Cucumber Edamame Salad

By Maria Lichty

Published on July 26, 2024

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Cucumber salads are so refreshing. I love a classic cucumber salad, a white bean cucumber salad, and this Cucumber Edamame Salad.

The salad comes together in no time! In a bowl, combine crunchy cucumbers, edamame, green onion, fresh herbs, and sesame seeds in a bowl. Whisk together a flavorful Asian inspired dressing and pour it over the salad. That’s it! The salad is simple, but the flavors are phenomenal.

You can serve this salad along side any meal. I love that it only takes 15 minutes to make. It’s a great meal prep salad because the cucumbers stay crisp and crunchy for awhile. The edamame adds protein, which makes the salad super satisfying. If you want to add avocado, go for it! This salad is a WINNER!

Salad Ingredients

• Cucumber– I like to use large English cucumbers for this salad.
• Edamame– make sure the edamame is shelled and thawed before adding it to the salad.
• Green onions– sliced!
• Herbs– I love fresh mint in this salad, but cilantro is also good.
• Sesame seeds– for garnish!

Dressing Ingredients

• Rice wine vinegar– sweet and tangy!
• Soy sauce– I like to use less sodium soy sauce so the dressing isn’t too salty. You can use tamari or coconut aminos if you don’t want to use soy sauce.
• Sesame oil– sesame oil is made from sesame seeds and adds a lot of flavor to the dressing.
• Pure maple syrup– to sweeten the dressing.
• Garlic– minced.
• Ginger– grate fresh ginger with a microplane. I like to always keep ginger in the freezer so I have it at all times. It also makes it easier to grate. Don’t thaw, just grate frozen.
• Crushed red pepper flakes– for a little heat.

How to Make Cucumber Edamame Salad

• In a large bowl, combine the cucumbers, edamame, green onions, herbs, and sesame seeds.

• In a small bowl, whisk together the rice wine vinegar, soy sauce, sesame oil, maple syrup, garlic, ginger, and crushed red pepper flakes.

• Pour the dressing over the salad and toss well.
• Taste and season with kosher salt, if necessary.

Variations

• Add chopped avocado to the salad.
• Persian cucumbers work well in this salad. They are smaller than English cucumbers, so use 5 or 6 Persian cucumbers.
• Add halved grape tomatoes or corn.
• You can sweeten the dressing with honey or brown sugar instead of maple syrup.
• Serve the salad over a bed of greens.
• Add rice or quinoa to bulk up the salad.
• Finish the salad with a drizzle or chili oil or a little sriracha.

What to Serve with Cucumber Edamame Salad

• Honey Mustard Salmon with Citrus Salsa
• Soy Ginger Chicken
• Carrot Ginger Soup
• Beef and Broccoli
• Takeout Sesame Noodles
• Beef Stir Fry

How to Store the Salad

• Store the salad in an airtight container in the refrigerator for up to 2 days.
• You can make the dressing in advance. It will keep in the fridge for up to 1 week. Whisk well before using.

More Cucumber Salad Recipes

• Easy Cucumber Salad
• White Bean Cucumber Salad
• Cucumber Quinoa Salad
• Tomato, Cucumber, and Avocado Salad
• Cucumber, Avocado, and Feta Salad
• Cucumber Avocado Salad

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Salads

Cucumber Edamame Salad

This simple and refreshing salad is made with crisp, crunchy cucumbers, protein-packed edamame, green onion, fresh herbs, sesame seeds, and tossed in a soy ginger dressing that is bursting with flavor.

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Cuisine Asian

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

  

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For the salad:

• 2 English cucumbers, chopped
• 12 oz frozen shelled edamame, thawed
• 5 green onions, sliced
• 1/3 cup chopped mint or chopped cilantro
• 2 tablespoons sesame seeds

For the dressing:

• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons pure maple syrup
• 1 clove garlic, minced
• 1 teaspoon freshly grated ginger
• Crushed red pepper flakes, to taste
• Kosher salt, if needed

Instructions

 

• In a large bowl, combine the cucumbers, edamame, green onions, herbs, and sesame seeds.
• In a small bowl, whisk together the rice wine vinegar, soy sauce, sesame oil, maple syrup, garlic, ginger, and crushed red pepper flakes.
• Pour the dressing over the salad and toss well. Season with kosher salt, if necessary.

Notes

Store the salad covered in the fridge for up to 2 days. Feel free to add avocado, it’s a great addition! 

Nutrition

Calories: 203kcal, Carbohydrates: 22g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 509mg, Potassium: 697mg, Fiber: 5g, Sugar: 7g, Vitamin A: 307IU, Vitamin C: 7mg, Calcium: 152mg, Iron: 4mg

Keywords cucumber, edamame

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