Cucumber Edamame Salad, Perfect For The Summer
We have the freshest, tastiest cucumber edamame salad that will rock your summer. It is pure perfection! Jump in our #LunchBreakLIVE kitchen for this quick and easy dish, created by our featured guest Rhyan Geiger, Phoenix Vegan Dietitian, as she takes us through the simple steps to make this yummy and healthy meal.
A Vegan Author and Dietitian
Rhyan Geiger is a registered dietitian and vegan author who specializes in vegan nutrition. She is the owner of Phoenix Vegan Dietitian where she helps others easily transition to vegan living. She has many years of experience in vegan nutrition and believes in positively impacting the world one bite at a time. Rhyan is an expert in this field and has been featured in Women’s Health and Business Insider. You can connect with her at www.phxvegandietitian.com or on Instagram.
Fresh! Fresh! Fresh! Cucumber Edamame Salad Delight!
Looking for a delicious, high-protein salad that’s perfect for summer? Look no further than this cucumber edamame salad! This refreshing dish is made with crisp cucumbers and protein-packed edamame and is a great source of fiber. The perfect blend of flavors makes it ideal for any picnic or potluck. So go ahead and enjoy the taste of summer – without all the work!
Cucumber Edamame Salad
- 12 ounces frozen shelled edamame
- 1 cup cucumbers diced
- 1 red bell pepper diced
- 1/4 cup chopped cilantro
- 1/4 cup cherry tomatoes halved
- 1 bundle of soba noodles
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon low sodium soy sauce
- 1 teaspoon maple syrup
- 1/2 teaspoon sriracha
- 1/4 teaspoon ground ginger
- In a large mixing bowl combine all of the salad ingredients, edamame, cucumbers, bell peppers, cilantro, and tomatoes.
- Once added to a bowl, cook the soba noodles according to the package directions. While the soba noodles are cooking, prepare the dressing.
- In a small cup or bowl mix together the rice wine vinegar, low sodium soy sauce, maple syrup, sriracha, and ground ginger and mix well until incorporated.
- Drain the soba noodles once the soba noodles are cooked and add them to the bowl of salad ingredients. Pour the dressing over the salad and mix well. Enjoy alone or added to a bed of greens.
Thanks For stopping By For Lunch
This was a fun episode of #LunchBreakLIVE and I can’t wait to try this recipe. It looks so delicious and refreshing and I love soba noodles in any dish! Go ahead and give it a try and let us know how much you loved it. Take a photo of your finished dish and tag @UnChained_TV on Instagram. Looking for other easy plant-based recipes to cook up? Jump on over to the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl