Name: Cucumber Edamame Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-inspired
Ingredients: 2 cups frozen, shelled edamame (thawed); 1 large English cucumber, diced; 3 green onions, sliced; 1/4 cup chopped fresh cilantro; 1 tbsp toasted sesame seeds (optional)Dressing:; 2 tbsp neutral oil; 2 tbsp rice vinegar; 1 tbsp tamari (gluten-free if needed); 1 tsp sesame oil; 1 tsp maple syrup; 1 clove garlic, minced; 1/2 tsp grated ginger; 1 tsp chili crunch or red chili flakes; 1/4 tsp salt

There’s something undeniably refreshing about biting into a crisp cucumber salad on a warm day. It’s cool, light, and just bursting with flavor. And when you pair that crunch with creamy edamame and a zingy, Asian-inspired dressing? You’ve got yourself a next-level salad that’s not only healthy but also seriously satisfying. This cucumber edamame salad has quickly become a staple in my weekly meal prep, especially during warmer months. It’s the kind of dish that feels like a breeze to whip up, yet always manages to impress, whether I’m bringing it to a potluck or just making a quick lunch at home.

The real magic of this salad lies in its balance. You get a cool, crisp bite from the cucumbers, a hearty dose of protein from the edamame, and layers of flavor thanks to a sweet, tangy, and slightly spicy dressing. The ingredients are simple and accessible, and the whole thing comes together in less than 15 minutes. That’s right—no fancy prep, no complicated cooking steps, just a few fresh ingredients and a flavorful dressing that brings everything together.

I first made this salad on a hot afternoon when I was craving something light yet filling. I had a bag of frozen edamame in the freezer and a lonely cucumber in the crisper drawer. A little experimenting with pantry staples later, and this salad was born. Since then, it’s become my go-to when I want something quick, plant-based, and packed with flavor. Whether you’re looking for a side dish, a healthy lunch, or a vibrant addition to your dinner spread, this cucumber edamame salad checks all the boxes.

Why You’ll Love This Recipe

There are so many reasons this cucumber edamame salad deserves a spot in your regular recipe rotation. For starters, it’s incredibly easy to make. You don’t need any cooking skills or fancy equipment—just a cutting board, a knife, and a couple of bowls.

It’s also loaded with flavor. The dressing alone brings together savory tamari, tangy rice vinegar, rich sesame oil, sweet maple syrup, and a hint of heat from chili crunch. When those flavors soak into the crunchy cucumbers and creamy edamame, every bite is bursting with taste and texture.

Another thing to love? It’s versatile. You can switch up the herbs, adjust the spice level, or even swap out the edamame for another protein source like chickpeas. Plus, it’s vegan, gluten-free, and can easily be made soy-free if needed.

This salad is also perfect for meal prep. It holds up well in the fridge, making it a great option to prepare ahead of time and enjoy throughout the week. It’s satisfying enough to be eaten on its own but also plays well with other dishes if you’re serving a bigger spread.

And let’s not forget about the visual appeal. With its vibrant green colors and sesame seed garnish, it’s just as beautiful as it is delicious.

Health Benefits

This cucumber edamame salad isn’t just tasty—it’s also packed with nutrients that support a healthy lifestyle. Cucumbers are high in water content, making them incredibly hydrating and low in calories. They also provide fiber and a dose of vitamin K.

Edamame, on the other hand, is a plant-based protein powerhouse. It’s rich in fiber, antioxidants, and essential amino acids, making it a fantastic option for vegetarians and vegans. You’ll also get a good dose of iron, calcium, and folate from these little green gems.

The dressing, while flavorful, is made from wholesome ingredients. Sesame oil provides heart-healthy fats, rice vinegar supports digestion, and maple syrup adds a natural touch of sweetness without processed sugar. Garlic and ginger not only boost the flavor but also offer anti-inflammatory and immune-boosting properties.

Altogether, this salad is low in calories, high in fiber and protein, and loaded with flavor-enhancing ingredients that also promote health. It’s a win-win for your taste buds and your body.

Preparation Time, Servings, and Nutritional Information

Total Time: 15 minutes
Servings: 4 side servings or 2 generous main servings
Calories per serving: Approximately 220 kcal
Protein: 11g
Carbohydrates: 15g
Fat: 12g
Fiber: 5g

Ingredients List

Salad Base

2 cups frozen, shelled edamame (thawed)
1 large English cucumber, diced into small bite-sized pieces
3 green onions (scallions), thinly sliced
1/4 cup fresh cilantro, chopped (or substitute with parsley, mint, or dill)
1 tablespoon toasted sesame seeds (optional, for garnish)

Dressing

2 tablespoons neutral oil (such as avocado or light olive oil)
2 tablespoons rice vinegar
1 tablespoon tamari (use gluten-free if needed)
1 teaspoon toasted sesame oil
1 teaspoon maple syrup
1 clove garlic, finely grated or minced
1/2 teaspoon freshly grated ginger
1 teaspoon chili crunch or chili flakes (adjust to taste)
1/4 teaspoon salt (or more to taste)

Ingredient Notes:

Cucumber: English cucumbers are best because they have fewer seeds and a thinner skin, but Persian cucumbers work great too.
Edamame: You’ll want to use shelled edamame, not the ones still in pods.
Cilantro: This brings a bright freshness, but feel free to swap it out based on your herb preference.
Tamari: This gives a savory, umami-rich flavor and is a great gluten-free alternative to soy sauce.
Sesame Oil: A little goes a long way. It adds depth and nutty richness.

Step-By-Step Cooking Instructions

Thaw the edamame
If using frozen edamame, place it in a colander and run under warm water for a few minutes until fully thawed. Drain thoroughly and pat dry with a paper towel.
Prepare the cucumber
Dice the cucumber into small, bite-sized cubes. There’s no need to peel if you’re using English or Persian cucumbers. Place the cucumber in a large mixing bowl.
Chop and add the herbs and onions
Thinly slice the green onions and chop the fresh cilantro (or your chosen herb). Add them to the bowl with the cucumber.
Mix in the edamame
Add the thawed, drained edamame to the bowl with the vegetables and herbs.
Make the dressing
In a small bowl or jar, combine the oil, rice vinegar, tamari, sesame oil, maple syrup, garlic, ginger, chili crunch, and salt. Whisk well until the dressing is fully emulsified.
Dress the salad
Pour the dressing over the cucumber and edamame mixture. Toss well to coat every ingredient evenly.
Let it rest
For best flavor, let the salad sit for 10–15 minutes before serving. This gives the dressing time to soak into the ingredients.
Garnish and serve
Just before serving, sprinkle with toasted sesame seeds if desired. Serve chilled or at room temperature.

How to Serve

Serve as a light lunch or a refreshing side dish.
Pair with grilled chicken, tofu, or baked salmon for a more filling meal.
Add it to a grain bowl with brown rice or quinoa.
Spoon it over a bed of greens for an extra fresh salad.

Pairing Suggestions

Main Dishes: Grilled teriyaki chicken, baked tofu, or stir-fried vegetables.
Side Dishes: Jasmine rice, miso soup, or steamed dumplings.
Beverages: A glass of iced green tea, sparkling water with lemon, or a homemade cucumber-mint cooler.
For Kids: Serve with steamed rice and soy-glazed meatballs or pan-fried chicken tenders.

Storage, Freezing & Reheating Instructions

This salad is best enjoyed fresh but holds up surprisingly well for a few days.

Storage: Place leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir before serving, as the dressing may settle at the bottom.

Freezing: Not recommended. The texture of the cucumbers and edamame becomes mushy after thawing.

Reheating: This salad is meant to be served cold or at room temperature, so no reheating is necessary.

Common Mistakes to Avoid

Using watery cucumbers: Too much moisture can water down the salad. If your cucumber is particularly juicy, pat it dry with a paper towel after dicing.
Skipping the salt: Salt brings out the flavor of the vegetables—don’t leave it out.
Forgetting to taste and adjust: Always give the dressing a taste before pouring it on. You may want a bit more vinegar, sweetness, or spice.
Serving immediately: Let the salad sit for a few minutes after dressing it to enhance the flavors.
Overdoing the sesame oil: A little goes a long way. Too much can overpower the other flavors.

Pro Tips

Use a mandoline slicer for even cucumber cuts if you want to save time.
Double the dressing and keep some in the fridge for salads, grain bowls, or dipping.
Toast your own sesame seeds for a fresher, more fragrant topping.
Make it ahead but keep the dressing separate until you’re ready to serve to maintain the crunch.
Add a protein boost by topping with a handful of roasted chickpeas or a sliced boiled egg.

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?
Yes, absolutely. Just keep the dressing separate until right before serving to keep the cucumbers crunchy.

Is it gluten-free?
Yes, as long as you use gluten-free tamari instead of soy sauce.

Can I make it soy-free?
Definitely. Swap out the edamame for chickpeas and use a soy-free tamari substitute.

What if I don’t like cilantro?
Feel free to use parsley, mint, or dill instead. All work beautifully in this salad.

Can I use fresh edamame?
Yes, though it’s more common and convenient to use frozen, shelled edamame.

Is this salad spicy?
It has a mild kick from the chili crunch, but you can adjust the spice level to your liking or omit it completely.

Can I add other vegetables?
Of course. Thinly sliced radishes, shredded carrots, or bell peppers would be great additions.

What type of cucumber works best?
English cucumbers are ideal because they’re seedless and have a tender skin, but Persian cucumbers work well too.

How long does the salad last in the fridge?
Up to 4 days, though it’s best within the first 2 days when the cucumbers are at their crispiest.

Can I use bottled dressing instead?
You can, but homemade dressing truly elevates the flavors and is super simple to make.

Conclusion & Call to Action

This cucumber edamame salad is a celebration of simple ingredients coming together in a fresh, flavorful way. It’s light but filling, quick but impressive, and flexible enough to adapt to whatever you have on hand. Whether you’re preparing lunch for the week, feeding your family, or bringing a dish to a picnic, this salad is sure to be a hit.

Now it’s your turn to give it a try. Make it once, and I promise it’ll earn a regular spot in your recipe rotation. If you do try it, I’d love to hear how it turned out! Share your thoughts in the comments, or tag me on social media with your delicious creation. Let’s keep things fresh, fun, and flavorful—one bowl of salad at a time.