This Cucumber Edamame Salad is easy to make, refreshing and flavorful! It can be enjoyed as a side salad or as a meal with a side of 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 and 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 up 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 such 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.
- 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!
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 make it soy free by subbing chickpeas for the edamame and using a soy free alternative to tamari.
- How long will this cucumber edamame salad keep in the refrigerator? It should keep 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? You can find the nutritional information 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
- 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
Keywords: Cucumber Edamame Salad
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!!
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!
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
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!
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!