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Cucumber Edamame Salad with Creamy Miso Dressing Recipe

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4 from 5 reviews

A refreshing and vibrant Cucumber Edamame Salad tossed in a creamy, tangy miso dressing, perfect for a quick and nutritious meal or side dish. This salad features crispy cucumbers, protein-rich edamame, creamy avocado, and crunchy roasted cashews, all brought together with a zesty lime and miso-based dressing for a delightful balance of flavors and textures.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

  • 1 English cucumber or 2-3 Persian cucumbers, chopped
  • 1 ¼ cup shelled edamame
  • 1 avocado, cubed
  • Spritz of lime juice + pinch of salt
  • ½ cup roasted cashews, roughly chopped
  • ½ tablespoon sesame seeds
  • 1 cup green onions, thinly sliced

Dressing Ingredients

  • 3 tablespoons avocado oil
  • 3 tablespoons fresh lime juice (juice of one whole lime)
  • 1 tablespoon sugar or honey
  • 1 tablespoon white miso paste (or yellow miso paste)
  • 1 clove garlic, grated
  • 1 teaspoon toasted sesame oil

Optional for Serving

  • Chili crunch or chili garlic sauce
  • Extra sesame seeds
  • Extra green onions

Instructions

  1. Prepare the Avocado: Spritz the cubed avocado with fresh lime juice and season lightly with a pinch of salt to prevent browning and add flavor.
  2. Mix the Salad: Combine the chopped cucumbers, shelled edamame, cubed avocado, roughly chopped roasted cashews, sesame seeds, and thinly sliced green onions in a large bowl. Gently toss with about two-thirds of the prepared miso dressing until evenly coated.
  3. Prepare the Dressing: In a small bowl or salad shaker, combine avocado oil, fresh lime juice, sugar or honey, white miso paste, grated garlic, and toasted sesame oil. Whisk or shake vigorously until the ingredients are well blended. Alternatively, blend the ingredients in a small blender or food processor for a creamier, more cohesive dressing.
  4. Assemble and Serve: Transfer the tossed salad to serving bowls or a platter. Drizzle with the remaining dressing, sprinkle extra green onions and sesame seeds on top, and add a spoonful of chili crunch or chili garlic sauce for an extra spicy kick if desired.

Notes

  • Use either English cucumber or Persian cucumbers according to availability and preference.
  • To keep avocado from browning, spritz it with lime juice immediately after cubing.
  • The dressing can be whisked or blended based on your texture preference; blending creates a smoother consistency.
  • For a vegan option, use sugar instead of honey in the dressing.
  • Edamame can be purchased fresh or frozen; if frozen, thaw before using.
  • Add extra chili crunch or chili garlic sauce only if you prefer a spicy flavor.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Japanese-Inspired
  • Diet: Vegan

Find it online: https://dishiary.com/cucumber-edamame-salad-with-creamy-miso-dressing-recipe/