Edamame and Cucumber Salad

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This Edamame and Cucumber Salad is crisp, refreshing, and full of protein-packed edamame, crunchy cucumbers, and a delicious homemade sesame ginger dressing. Made with simple ingredients and ready in only 15 minutes!

PIN this Cucumber Edamame Salad to try later!

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What is Edamame and Cucumber Salad?

Edamame and Cucumber Salad is a fresh, protein-packed side dish made with crunchy cucumbers, shelled edamame, green onions, and a homemade sesame dressing. It’s easy to customize, and perfect for meal prep, summer barbecues, potlucks, or a quick weekday lunch.

We make these salad on repeat, especially on hot days because it’s so crisp, lite and bursting with umami flavor. Serve this with grilled chicken or shrimp, noodles or add it on top of a Teriyaki Chicken Salad.

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key ingredients

• Pre-shelled Edamame: Adds plant-based protein, fiber, and a tender, slightly buttery texture that makes this salad satisfying and filling.
• English Cucumbers: Crisp, refreshing, and naturally crunchy with thin skin and very few seeds, no peeling required. You could also use Persian cucumbers instead- I prefer the mini cucumbers to create a perfect bite size.
• Green Onions: Add a mild onion flavor and a fresh pop of color without overpowering the salad.
• Sesame Seeds: Add a subtle nutty flavor and light crunch. Toasted sesame seeds offer even more flavor.
• Rice Wine Vinegar: Gives the dressing a light, tangy flavor that balances the richness of the sesame oil.
• Sodium Soy Sauce: Adds savory umami flavor while allowing you to control the saltiness since we add a pinch of salt. Tamari or coconut aminos work too.
• Oil: We use a combination or olive oil and toasted sesame oil to bring a rich and nutty flavor.
• Honey or maple syrup: Used to sweeten the dressing a bit.

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how to make Edamame and Cucumber Salad

Prep cucumbers: Place the sliced cucumbers, edamame, green onions in a large bowl or serving bowl.

Make dressing: In a small bowl, whisk together the sesame ginger dressing ingredients.

Assemble salad: Pour the dressing over the cucumber mixture and gently toss to coat and combine all of the ingredients. Place in the fridge to sit until ready to serve, the longer it sits- the more the flavors will absorb. 🙂 Top with sesame seeds or furikake to garnish and enjoy!

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Tips for the Best Edamame and Cucumber Salad

• Use English cucumbers: They have thin skin, fewer seeds, and stay extra crisp, so there’s no need to peel them.
• Let it chill before serving: Refrigerate the salad for at least 20–30 minutes so the dressing has time to soak into the vegetables, get cold and the flavors can meld together. This will make it next level!
• Make it ahead: This salad is perfect for meal prep and can be made several hours in advance. Just just it a quick toss before serving.
• Add the sesame seeds just before serving: This helps keep them crunchy and gives the salad the best texture.
• Taste and adjust the dressing: Everyone’s preference is different! Add a little more soy sauce for a savory boost, rice vinegar for extra tang, or add honey for more sweetness.

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variations

• Add avocado: Toss in diced avocado just before serving for a creamy texture and healthy fats.
• Make it spicy: Add a drizzle of sriracha, chili crisp, crushed red pepper flakes, or extra chili garlic crunch for a spicy kick.
• Boost the protein: Add grilled chicken, shrimp, salmon, tofu, or chickpeas to turn this side dish into a complete meal.
• Add crunch: Top with chopped peanuts, cashews, sliced almonds, or crispy wonton strips for extra texture.

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f&q

Can I make Edamame and Cucumber Salad ahead of time?

Yes! Prepare it up to one day ahead. For the freshest texture, add the dressing shortly before serving.

Can I use frozen edamame?

Absolutely. Frozen shelled edamame is convenient and works perfectly. Simply cook or thaw according to package directions.

What kind of cucumber is best?

English cucumbers are ideal because they’re crisp, have fewer seeds, and don’t require peeling.

Can I add more vegetables?

Of course! Carrots, avocado, bell peppers, cabbage, snap peas, or radishes all make great additions.

leftovers & storage

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Stir before serving as the dressing may settle. This salad is best enjoyed fresh as the cucumbers will get soggy and is not freezer-friendly.

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