressing over the salad and toss gently to coat evenly.
5
Garnish with toasted sesame seeds and chopped cilantro. Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (135g)

185 kcal / 774 kJ

Carbs

12g

5% of RDA

Fat

11g

16% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

620 mg

27% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

For a milder flavor, use less chili flakes or omit them altogether.

The salad can be made ahead of time and stored in the refrigerator for up to 2 days. The cucumber may release some water, so drain any excess liquid before serving.

Add other vegetables like shredded carrots or bell peppers for extra crunch and flavor.

Taste and adjust seasoning before serving - you may want to add more soy sauce or chili flakes.

Cooking Equipment

Mixing Bowls

Whisk

Wine Pairings

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Spicy Edamame and Cucumber Salad with Miso Dressing

Ingredients

The Method