This easy Edamame Cucumber Salad is fresh and crunchy and makes a great, protein-packed, side salad. Made with tender edamame and crisp cucumbers, zesty dressing, fresh herbs and crunchy sesame seeds. It’s light but filling, crisp, flavorful and easy to make.
This plant based edamame bean salad is the perfect crunchy side salad. If you’re looking for something quick, fresh, and actually satisfying, this edamame cucumber salad is one of those recipes that just works. Serve alongside other dishes like this Sesame Noodle Salad or these Summer Rolls with peanut butter sauce. The salad is also good for meal prep, or as a packed lunch, it keeps for a few days in the fridge. Just like this Edamame Chickpea Salad.
Cucumbers and edamame are both budget friendly, low in calories and fat, fiber and nutrients. The edamame is also a great source of plant-based protein. Use ready cooked, shelled and frozen edamame, it is a real timesaver!
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Ingredients
Making this Japanese edamame salad is easy and only requires a few, fresh ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card at the bottom.
- Edamame, buy frozen edamame that is already shelled, let them defrost before adding to the salad.
- English cucumber, cut in half lengthwise, deseed and then sliced.
- Fresh cilantro or parsley, chopped. Fresh herbs ads so much flavor!
- Scallions (green onion), thinly sliced, both white and green parts.
- Sesame seeds , use white or black seeds or a mix of both. They taste ever better if lightly toasted in a dry pan until fragrant.
Dressing
- Avocado oil, or extra virgin olive oil.
- Lime, juiced, adds freshness to the dressing. Freshly squeezed lime tastes best, but lemon juice, apple cider vinegar or rice vinegar can also be used.
- Soy sauce, ads so much flavor and depth to this dressing.
- Maple syrup, or other liquid sweetener like agave or honey if not vegan. To balance out the acid from the lime juice.
- Fresh ginger, peeled and grated. Grated canned ginger also works well.
- Garlic, minced. Some garlic ads a little bite and a lot of flavor to this ginger and lime dressing. If you are a big garlic lover, add 2 cloves for extra flavor.
- Red pepper flakes, add more to taste for a spicy dressing.
- Sea salt and ground black pepper, to taste.
See recipe card for quantities.
Instructions
Making this cucumber and edamame salad is really easy and fast. Just follow the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
- Step 1: Stir together the ingredients for the dressing in a small bowl or jar. Add salt and pepper to taste.
- Step 2: Add the sliced cucumber, edamame, fresh cilantro or parsley, sesame seeds and sliced green onion to a salad bowl.
- Step 3: Drizzle the dressing over the salad.
- Step 4: Toss to combine and top with some extra sesame seeds, herbs and salt and pepper to taste.
Hint: Use an English or Persian cucumber in this salad. They are less watery and have fewer seeds, which keeps the salad crispy, instead of soggy.
Substitutions and variations
- Onion – Scallions (green onion) ads a nice crunch and bite to this salad. They can also be replaced with copped red onions or shallots.
- Citrus – The fresh lime juice ads a lot of great flavor and a little zest to this dressing. But lemon juice can also be used, fresh squeezed is the best option for the best flavor. Apple cider vinegar or rice vinegar also works.
- Herbs – instead of chopped fresh herbs, frozen can also be used. If you don’t like cilantro, use parsley or a mix or herbs like.
- Veggies – Add more veggies to this crunchy edamame salad, like chopped bell pepper or some grated carrots. Make it an avocado edamame salad by adding some diced avocado, just like in this Chickpea salad with avocado.
- Beens or Lentils – For extra protein, add some canned beens like chickpeas or canned lentils, or try this Edamame Chickpea Salad.
- Grains – For a heartier salad, add some cooked and cooled rice, couscous, farro, barley or quinoa, or look at this Quinoa and lentil salad.
- Nuts – Add some roasted, chopped nuts like peanuts or cashews. They add a lot of crunch and flavor to this edamame salad.
- Spicy – To make a spicy edamame salad, add more red chill flakes to taste, some chopped fresh chili or jalapeño. Or top with a drizzle of chili oil to taste.
Make It a Meal
Turn this into a complete dinner by:
- Serving over jasmine rice, or mixing in some cooked and cooled quinoa.
- Adding cooked and cubed tofu, tempeh or other plant based protein to the salad.
- Serve as a topping to soba noodles, or other noodles of choice. Also see this Sesame Noodle Salad.
Storage
This healthy edamame salad will keep for about 3 days when stored in an airtight container, in the fridge. The cucumbers will release water over time and they become softer and less crispy, but still taste great. Toss the salad well before serving leftovers, since the dressing with gather at the bottom of the container. I like to top the leftover salad with some extra fresh herbs when serving.
This salad does not freeze well, so I don’t recommend that.
Top Tip
Use a seedless (English)or Persian cucumber in this salad for the best result. They are less watery and have fewer seeds, which keeps the salad crispy, instead of soggy.
Toss the salad with the dressing right before serving to keep the cucumber crispy. Add more salt and pepper to the salad if desired and for extra crunch, stir in some chopped peanuts or cashews at the end.
FAQ
Yes, it is loaded with healthy ingredients. High in plant-based protein and fiber from the edamame, and low in calories.
Absolutely, it’s a great option. Use shelled edamame and defrost it before adding to the salad.
Salad Recipes
Cucumber salads
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This easy Edamame Cucumber Salad is fresh and crunchy and makes a great, protein-packed, side salad. Made with tender edamame and crunchy cucumber, tossed in a flavourful zesty dressing, fresh herbs and crunchy sesame seeds. It’s light but filling, crisp, flavorful and easy to make.
- 2 English cucumber sliced in half lengthwise, deseeded and then sliced into half moon pieces
- 2 cup edamame, shelled and frozen, defrosted
- 2-3 green onions (scallions), thinly sliced
- ½ cup fresh cilantro or parsley, chopped
-
1
tablespoon
sesame seeds
- ¼ cup avocado oil or extra virgin olive oil
- 1 lime, juiced
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, peeled and grated
- 1 large clove of garlic, minced
- ½ teaspoon red pepper flakes, or more to taste
- salt and ground black pepper to taste
- Sesame seeds and fresh cilantro for serving
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Stir together the ingredients for the dressing in a small bowl or jar. Add salt and pepper to taste.
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Add the sliced cucumber, edamame, fresh cilantro or parsley, sesame seeds and sliced green onion to a salad bowl.
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Pour over the dressing and toss to combine. Top with some extra sesame seeds, herbs and salt and pepper to taste.
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