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 salads (vegan) ready in about 15 minutes pairs peeled and diced 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Cucumber and Edamame Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Cucumber and Edamame Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and diced cucumbers from drying out.
Can I substitute ingredients in Miso-Glazed Cucumber and Edamame Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Cucumber and Edamame Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Cucumber and Edamame Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this at dinner. Easy and healthy, will make again.
- ★★★★★
So refreshing! The miso glaze is a game-changer for a simple salad.
- ★★★★★
This salad is a perfect summer dish! The miso glaze complements the cucumbers and edamame so well.
