With crisp cucumbers, protein-packed edamame, cilantro, green onions, and a delicious tangy dressing, this Edamame Cucumber Salad is guaranteed to impress. Serve as a side dish, a refreshing snack, or even as a light lunch!
Whether you decide to serve this as a side dish or as a standalone meal, this vibrant and flavorful vegetable salad is an absolute winner that won't disappoint.
This easy edamame salad combines crunchy cucumbers, protein-rich edamame, and a tangy dressing. It's refreshing and tangy which makes it the perfect side to add freshness to your favorite dinner!
With simple ingredients and quick preparation time, this recipe is sure to be added to your regular rotation!
This edamame cucumber salad recipe is made with simple ingredients, takes 15 minutes to make, and is incredibly satisfying on hot summer days!
This recipe is vegan and can be made gluten-free.
Mini Cucumbers: I recommend mini cucumbers so you can cut them into thin slices and they won't be too big. Persian cucumbers are preferred but English cucumbers will work just fine!
Shelled Edamame: Frozen edamame or fresh edamame will work in this recipe. If using frozen, prepare according to the package and rinse under cold water.
Fresh Cilantro: I love adding cilantro but if you aren't a fan, you can leave it out or try parsley.
Green Onions: Thinly sliced scallions are a must!
Garlic and Ginger: Mince the garlic and grate the ginger to add flavor but make sure it's finely chopped. I recommend a Microplane.
How to Make This Recipe
The full recipe can be found in the recipe card below.
Make the salad: Add the edamame to a large bowl. If using frozen edamame, prepare according to the package then rinse with cold water. Combine the remaining salad ingredients in the bowl with the edamame and toss to combine.
Finely mince the garlic cloves and grate the ginger and add to the salad bowl.
Make the dressing: Whisk the dressing ingredients together in a small bowl and then pour over the salad. Mix until well combined.
Taste and adjust according to your preferences. Want it to be more acidic, add a splash of rice vinegar. If you want more sweetness, add maple syrup. If you want it spicy, add more red pepper flakes.
Toss once more to combine and top with sesame seeds and serve immediately.
Alternatively, store in an airtight container for up to 3 days but note that this salad is best served fresh but if you have leftovers, read the note below.
Substitutions & Additions
Feel free to customize this protein-packed salad by adding other ingredients such as bell peppers, radishes, or fresh herbs of your choice.
Less spice: If you are sensitive to heat, you can adjust this salad according to your preferences. Simply reduce the red chili flakes or omit them altogether.
Red Chili Flakes: Chili oil or chili garlic sauce can be used to substitute red chili flakes.
Tamari: I used tamari because it's gluten-free but you can use soy sauce instead. I recommend low sodium.
Lime Juice: I like using a mix of lime juice and rice vinegar in the dressing but you can use all rice vinegar if preferred. I don't recommend substituting the rice vinegar because it adds a punch of flavor.
Add more veg: Grated carrot, red bell pepper, red onion, or finely shredded red or green cabbage are great additions!
Edamame cucumber salad is a refreshing and nutritious dish that combines edamame beans and crisp cucumber with a tangy dressing.
It can be served as a main or side dish.
I served my summer salad with teriyaki tempeh, and white rice, and garnished with green onions.
Tips & Tricks
Time-saving tip! Use frozen and shelled edamame.
An important tip on freshness: This cucumber edamame salad is best served fresh. If you have leftovers, you might notice that the flavor has diminished a bit. The cucumbers release water overnight which will cause them to be less crisp and the sauce won't be as vibrant and punchy. To prevent this, store the vegetable salad and the sauce separately and combine when ready to serve. If you already combined the salad, simply splash it with rice vinegar and soy sauce to add some flavor back.
Storage: This recipe is best served fresh. Leftovers can be stored for 2-3 days before the cucumbers become too soggy. But read above for an important note on freshness.
Freeze: This recipe cannot be frozen.
Frequently Asked Questions
If you use gluten-free tamari, yes!
This recipe is vegan!
This salad is best served fresh but can be eaten for 2-3 days when stored properly.
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Edamame Cucumber Salad
- 2 cups Sliced Mini Cucumbers
- 12 ounces Shelled Edamame
- ½ cup Cilantro finely chopped
- 1 cup Green Onions thinly sliced
- 2 Garlic Cloves minced
- 1 tablespoon Fresh Ginger grated
- 1 tablespoon Olive Oil
- 2 tablespoons Lime Juice
- 2 tablespoons Rice Vinegar
- 2 tablespoons Low-Sodium Tamari or soy sauce
- 1-2 teaspoons Toasted Sesame Oil to taste
- 2 teaspoons Maple Syrup
- ¼ teaspoon Red Chili Flakes more to taste
- Pinch of Kosher Salt
- 1 teaspoon Sesame Seeds garnish
- Make the salad: Add the edamame to a large bowl. If using frozen edamame, prepare according to the package then rinse with cold water. Combine the sliced cucumbers, chopped cilantro, and thinly sliced green onions into the bowl with the edamame and toss to combine.
- Finely mince the garlic cloves and grate the ginger and add to the salad bowl.
- Make the dressing: Whisk the dressing ingredients together in a small bowl and then pour over the salad. Mix until well combined.
- Taste and adjust according to your preferences. If you want it more acidic, add a splash of rice vinegar. If you want more sweetness, add maple syrup. If you want it spicy, add more red pepper flakes.
- Toss once more to combine and top with sesame seeds. Serve immediately or store in an airtight container for up to 3 days. Note that this salad is best served fresh but if you have leftovers, read the note below.
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