Cucumber Edamame Salad with Creamy Miso Dressing Recipe
This refreshing Cucumber Edamame Salad with Creamy Miso Dressing is crunchy, creamy, and packed with plant-based protein. Perfect as a light lunch or a flavorful side dish, this Asian-inspired vegan salad combines crisp cucumber, tender edamame, creamy avocado, and roasted cashews, all tossed with a tangy, savory miso dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings as a side, 2 servings as a main dish
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: Vegan
Ingredients
Salad
- 1 English cucumber or 2–3 Persian cucumbers, chopped
- 1 1/4 cups shelled edamame
- 1 avocado, cubed
- Spritz of lime juice, plus a pinch of salt
- 1/2 cup roasted cashews, roughly chopped
- 1/2 tablespoon sesame seeds
- 1 cup green onions, thinly sliced
- Chili crunch or chili garlic sauce, for serving (optional)
- Extra sesame seeds and green onions, for serving (optional)
Miso Dressing
- 3 tablespoons avocado oil
- 3 tablespoons fresh lime juice (juice of 1 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
Instructions
- Make the Dressing: Combine the avocado oil, lime juice, sugar or honey, miso paste, grated garlic, and toasted sesame oil in a small bowl or salad shaker. Whisk or shake vigorously until well combined. Alternatively, blend the ingredients in a small blender cup or food processor until smooth and cohesive. The blended dressing will have a slightly more cohesive texture than one that is simply whisked.
- Prepare the Avocado: Spritz the cubed avocado with lime juice and season with a pinch of salt to prevent browning and enhance flavor.
- Assemble the Salad: Combine the chopped cucumber, shelled edamame, seasoned avocado, roasted cashews, sesame seeds, and thinly sliced green onions in a large bowl. Gently toss the salad with about two-thirds of the prepared miso dressing to evenly coat the ingredients.
- Finish and Serve: Top the salad with additional green onions and sesame seeds. Drizzle with the remaining dressing and add a spoonful of chili crunch or chili garlic sauce if desired for a spicy kick. Serve immediately to enjoy the fresh textures.
Notes
- The dressing can be whisked by hand or blended for a smoother, more cohesive texture.
- Use either white or yellow miso paste depending on availability; white miso is milder while yellow adds a deeper flavor.
- Chili crunch or chili garlic sauce is optional but adds a nice spicy contrast.
- To keep the avocado from browning, be sure to toss it with lime juice and add just before serving.
- This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
