This edamame cucumber salad is crisp, refreshing, and full of flavor. With crunchy cucumbers, protein-packed edamame, and a tangy-sweet sesame dressing, itโs a perfect warm-weather dish that comes together with just a few pantry staples.
Why Youโll Love This Recipe
- Combines crisp cucumber and protein-rich edamame for the ultimate refreshing bite.
- A great side dish or satisfying lunch thatโs light yet filling.
- Made with simple pantry staples like soy sauce, sesame oil, and rice vinegar to create a flavorful dressing.
- Brings bold, Asian flavors with a slightly sweet, garlicky kick from maple syrup and sriracha.
- Packed with plant-based proteins, making it a great option for vegetarian meals.
- A fresh twist on a classic cucumber salad, perfect for any summer meal or cookout.
- Quick to prepโjust toss, chill, and enjoy!
Are you a fan of Asian food? Try some of our other Asian-inspired recipes.
Ingredient Notes
- Cucumber - we recommend using English cucumbers or mini cucumbers over regular cucumbers. The reason for this is that they both have a thinner skin. English cucumbers are ideal for this salad thanks to their thin skin, mild flavor, and minimal seedsโno peeling required!
- Edamame - pre-shelled edamame is much easier to use for this recipe. Simply heat, drain, cool, and add to the salad.
- Maple syrup - can swap with honey if needed.
- Sesame oil - we highly recommend using sesame oil over another type of oil such as olive oil or avocado oil. Sesame oil provides a great nutty flavor.
- Sriracha - feel free to adjust the amount if you want a spicy edamame salad with cucumber.
See the recipe card below for a complete list of ingredients and measurements for this crunchy edamame salad with cucumber.
Recipe Tips & Variations
- โDice and add a large avocado to the cucumber salad for additional healthy fats.
- Add other veggies such as bell peppers or shredded carrots or swap the green onion for finely sliced red onion.
- Top with some white sesame seeds or black sesame seeds for additional flavor and texture.
- Add additional Sriracha, red pepper flakes, chili garlic sauce, or chili crisp for a spicy cucumber salad.
How to Make Cucumber Edamame Salad
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: In a small bowl, whisk together the maple syrup, rice vinegar, soy sauce, sesame oil, sriracha, salt, and garlic until well combined.
Step 2: Slice the cucumbers and green onions. Heat, drain, and cool the shelled edamame if frozen.
โAdd the sliced cucumbers, green onions, and edamame to a medium bowl.
Step 3: Pour the dressing over the top. Toss gently to coat.
Cover and refrigerate for about 30 minutes to let the flavors soak inโif you're short on time, it's still delicious served right away!
Edamame Cucumber Salad FAQs
We recommend storing leftovers in an airtight container in the refrigerator and eating within 3-4 days.
This recipe is dairy-free, vegan, and vegetarian. For a gluten-free version, use coconut aminos or tamari in place of soy sauce.
Yes, you can make this salad ahead of time and store in an airtight container in the refrigerator until ready to use.ย
Other Salads With Asian Flavors
If you make this edamame cucumber salad recipe, please let us know how it turns out in the comments below and/or rate the recipe! Donโt forget to tag us on Instagram to show us your finished productโit makes our day every time we see you trying the recipes we love!
Edamame Cucumber Salad
Ingredients
- 4 Persian cucumbers or 1 large English cucumber, sliced into ยฝ-inch thick rounds and halved or quartered depending on preference
- 1 cup shelled edamame, cooked and cooled
- 2 green onions, thinly sliced
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon finely minced garlic
- 2 teaspoons pure maple syrup
- 1 teaspoon toasted sesame oil
- 1-2 teaspoons Sriracha, depending on spice preference
- ยฝ-3/4 teaspoon Kosher salt
- Optional: minced cilantro or sesame seeds for garnish
Instructions
- In a small bowl, whisk together the rice vinegar, soy sauce, garlic, maple syrup, sesame oil, sriracha, and salt until well combined.
- Slice and quarter the cucumbers and green onions. Heat, drain, and cool the shelled edamame if frozen.
- Add the cucumbers, green onions, and edamame to a medium bowl, then pour the dressing over the top. Toss gently to coat.
- Cover and refrigerate for about 30 minutes to let the flavors soak inโif you're short on time, it's still delicious served right away!
Notes
- This recipe is dairy-free, vegan, and vegetarian. For a gluten-free version, use coconut aminos or tamari in place of soy sauce.
- The recipe can be found on My Fitness Pal by searching "BWB Edamame Cucumber Salad." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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