Name: Recipe "Cucumber Edamame Salad"
Prep time: 15 min
Total time: 15 min
Ingredients: 2 english cucumbers (chopped); 12 oz frozen shelled edamame (thawed); 5 green onions (sliced); 0.333 cup mint or cilantro (chopped); 2 tbsp sesame seeds; 3 tbsp rice wine vinegar; 2 tbsp soy sauce; 1 tbsp sesame oil; 2 tsp pure maple syrup; 1 clove garlic (minced); 1 tsp ginger (freshly grated); to taste crushed red pepper flakes; if needed kosher salt

More ways to enjoy vegetarian: Green Salad or Strawberry Watermelon Cucumber Salad.

Why This Cucumber Edamame Salad Works So Well

I’ve been making this cucumber edamame salad all summer, and it’s become my go-to side dish for just about everything. The combination of crunchy cucumbers, protein-packed edamame, and a tangy soy ginger dressing is simple but hits all the right notes. It comes together in 15 minutes, which means I can toss it together even on busy weeknights.

What Makes This Easy Cucumber Salad a Winner

Crisp cucumbers stay crunchy even after dressing, so you can make it ahead without sogginess.
Edamame adds plant-based protein, turning a simple salad into a satisfying healthy side dish.
The soy ginger dressing is bold and flavorful, but takes just a minute to whisk together.

Key Ingredients for the Best Soy Ginger Dressing Salad

English cucumbers have thin skins and few seeds, so they stay crisp without peeling. If you use Persian cucumbers, you’ll need 5 or 6.
Frozen shelled edamame must be thawed before tossing. Just run them under warm water or let them sit at room temperature while you prep other ingredients.
Fresh ginger is a must here, I keep a knob in the freezer and grate it straight from frozen. It’s easier to grate and adds a punch that powdered ginger can’t match.

Kitchen Tools for a 15 Minute Asian Salad

A large mixing bowl for combining the salad ingredients.
A small bowl or jar for whisking the dressing.
A microplane or fine grater for the ginger and garlic.

Tips for Making This Protein-Packed Salad Perfectly

After you pour the dressing over the salad, toss it gently but thoroughly so every piece gets coated. Taste and add kosher salt only if needed, the soy sauce can be salty enough on its own. If you’re making this ahead, keep the dressing separate and toss just before serving to keep the cucumbers extra crunchy.

Make-Ahead and Meal Prep Tips for This Salad

This salad is perfect for meal prep because the cucumbers stay crisp for a couple of days when dressed, but you can also prep components separately. Chop the cucumbers, slice the green onions, and thaw the edamame up to a day ahead, keep them in separate containers. Whisk the dressing and store it in the fridge. When you’re ready to eat, toss everything together. It’s also great for packing in lunch containers; just give it a good stir before eating.

Cucumber Edamame Salad Variations to Try

If you want to bulk up the salad, add cooked quinoa or rice for a heartier meal. Halved grape tomatoes or corn kernels add sweetness and color. For extra creaminess, fold in diced avocado right before serving. You can also swap the mint for cilantro, or use honey instead of maple syrup in the dressing, just adjust to taste.

What to Serve with This Soy Ginger Dressing Salad

This salad pairs beautifully with grilled proteins like soy ginger chicken or honey mustard salmon. I also love it alongside a big bowl of carrot ginger soup or takeout-style sesame noodles. For a light meal, serve it over a bed of arugula or mixed greens.

How to Store Leftover Cucumber Edamame Salad

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften a bit over time, but the salad still tastes great. The dressing can be made up to a week ahead, just whisk it well before using.

Cucumber Edamame Salad FAQs

Can I use salted edamame?

Yes, but you may want to reduce the added salt in the dressing or skip the final seasoning. Taste the salad before adding extra salt.

What can I substitute for rice wine vinegar?

Apple cider vinegar or white wine vinegar work well. Add a pinch of sugar if using a less sweet vinegar to balance the dressing.

Is this salad gluten-free?

It can be if you use tamari or coconut aminos instead of soy sauce. Double-check that your sesame seeds are certified gluten-free if needed.

Recipe

Cucumber Edamame Salad

This simple and refreshing salad is made with crisp, crunchy cucumbers, protein-packed edamame, green onion, fresh herbs, sesame seeds, and tossed in a soy ginger dressing that is bursting with flavor.

mediumVegan

15 min

Prep Time

15 min

Total Time

Servings

Asian

Cuisine

253 kcal

Calories

Ingredients

Servings

2 english cucumbers, chopped
12 oz frozen shelled edamame, thawed
5 green onions, sliced
0.333 cup mint or cilantro, chopped
2 tbsp sesame seeds
3 tbsp rice wine vinegar
2 tbsp soy sauce

1 tbsp sesame oil
2 tsp pure maple syrup
1 clove garlic, minced
1 tsp ginger, freshly grated
to taste crushed red pepper flakes
if needed kosher salt

Instructions

1
In a large bowl, combine the cucumbers, edamame, green onions, herbs, and sesame seeds.
2
In a small bowl, whisk together the rice wine vinegar, soy sauce, sesame oil, maple syrup, garlic, ginger, and crushed red pepper flakes.

3
Pour

Nutrition (per serving)

253kcal

Calorie breakdown

Protein20%53 kcal

Fat45%119 kcal

Carbohydrates35%94 kcal

How this was calculated — 13 of 13 ingredients matched

english cucumbersCucumber, peeled, raw0 kcal

frozen shelled edamameEdamame, frozen, prepared412 kcal

green onionsOnions, young green, tops only1 kcal

mint or cilantroCoriander (cilantro) leaves, raw18 kcal

sesame seedsSeeds, sesame butter, tahini, from raw and stone ground kernels171 kcal

rice wine vinegarRice, white, medium-grain, raw, enriched162 kcal

soy sauceSauce, peanut, made from peanut butter, water, soy sauce77 kcal

sesame oilOil, sesame, salad or cooking133 kcal

pure maple syrupSyrup, Cane27 kcal

garlicGarlic, raw7 kcal

gingerGinger root, raw4 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

kosher saltSalt, table0 kcal

Serving size ≈ 142 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: No-Cook, spicy, vegan, vegetarian

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