Dinner

Cucumber Edamame Salad Recipe

Name: Cucumber Edamame Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 2 English cucumbers, small diced; 1 (12 oz) package shelled edamame, thawed overnight; 1 cup chopped green onion; 1 handful chopped fresh cilantro; 1/4 cup neutral flavored oil (expeller pressed safflower oil recommended); 1/4 cup rice wine vinegar; 1 tablespoon tamari or soy sauce; 2 teaspoons toasted sesame oil; 1 teaspoon pure maple syrup; 1 tablespoon chili onion crunch or chili paste (adjust amount if using chili paste); 1 clove garlic, minced; 1/2 teaspoon grated ginger; Salt, to taste

ByHugo Harnd April 18, 2026April 18, 2026

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Introduction

This refreshing Cucumber Edamame Salad combines crisp cucumbers with tender edamame and a flavorful Asian-inspired dressing. It’s a vibrant, healthy dish perfect as a light lunch or a side to any meal.

The image shows a close-up of a white bowl filled with a fresh green salad. The salad has layers of bright green edamame beans, small diced pale green cucumbers, and chopped darker green herbs mixed together. On top, golden-brown sesame seeds are sprinkled evenly, adding texture. Two wooden spoons rest on the side of the bowl, partially covered in the salad. The bowl is placed on a white marbled surface that contrasts with the vibrant green colors of the salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 English cucumbers, small diced
1 (12 oz) package shelled edamame, thawed overnight
1 cup chopped green onion
1 handful chopped fresh cilantro
1/4 cup neutral flavored oil (such as expeller pressed safflower oil)
1/4 cup rice wine vinegar
1 tablespoon tamari or soy sauce
2 teaspoons toasted sesame oil
1 teaspoon pure maple syrup
1 tablespoon chili onion crunch or chili paste (adjust amount if using chili paste)
1 clove garlic, minced
1/2 teaspoon grated ginger
Salt, to taste

Instructions

Step 1: Dice the cucumbers into small, bite-sized pieces to match the size of the edamame. Place them in a large bowl along with the thawed edamame, chopped green onion, and cilantro.
Step 2: In a small bowl, whisk together the neutral oil, rice wine vinegar, tamari, toasted sesame oil, maple syrup, chili onion crunch, minced garlic, grated ginger, and salt. Taste the dressing and adjust the seasoning if needed.
Step 3: Pour the dressing over the salad ingredients. Toss gently until everything is evenly coated. For extra texture, sprinkle toasted sesame seeds on top before serving, if desired.

Tips & Variations

Use chili onion crunch for a crunchy, spicy flavor, or substitute with less chili paste for milder heat.
Add shredded carrots or thinly sliced radishes for extra color and crunch.
For a vegan option, ensure the tamari or soy sauce is gluten-free if needed.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Toss gently before serving, as the dressing may settle. This salad is best enjoyed chilled and fresh, but the flavors will deepen after a few hours.

How to Serve

A white bowl filled with a fresh salad consisting of bright green edamame beans and small, light green cucumber cubes mixed evenly with chopped cilantro and sprinkled generously with light brown sesame seeds. The salad has a fresh, slightly wet look from a light dressing. On the left side, a wooden spoon is partially visible, resting inside the bowl, contrasting with the bright green ingredients. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen edamame straight from the freezer?

It’s best to thaw the edamame overnight in the refrigerator to ensure even texture and prevent adding extra moisture to the salad.

What can I use if I don’t have rice wine vinegar?

You can substitute with apple cider vinegar or white wine vinegar for a similar tangy flavor, though the taste may be slightly different.