Edamame Cucumber Salad with Sesame Ginger Dressing

Crisp cucumbers, edamame, fresh cilantro, and green onions are tossed in a tangy sesame ginger dressing in this Edamame Cucumber Salad. Quick and full of flavor, it's perfect as a side dish, a refreshing snack, or a light lunch and works great for easy meal prep.

Crisp cucumbers and edamame are tossed in a bright, tangy sesame and ginger dressing.

It comes together in just minutes and requires no cooking.

It's also incredibly versatile and can be enjoyed on its own, added to grain bowls, or served alongside your favorite dinners as a fresh side dish!

Ingredients

The combination of crisp cucumbers, protein-rich edamame, fresh cilantro, and green onions gives this salad a satisfying mix of textures, while the tangy sesame ginger dressing balances acidity, savoriness, and a touch of sweetness to bring all the flavors together!

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.

Green Onions: Thinly sliced green onions 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.

Dressing: The flavorful tangy sauce is made up of olive oil, lime juice, rice vinegar, low-sodium tamari, maple syrup, toasted sesame oil, and red chili flakes.

Helpful Equipment

This cucumber and edamame salad is simple to throw together and doesn't require any special tools, but the following items can make prep even easier:

• Mandoline slicer: Perfect for evenly slicing cucumbers quickly and safely.
• Microplane or grater: Great for finely grating fresh ginger and garlic for the dressing.
• Glass Mixing Bowls: Ideal for tossing the salad without affecting flavor and for easy storage if prepping ahead.

How to Make This Recipe

With just a few simple steps, this flavorful salad will be ready in minutes!

The full recipe can be found in the recipe card below.

Step 1: Add the edamame and sliced cucumbers to a large bowl. If using frozen edamame, prepare according to the package then rinse with cold water.

Step 2: Combine the remaining salad ingredients in the bowl with the edamame and cucumber and toss to combine.

Step 3: Whisk the dressing ingredients together in a small bowl and then pour over the salad. Mix until well combined.

Freshness Tip: Leftovers can lose some crunch as cucumbers release water, and the dressing gets diluted in flavor. To keep it crisp and flavorful, store the salad and dressing separately and toss just before serving.

If the salad is already combined, a splash of rice vinegar and soy sauce will help revive the flavors.

Substitutions & Variations

A splash more lime adds brightness, a touch of maple adds more sweetness, and extra chili flakes bring a bit more heat.

Acidity: The mix of lime juice and rice vinegar gives the dressing a bright, tangy flavor. But you can use all lime juice or all rice vinegar if desired.

Veggie swaps or additions: Add bell peppers, radishes, grated carrot, red onion, or finely shredded cabbage for extra color and crunch.

Spice level: Reduce or omit the red chili flakes if you prefer a milder salad. Chili oil or chili garlic sauce can also be used as a substitute.

Make it gluten-free: Use tamari for a gluten-free option.

Serving Ideas

This cucumber edamame salad is delicious on its own, but it's also incredibly versatile and pairs well with many other dishes:

On its own: Enjoy it as a light, refreshing lunch or snack.

With rice and tofu: Pair this salad with white rice and this sticky tofu, sesame garlic tofu, or vegan orange tofu.

With tempeh: I served this dish with teriyaki tempeh and white rice (as pictured!)

In noodle bowls: Toss with cold soba noodles, rice noodles, or your favorite noodles to turn it into a filling meal. The dressing doubles as a light, flavorful sauce.

Tips & Tricks

Keep it crisp: Cucumbers release water over time, which can make the salad soggy. Store the vegetables and dressing separately if you're prepping ahead, and toss just before serving.

Adjust the heat: Red chili flakes add a nice kick, but you can reduce or omit them if you prefer a milder flavor. Chili oil or chili garlic sauce are good alternatives.

Customize the dressing: A splash more lime juice brightens the salad, extra maple adds sweetness, and a bit more soy sauce or tamari boosts savoriness.

Add extra veggies: Bell peppers, avocado, radishes, carrots, or shredded cabbage all work well to add color, crunch, and variety.

Storage

This salad is best served fresh.

Leftovers can be stored in the fridge for 2-3 days, but cucumbers may become soggy and the dressing less flavorful over time.

To keep it crisp and flavorful, store the salad and dressing separately and toss just before serving.

If the salad is already combined, a quick splash of rice vinegar or soy sauce will help revive the flavors.

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