Cucumber Edamame Salad

Hi, I’m Sam from dishfoody.com, where fresh, crunchy salads deliver big flavor with minimal effort. If you’re tired of soggy salads or heavy dressings, this Cucumber Edamame Salad offers crisp cucumbers, protein-packed edamame, and a light sesame-soy vinaigrette that’s refreshing and satisfying.

Perfect as a side dish, light lunch, or meal prep staple, it combines hydrating veggies with Asian-inspired flavors. With years of salad recipe expertise, I’ve crafted this no-cook dish for maximum crunch and nutrition. Here’s everything you need: ingredients, assembly steps, variations, and tips.

Why This Recipe Works

• Cucumbers and edamame provide refreshing crunch and protein without heaviness
• Light sesame-soy dressing adds savory umami without overpowering fresh flavors
• Quick prep makes it ideal for weeknight sides or lunch prep
• High in fiber, protein, and hydration
• Naturally gluten-free and vegan
• Holds up well for meal prep

Ingredients & Prep

• 2 large English cucumbers, thinly sliced
• 2 cups shelled edamame (thawed if frozen)
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• ¼ cup chopped cilantro or parsley
• 2 tablespoons sesame seeds (toasted preferred)

Sesame-Soy Vinaigrette

• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• Salt to taste

Step-by-Step Instructions

1. In a large bowl, combine sliced cucumbers, edamame, bell pepper, green onions, and herbs.
2. In a small jar or bowl, shake or whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, garlic, and salt until emulsified.
3. Pour dressing over salad and toss gently to coat evenly.
4. Sprinkle sesame seeds on top and serve immediately or chill for 15-30 minutes to let flavors meld.

Flavor Variations

• Spicy: Add sliced jalapeños or sriracha to dressing.
• Nutty: Toss in chopped cashews or almonds.
• Tropical: Add diced mango or pineapple chunks.

Storage Tips

Store in airtight container in fridge for up to 3 days. Dressing may soften cucumbers over time, so best eaten within 24 hours.

FAQs

• Can I use regular cucumbers? Yes, but peel and remove seeds for less wateriness.
• Is this keto-friendly? Skip honey and use avocado oil instead of sesame oil.
• Can I make ahead? Yes, keep dressing separate until ready to serve.

Conclusion

Refresh with this crisp, protein-packed Cucumber Edamame Salad a light, flavorful side that pairs perfectly with any main dish. For more fresh salad recipes, visit dishfoody.com and try our Spicy Korean Ground Beef with Cucumber Salad.

Cucumber Edamame Salad

Print Recipe

Refreshing Cucumber Edamame Salad packed with protein-rich edamame, crisp cucumbers, fresh herbs, and a zesty sesame-ginger dressing. Perfect healthy side dish or light lunch.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins
• Yield: 4 servings 1x
• Category: Salad, Side Dish
• Method: No-Cook
• Cuisine: Asian-Inspired

Ingredients

Scale 1x2x3x

• 2 cups shelled edamame, cooked and cooled
• 2 English cucumbers, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons toasted sesame seeds
• For the dressing:
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced

Instructions

• 1. In a large bowl, combine cooked edamame, sliced cucumbers, red onion, cilantro, mint, and sesame seeds.
• 2. In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, and garlic.
• 3. Pour dressing over salad and toss gently to combine.
• 4. Let sit 10 minutes before serving to allow flavors to meld.
• 5. Serve chilled or at room temperature.

Notes

• Use tamari for gluten-free option.
• Add sliced avocado for creaminess.
• Perfect for meal prep (keeps 3 days in fridge).
• Great with grilled chicken or tofu.

Nutrition

• Serving Size: 1 cup
• Calories: 160
• Sugar: 6g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 0mg

Keywords: cucumber edamame salad, healthy side salad, protein salad, summer salad