Miso-Glazed Cucumber and Edamame Salad
A refreshing, protein-rich salad with crisp cucumbers and edamame coated in a savory-sweet miso dressing. This Japanese-inspired salad recipe (vegan), ready in about 15 minutes, pairs cucumbers, shelled edamame, rice vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, peeled and diced cucumbers
- 1 cup shelled edamame
- 2 tbsp rice vinegar
- 1 tbsp white miso paste
- 1 tbsp honey
- 1 tsp sesame oil
- 1/4 cup, chopped fresh cilantro
- 2 tbsp toasted sesame seeds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Whisk together rice vinegar, 1 tbsp white miso paste, 1 tbsp honey, and 1 tsp sesame oil in a small bowl until smooth.
- Step 2: In a large bowl, combine diced cucumbers, 1 cup shelled edamame, and 1/4 cup chopped cilantro. Pour miso glaze over vegetables and toss gently until evenly coated.
- Step 3: Refrigerate for 30 minutes to allow flavors to meld. Before serving, sprinkle with 2 tbsp toasted sesame seeds.
