With a vibrant green color, short prep time, and flavorful ingredient list, this Asian-inspired cucumber edamame salad recipe deserves a spot on your table as a simple vegetarian side dish, protein-packed lunch option, or potluck superstar. Crunchy cucumbers, shelled edamame, green onions, and cilantro are doused in a ginger-soy vinaigrette with garlic, sesame oil, and rice vinegar.
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Lizzie’s Notes
If you want something refreshing yet flavorful but also easy AND veggie-loaded, this one is calling your name! I’ve been working without an oven for a few weeks, and this delightful cucumber edamame salad is one of my favorite things to come out of testing no-cook dishes.
It’s one of those recipes that feels light going down and makes you feel energized and hydrated after eating. The cucumbers are, of course, the most refreshing part, and I recommend Persian cucumbers in particular. Their miniature size and thin skin lends themselves to small slices that have very few seeds and are enjoyable to eat.
I know I’ll be making this one on repeat for summer meals, potlucks, and even as a prep-ahead lunch option. The dressing is incredibly simple, thanks to pantry staples, but just interesting enough to be the talk of the table. Enjoy!
Ingredients and Substitutions
- Edamame: Use shelled edamame, fresh or frozen (thawed or cooked to package instructions).
- Cucumbers: As I mentioned, I recommend mini Persian cucumbers for this recipe. Since they are narrow and have thin skin and few seeds, you can slice them into small pieces without any additional dicing or removing of seeds. They’re a hassle-free choice. If you don’t have access to mini cukes, use another kind. Remove the seeds and dice them into bite-sized pieces if needed. English cucumbers are a good sub.
- Cilantro: I know some people don’t like cilantro, so feel free to omit or sub with parsley instead.
- Green onions (scallions): Yellow onion would work fine as a sub, but it’s more potent, so I’d probably only use about ¼ cup of it.
- Sesame seeds: I prefer white sesame seeds in cucumber edamame salad, but you can use black if that’s all you have. They may taste more bitter than white ones though.
- Sesame oil: Regular or toasted sesame oil both work well.
- Extra virgin olive oil: Sub avocado oil for something that tastes more neutral.
- Rice vinegar: Use lime juice if you don’t have it.
- Reduced sodium soy sauce: Substitute tamari or coconut aminos for a gluten-free option.
- Garlic: I prefer fresh garlic but you can use about ½ to 1 teaspoon garlic powder or 1 teaspoon dried minced garlic.
- Ginger: Fresh ginger is an excellent choice for this recipe, but ground ginger is an easy swap (use ½ to 1 teaspoon)!
- Honey: This is optional. Use maple syrup or white sugar for a vegan option.
Instructions
The full recipe card for cucumber edamame salad is at the bottom of the post. Here’s a preview of the steps.
Combine edamame, cucumbers, cilantro, green onions/scallions, and sesame seeds in a large bowl.
In a separate bowl or measuring cup, whisk together the dressing ingredients. Continue to whisk as you pour it over the salad ingredients. Stir well until everything is coated.
Serving
This salad is delicious right away but tastes even better if it sits in the fridge for a few hours. The flavors get stronger as the ingredients sit in the dressing. Consider adding another protein, such as shrimp, tofu, or chicken, and/or serving the salad over noodles or rice for a full meal.
Storage
Cucumber edamame salad, like most salads made with cucumbers, is best enjoyed on the day of preparation. Over time, the cucumbers can get mushy. However, it will keep for 2 to 3 days in an airtight container in the fridge.
More Cucumber Recipes
Love this refreshing cucumber and edamame salad? Check these other recipes out while you’re here:
📖 Recipe
Cucumber Edamame Salad
Ingredients
Salad
- 6 Persian cucumbers - thinly sliced
- 10 ounces shelled edamame - about 1.75 cups, fresh or frozen, thawed or cooked to package instructions
- 4 small green onions - thinly sliced, about ½ cup
- ¼ cup cilantro leaves - loosely packed, chopped
- 1 to 2 teaspoons toasted sesame seeds
Dressing
- 2 tablespoons extra virgin olive oil - sub avocado oil if you want a neutral taste
- 2 tablespoons sesame oil - regular or toasted
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons rice vinegar
- 2 teaspoons honey - omit if you don't want sugar; sub white sugar or maple syrup for vegan option
- 2 cloves garlic - minced, about 2 teaspoons
- 1 tablespoon minced fresh ginger - about ½ to 1 inch piece
Instructions
- Prepare the ingredients. If you purchased frozen edamame, follow the instructions for thawing or cooking. Slice the cucumbers and green onions/scallions, chop the cilantro, and gather the dressing ingredients.
- Combine the cucumbers, edamame, green onions, cilantro, and sesame seeds in a large mixing bowl.
- In a separate bowl or measuring cup, whisk together the olive or avocado oil, sesame oil, soy sauce, rice vinegar, honey, garlic, and ginger.
- Pour the dressing over the salad ingredients, whisking continuously as you pour. Stir until all of the ingredients are coated.
- Enjoy right away, or better yet, cover the bowl and put it in the fridge for a few hours. It tastes great after the ingredients soak in the dressing.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Keep leftovers in an airtight container in the fridge for 2 to 3 days. Cucumbers can get mushy over time, so this recipe tastes best enjoyed on the day it is made.
- Serve over noodles or rice and/or with shrimp, tofu, or chicken for a more complete meal.
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