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Cucumber Edamame Salad

  • Author: She Likes Food
  • Total Time: 15 minutes
  • Yield: 6-8 1x
  • Diet: Vegan


This Cucumber Edamame Salad is fresh, flavorful and so delicious!


  • 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


  1. 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.
  2. 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.
  3. 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