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Cucumber Edamame Salad

Cucumber Edamame Salad

Cucumber Edamame Salad is the perfect way to use up leftover cucumbers. In 10 minutes, you can have a light and refreshing side that you’ll absolutely love. It’s the kind of dish I reach for when I need a break from heavy meals, or when I want to bring something light and refreshing to the table that still feels thoughtful.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 4 Servings

Calories: 106 kcal per serving

Ingredients

  • 1 - Cucumber
  • 1 cup - Edamame
  • 1 - Green onion
  • 1 ½ tablespoons - Rice wine vinegar
  • 2 teaspoons - Lime juice
  • 1 tsp - Sesame oil
  • 1 tsp - Honey
  • ½ tsp - Ground ginger
  • ½ tsp - Garlic powder
  • ½ tsp - White pepper
  • 1 tbsp - Sesame seeds

Instructions

  1. In a medium-sized bowl, whisk together the rice wine vinegar, lime juice, sesame oil, honey and seasonings until well combined.
  2. Add cucumber, edamame and green onion and toss to coat completely.
  3. Sprinkle on sesame seeds and serve immediately.

Nutrition

Energy: 106 kcal | Total Fat: 6 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 1 mg | Total Carbs: 10 g | Fiber: 3 g | Sugars: 4 g | Proteins: 6 g | Sodium: 57 mg | Polyunsaturated: 2 g | Monounsaturated: 2 g

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