Colorful and crispy with a kick of spicy wasabi - this cucumber bell pepper salad with edamame and my special oil-free wasabi dressing has a sweet, savory, umami flavor and comes together in 20 minutes.
Cucumber salads or pepper salads, like pomegranate bell pepper salad, balsamic green bean cucumber salad, or Indonesian cucumber salad, are perfect when you crave crispy texture and big flavor and need a break from salad greens.
So, when I came across a viral TikTok cucumber pepper salad, I decided to modify the concept. Wasabi vinaigrette replaces chili crisp (which is loaded with oil), and high-protein edamame adds flavor and satisfaction.
Table of Contents
Why You'll Love This Recipe
- A quick recipe that can be made in 20 minutes.
- Healthy plant-based ingredients and no added oil and refined-sugar free for a nutritious, high-fiber, low-fat salad.
- No greens mean it stays crispy for days, so it's a great take-along lunch or potluck offering.
- Made with simple ingredients, available year-round.
Ingredients and Substitutions
Cucumbers. Use a large salad cucumber, Persian cucumbers, or 6 mini cucumbers.
Bell Peppers. I used a bag of sweet mini peppers, but you can use 3 small bell peppers, including green peppers.
Wasabi Paste. Wasabi is a spicy root vegetable also known as Japanese horseradish. Wasabi paste is more readily available. Look for it in the Asian section of the supermarket or specialty stores.
Date Paste. I used homemade date paste for this recipe, but you can find it at grocery stores. If you like, blend the dressing ingredients with 2 soaked dates, like I do for pomegranate vinaigrette dressing. Maple syrup is the best substitute.
Edamame. If using frozen edamame, let it thaw first. The best substitute is Adzuki beans, but you can also swap with black beans or cannellini beans.
Sesame Seeds. I always toast extra sesame seeds when making tahini or za'atar spice blend. It takes minutes to toast them or use them raw.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Step-by-Step Instructions
Mix wasabi paste, date paste, soy sauce, rice vinegar, and garlic in a small bowl.
Add the vegetables to a medium salad bowl and toss with the dressing. Top with sesame seeds.
Pro Tips
- Removing the seeds and mushy middle of cucumbers keeps them crisper. First, cut the cucumber in half and slice the halves lengthwise. Use a small spoon, like a measuring teaspoon, and run it through the middle, removing the seeds.
- Quick-thaw frozen edamame by adding it to a mesh strainer and running warm water over it. Set it aside and add it to the salad after prepping the rest of the veggies and making the dressing.
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How to Cut Bell Peppers for Salads
Regular bell peppers: Lay a pepper on its side and cut the top off. Remove the core and seeds, then cut the pepper in half from the top to the cut side. Trim out any remaining white flesh. Cut into thin slices.
Mini peppers: Lay the pepper on its side and slice it into thin rings starting at the end. Stop slicing when you reach the core and stem on top.
Serving Suggestions
Serve bell pepper and cucumber salad with Asian-inspired meals like vegan PF Chang's lettuce wraps, saucy orange tofu, Mongolian tofu, or easy cauliflower stir fry. It's also a great make-ahead salad for your favorite vegan burger recipes, baked chickpea patties, satay soy curls, or stuffed portobello mushrooms.
Frequently Asked Questions
Cucumber bell pepper salad will remain fresh if stored in an airtight container for 1-2 days.
Cucumber and bell peppers won't remain crispy after being frozen and thawed, so I don't recommend freezing cucumber salad.
Other veggies to add to cucumber bell pepper salad include mung bean sprouts, baby corn, shredded carrots, water chestnuts, radishes, or lightly steamed green beans.
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👩🏻🍳 Recipe
Cucumber Bell Pepper Salad with Edamame
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Ingredients
- 1 large cucumber - deseeded and sliced (see note 1)
- 6 -7 mini bell peppers - or 3 small-medium bell peppers
- 1 ½ cups edamame - fresh or frozen (see note 2)
- 5 medium green onions - scallions, sliced thin
- 3 tablespoons soy sauce - or tamari
- 3 tablespoons rice vinegar
- 3 tablespoons date paste - or maple syrup
- 3 cloves garlic - minced or pressed
- 2 teaspoons wasabi paste - or ½ teaspoon wasabi powder
- 2 tablespoons sesame seeds
Instructions
- Prep and add the cucumbers, sliced pepper, edamame, and green onions to a medium bowl.
- Mix the dressing (soy sauce, rice vinegar, date paste, garlic, and wasabi paste) in a small bowl. Note: I recommend adding 1 teaspoon of wasabi paste and adding more after tasting.
- Add the dressing and half the sesame seeds to the salad and toss to mix.
- Garnish with the remaining sesame seeds.
Notes
- The best way to deseed the cucumber is to cut it lengthwise. Then, run a small spoon down the middle to remove the seeds and mushy middle (I use a measuring teaspoon for this). Then, slice into half-moons.
- Thaw the edamame by adding it to a mesh strainer and running warm water over it. Leave it to thaw while you prep the veggies and make the dressing, then add it to the salad.
- Store bell pepper and cucumber salad in an airtight container in the refrigerator for 2 days. I don't recommend freezing cucumber salad because it gets too watery and soft after thawing.
Nutrition
Nutritional information is an estimation only.
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