This Cucumber Edamame Salad is easy to make, refreshing, and flavorful. It can be enjoyed as a side salad or as a meal with rice.
This Cucumber Edamame Salad might just be my new favorite. I’ve been eating a lot of edamame lately, and cucumbers are always such a great summer veggie because they’re so cool and refreshing. This salad is also packed with fresh herbs and an Asian-inspired dressing.
Summer potlucks and BBQs are in full swing, and this Cucumber Edamame Salad is the perfect dish to bring. It’s an exciting change from regular pasta or potato salads; everyone will enjoy it!
Cucumber Edamame Salad Recipe Ingredients
- Cucumber – I like to use English, or hothouse, cucumbers for this recipe. They are long, thin, and wrapped in plastic to protect their thin skin. They aren’t waxy like regular cucumbers, and their seeds are much smaller and easier to eat. You can use whichever kind of cucumber you prefer.
- Edamame – I used one bag of frozen, shelled edamame that I let defrost in the refrigerator overnight. I like frozen edamame because it’s pretty affordable and very convenient.
- Green Onion – I like to use green onion, or scallions, in this recipe because they have a mild onion flavor and go well with Asian-inspired flavors. You could also use red onion if you like.
- Cilantro – I used a handful of fresh cilantro to brighten this salad even more. If you don’t like cilantro, you could substitute parsley, mint, or even dill.
- Dressing – For the dressing, I used oil, rice vinegar, tamari, sesame oil, maple syrup, garlic, ginger, chili crunch, and salt.
- Toasted Sesame Seeds – Toasted sesame seeds are optional, but add a nice toasty flavor when added as a garnish.
How To Make This Easy Cucumber Edamame Salad
- Start by dicing up the cucumber. I like to dice mine into small, bite-size pieces so that they are similar in size to the edamame. Add the diced cucumber to a large bowl. Next, add the edamame, green onion and cilantro.
- To make the dressing, add all the dressing ingredients to a small bowl and mix until combined. Taste and adjust the ingredient amounts as needed.
- Pour the dressing over the salad and mix until everything is combined. Top with toasted sesame seeds, if desired, and enjoy!
Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this salad gluten-free? Yes, as long as you use gluten-free tamari.
- Can I make this salad soy-free? You can substitute chickpeas for the edamame and use a soy-free alternative to tamari.
- How long will this cucumber edamame salad keep in the refrigerator? It should be kept for 3-4 days, but is the freshest on the first and second day.
- What is the best way to store the leftovers? Store in an airtight container in the refrigerator.
- What is the nutritional information for this salad? The information is at the bottom of the recipe card.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Refreshing Summer Salad Recipes?
Chickpea Salad with Cucumber and Cabbage
Crunchy Broccoli Salad with Maple Mustard Dressing
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Cucumber Edamame Salad
- Total Time: 15 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
This Cucumber Edamame Salad is fresh, flavorful and so delicious!
Ingredients
Scale
- 2 English cucumbers, small diced
- 1 (12 oz) package shelled edamame, thawed overnight
- 1 cup chopped green onion
- 1 handful chopped fresh cilantro
- 1/4 cup neutral flavored oil, I used expeller pressed safflower oil
- 1/4 cup rice wine vinegar
- 1 tablespoon tamari, or soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 tablespoon chili onion crunch, or chili paste (if using chili paste you might want to use less)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- Salt, to taste
Instructions
- Start by dicing up the cucumber. I like to dice mine into small, bite size pieces so that they are similar in size to the edamame. Add the diced cucumber to a large bowl. Next, add the edamame, green onion and cilantro.
- Make the dressing: add all dressing ingredients to a small bowl and mix until combined. Give it a taste and adjust ingredient amounts as needed.
- Pour the dressing over the salad and mix until everything is combined. Top with toasted sesame seeds, if desired and enjoy!
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side, Vegan
- Method: No Cook
- Cuisine: Asian Inspired
This is a light, satisfying, and easy-to-make salad that only gets better the longer it marinates. I used flat-leaf parsley in place of cilantro, and a teaspoon-ish of brown sugar in place of maple syrup.
Hi Maddie, I’m so glad to hear that! Thank you 🙂
This sounds delicious. Is there anything you can use in place of the chili crunch? I live in a small rural town and I’m not sure but I’m willing to bet it’s not on the shelves of our grocery store.
Thanks, Rebecca! You can use something like sriracha or a spicy chili sauce. You can also just leave it out if needed! I hope that helps!
This has become a regular in our kitchen. Amazing!
That is so nice to hear, Terry!! So glad you like it!
We made this for a potluck dinner and everyone RAVED about it!
That is so nice to hear, Vanessa!!! Yah!!
This was perfect for a simple summer meal! I added some air fried shrimp for additional protein.
I love that idea!! So glad you enjoyed it!
The recipe sounds great but frozen vegetables have been implicated in Listeria monocytogenes food poisoning outbreaks. They are not intended to be eaten without being cooked. Better to cook following pack instructions then cool in cold water.
Yikes! I will do some research on this! Thank you for the info!
In the print screen you should do no ads so we can capture the recipe better
Thank you for the feedback! In the past I had it set to not show any ads on the print page, but that must have changed at some point. I will let my ad network know!
Can I omit the maple syrup?? I am not a fan. What could substituted ? If anything can be substituted.
Yes!! If you wanted a little sweetness added, you could instead use honey or a pinch of white sugar. But, the salad will still be delicious even if you just leave it out!
Can you make this salad ahead of time, or would you recommend not adding the dressing until right before it’s served? I added some green and red cabbage to stretch it further. Thanks!
If it’s just a few hours ahead of time It should be fine, but if it’s more than a 24 hours, I would probably wait to dress just before eating!
What is chili onion crunch?
It’s a product I get from Trader Joes but you can probably find chili crunch oil at most grocery stores these days in the Asian section
This salad is amazing, and will be a summer staple! Thank you for this wonderful recipe, such a keeper.
I’m so glad you enjoyed it! I’ve been making it a lot this summer too!
Delish! Toasted sesame seeds takes it to the next level. I made mine spicy by adding more of chili crunch. Thank you!!
I’m so glad you enjoyed it!!