Delicious Cucumber Edamame Salad in 15 Minutes!

This Cucumber Edamame Salad is a light, refreshing, and nutrient-packed dish perfect for warm weather or a quick weekday meal. Featuring crisp cucumbers, tender edamame, and a tangy sesame-soy dressing, this salad comes together in just 15 minutes and makes a delightful side or light lunch.

Why You’ll Love This Recipe

This salad combines simplicity and flavor in every bite. It requires minimal ingredients, takes only 15 minutes to prepare, and delivers a refreshing crunch that pairs well with a variety of main dishes. The protein-rich edamame balances the hydrating cucumber, making it both satisfying and healthy. It’s also vegan, dairy-free, and can easily be made gluten-free.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cucumbers, thinly sliced

• Shelled edamame, cooked and cooled

• Rice vinegar

• Soy sauce

• Sesame oil

• Honey or maple syrup

• Garlic, minced

• Green onions, chopped

• Toasted sesame seeds

• Red pepper flakes (optional for heat)

Directions

1. In a large bowl, combine the sliced cucumbers and cooked edamame.

2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or maple syrup, and minced garlic.

3. Pour the dressing over the cucumber and edamame mixture. Toss until evenly coated.

4. Stir in chopped green onions and toasted sesame seeds.

5. If desired, sprinkle red pepper flakes for a spicy kick.

6. Chill in the refrigerator for 10–15 minutes before serving to allow flavors to meld.

Servings and timing

This recipe yields approximately 4 servings and takes just 15 minutes to prepare, including chilling time.

Variations

• Add avocado: For extra creaminess and healthy fats, cube in a ripe avocado just before serving.

• Use different vinegar: Apple cider vinegar or lime juice can substitute rice vinegar for a different tang.

• Make it spicy: Increase the red pepper flakes or add a dash of sriracha to the dressing.

• Include seaweed: A sprinkle of crushed roasted seaweed can enhance the umami flavor.

• Make it a meal: Add cooked quinoa or soba noodles for a heartier version.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the cucumbers may release water over time, so drain any excess liquid before serving. This salad is best served cold and does not require reheating.

FAQs

What type of cucumber works best for this salad?

Persian or English cucumbers are ideal because they have fewer seeds and a crisp texture.

Can I use frozen edamame?

Yes, frozen edamame works well. Simply cook according to package instructions and cool before using.

Is this recipe vegan?

Yes, as long as you use maple syrup instead of honey in the dressing.

Can I prepare this salad ahead of time?

Yes, it can be made a few hours ahead. For best texture, add dressing just before serving.

How do I prevent the cucumbers from becoming soggy?

Salt the cucumbers lightly and let them sit for 10 minutes, then pat dry before adding to the salad.

Can I use tamari instead of soy sauce?

Absolutely. Tamari is a great gluten-free alternative to soy sauce.

What protein can I add to make it a full meal?

Grilled tofu, shredded chicken, or cooked shrimp would all work well.

Can I double the recipe?

Yes, this recipe scales up easily for gatherings or meal prep.

What other vegetables can I add?

Shredded carrots, radishes, or bell peppers would add color and crunch.

How spicy is the salad with red pepper flakes?

It’s mildly spicy. You can adjust the amount or omit it based on your preference.

Conclusion

This Cucumber Edamame Salad is a simple yet flavorful dish that comes together quickly and satisfies on many levels. Whether you’re serving it as a side, packing it for lunch, or enjoying it on its own, its bright and refreshing qualities make it a go-to recipe for any occasion.