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–+ servings
cucumber and peanut salad in a pink bowl with a jar of peanut sauce and spoon on the side

Creamy + Peanutty Cucumber Salad with Edamame

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This quick + cooling cucumber salad is all of the good things: crunchy peanuts, shredded cabbage, tender protein-packed edamame and drizzled with a creamy, craveable peanut sauce dressing!
Course Lunch, Salad, Side Dish
Cuisine American, Thai
Diet Gluten Free, Vegan, Vegetarian
Keyword cilantro, cucumber, edamame, Peanut Butter, peanuts, Salad
Dietary Preference dairy free, egg free, Gluten-Free, low FODMAP, nut free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 side dish servings
Author Desiree Nielsen, RD

Equipment

  • immersion blender or small blender for the peanut sauce
  • mandoline optional!

Ingredients

  • 2 cups shelled edamame cooked according to package directions
  • 1 medium English cucumber sliced thinly by hand or mandoline
  • 2 cups shredded cabbage
  • 1 teaspoon apple cider vinegar or rice vinegar
  • ⅛ teaspoon salt
  • ½ packed cup fresh cilantro leaves and tender stems, chopped
  • ⅓ cup salted peanuts chopped
  • 1 batch peanut sauce omit garlic for Low FODMAP!
Imperial - Metric

Instructions

  • If you haven't already, put a small pot of water to boil for the edamame. Cook according to package directions (usually 5 min!). Drain and rinse well with cold water.
  • In a medium salad bowl, toss the cucumber, cabbage and edamame with the vinegar and salt. Then add half the peanut sauce and toss WELL.
  • Add more peanut sauce if desired, then toss with the peanuts and cilantro and serve.

Notes

I'm gonna be straight with you: I will typically eat half this salad myself as a light meal, which means it has 24g of protein and 12g fibre!!
A side dish serving of this salad is low FODMAP, without garlic in the peanut sauce.