Don’t we all struggle with putting something fresh on the table some days? When my mind goes blank, I just go cold and salad. When we’re in the city, it’s so easy to eat out, but lawww, I get tired of that real quick! This White Bean and Edamame Asian Salad is my spicy, crunchy solution, inspired by farm-fresh cucumbers. 🌱 What’s your favorite fresh salad?
White Bean and Edamame Asian Cucumber Salad
A spicy, crunchy cold salad built around farm-fresh cucumbers, white beans, and edamame.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4 to 6 servings
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Ingredients
Salad
- 1 can white beans, drained and rinsed
- 2 cups shredded green cabbage
- ½ red onion, thinly sliced
- 1 cup shelled edamame
- 1 cucumber, diced
- 1 tablespoon red pepper flakes
- 5 green onions, sliced
- ¼ cup cilantro, chopped
- ⅓ cup toasted sesame seeds
- 1 jalapeño, chopped
Dressing
- ¼ cup rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons miso paste
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- Juice of 1 lime
Instructions
- Combine all the salad ingredients in a large bowl.
- Whisk the dressing ingredients together.
- Pour the dressing over the salad and toss well. Serve cold.
Picking at the right time makes all the difference, so here are my cucumber harvesting tips. The extras go into a cucumber mint cooler.
#FarmingAfter50 #countrylivingconnoisseur #FreshSalad #AsianFlavors #FarmToTable
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