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 be my new favorite! I’ve been eating a lot of edamame lately and cucumbers are always such a great summer veg 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 grab-and-go meal! 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 greenhouse pickles for this recipe. They are long, thin, and wrapped in plastic to protect their thin skin. They’re not waxy like regular cucumbers, and their seeds are much smaller and easier to eat. You can use any variety of cucumber you prefer.
- Edamame – I used a bag of frozen shelled edamame that I thawed in the fridge overnight. I like frozen edamame because it’s fairly affordable and very convenient.
- Green Onion – I like to use scallions or scallions in this recipe because they have a mild onion flavor and pair well with Asian-inspired flavors. You can also use red onions if you like.
- coriander – I used a handful of fresh cilantro to brighten up this salad even more. If you don’t like cilantro, you can substitute parsley, mint, or even dill.
- dressing – For the dressing I used: oil, rice vinegar, tamari, sesame oil, maple syrup, garlic, ginger, chilli crunch and salt.
- Toasted Sesame Seeds – Toasted sesame seeds are optional but add such a lovely toasted flavor when added as a garnish.
How to make this Easy Cucumber Edamame Salad
- Start by dicing the cucumber. I like to dice mine into small, bite-sized pieces so they’re a similar size to the edamame. Place the diced cucumber in a large bowl. Next add edamame, spring onion and cilantro.
- Make the dressing: Place all dressing ingredients in a small bowl and stir until well combined. Experiment and adjust ingredient amounts as needed.
- Pour the dressing over the salad and mix until combined. Sprinkle with toasted sesame seeds, if you like, and enjoy!
Frequently asked questions about the recipe
- 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 using chickpeas for the edamame and using a soy-free alternative to tamari.
- How long does this Cucumber Edamame Salad keep in the fridge? It should keep for 3-4 days but is freshest on the first and second day.
- What’s the best way to store leftovers? Store in an airtight container in the refrigerator.
- What is the nutritional information of this salad? You can find the nutritional information at the bottom of the recipe card.
Do you have a question that I haven’t answered? Ask me in the comments section below and I’ll get back to you as soon as possible!
Looking for more refreshing summer salad recipes?
Chickpea salad with cucumber and cabbage
Easy vegetarian pasta salad
Vegetarian Mill Salad
Mediterranean Quinoa Salad
Crispy broccoli salad with maple mustard dressing