Cucumber Edamame Salad (2024)

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Created On: June 13, 2022&nbsp|Updated: June 13, 2022| 22 Comments

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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 just be my new favorite! I’ve been eating a lot of edamame lately and cucumbers are always such a great summer veggie 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 dish to bring! 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 hothouse, cucumbers for this recipe. They are long, thin and wrapped in plastic to protect their thin skin. They aren’t waxy like regular cucumbers and their seeds are much smaller and easier to eat. You can use whichever kind of cucumber you prefer.
Edamame – I used one bag of frozen, shelled edamame that I let defrost in the refrigerator overnight. I like frozen edamame because it’s pretty affordable and very convenient.
Green Onion – I like to use green onion, or scallions, in this recipe because they have a mild onion flavor and go well with Asian inspired flavors. You could also use red onion if you like.
Cilantro – I used a handful of fresh cilantro to brighten up this salad even more. If you don’t like cilantro you could substitute parsley, mint or even dill.
Dressing – For the dressing I used: oil, rice vinegar, tamari, sesame oil, maple syrup, garlic, ginger, chili crunch and salt.
Toasted Sesame Seeds – Toasted sesame seeds are optional but add such a nice toasty flavor when added as a garnish.

How To Make This Easy Cucumber Edamame Salad

Start by dicing up the cucumber. I like to dice mine into small, bite size pieces so that they are similar in size to the edamame. Add the diced cucumber to a large bowl.Next, add the edamame, green onion and cilantro.
Make the dressing: add all dressing ingredients to a small bowl and mix until combined. Give it a taste and adjust ingredient amounts as needed.
Pour the dressing over the salad and mix until everything is combined. Top with toasted sesame seeds, if desired and enjoy!

Recipe Frequently Asked Questions

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 subbing chickpeas for the edamame and using a soy free alternative to tamari.
How long will this cucumber edamame salad keep in the refrigerator? It should keep for 3-4 days, but is the freshest on the first and second day.
What is the best way to store the leftovers? Store in an airtight container in the refrigerator.
What is the nutritional information for this salad? You can find the nutritional information at the bottom of the recipe card.

Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!

Looking For More Refreshing Summer Salad Recipes?

Chickpea Salad with Cucumber and Cabbage

Easy Vegetarian Pasta Salad

Vegetarian Grinder Salad

Mediterranean Quinoa Salad

Crunchy Broccoli Salad with Maple Mustard Dressing