This Asian Edamame Salad not only tastes amazing with its Japanese sesame salad dressing, but it also provides an unbeatable source of vitamins and minerals. Even better, it’s so simple to make!
This Asian cucumber salad recipe goes perfectly with our Korean Chicken Skewers and Kimbap - Korean "Sushi" Rolls.
Why You Will Love This Recipe
Are you looking for a delicious, easy to prepare and incredibly nutritious salad? Look no further than this Asian inspired cucumber edamame salad! This Japanese-style dish is not only full of flavor and crunch, but also packs a punch when it comes to nutrients.
With its vibrant colors and satisfying texture, everyone at the table will be sure to love this easy to make Asian cucumber salad recipe! Get ready to learn more about the incredible benefits of this power food and find out how you can make your own delicious edamame salad right in your own kitchen!
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Ingredients
This delicious, sliced cucumber & edamame salad recipe takes only minutes to make and is packed full of nutritious ingredients. You can prepare it ahead of time for an easy weeknight meal or enjoy it as a side dish to any special occasion - either way, it will be sure to add flavor and nutrition to the plate!
For the Japanese Sesame Salad Dressing
You can make this Asian cucumber salad recipe easily with these simple pantry ingredients:
- Rice Vinegar, any flavor - sometimes also labeled Rice Wine Vinegar.
- Lime Juice - fresh or refrigerated.
- Toasted Sesame Oil - keep any sesame seed oil refrigerated so it does not turn rancid.
- Honey - any kind of honey will work.
- Ginger - ground or fresh.
- Garlic - granules or fresh grated.
- White Pepper - ground
- Sesame Seeds - raw or toasted.
For the Cucumber Edamame Salad
- Cucumber - English, sliced paper thin.
- Edamame - fresh or frozen. Use frozen baby lima beans if you can't find Edamame beans.
- Green Onion - sliced.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make an Asian Edamame Salad
Do you want to give your lunches and dinners a bit of an Asian flair? If so, then you'll love this delicious Asian Edamame Salad. Filled with the most vibrant colors from edamame beans, crunchy cucumbers, and a Japanese sesame dressing, this irresistible salad is sure to become a hit on your dinner table!
Whether you're trying out new flavors or adding something special to your favorite recipe rotation - this Asian Edamame Salad checks all the boxes.
Step 1. Prepare the Ginger Sesame Dressing
In a medium size bowl, add the rice vinegar, lime juice, toasted sesame seed oil, honey, ground or fresh ginger, and the ground or fresh garlic. Whisk well until everything is combined.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Add Sliced Cucumbers
Slice the cucumber very thin and add to a large bowl. Add one or two sliced green onions and add next.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Add Fresh or Frozen Edamame Beans
Toss in the edamame seeds and toss with the Japanese Sesame dressing to coat all the vegetables.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 4. Toss with Ginger Sesame Dressing & Garnish
Sprinkle on the sesame seeds and serve immediately. You can use raw, toasted, or a blend of white and black sesame seeds.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Try adding this Asian inspired cucumber edamame salad to any meal plan or use it as an appetizer when entertaining guests, you won’t be disappointed!
Asian edamame salad goes perfectly with our Korean Beef Bulgogi, Won Ton Soup, and Steamed Mantou Buns.
Substitutions
If you can't find fresh or frozen edamame beans, the next best substitute is frozen baby lima beans.
Variations
- Spicy Cucumber Edamame salad - add chili pepper flakes to the salad dressing before tossing with the cucumber edamame salad.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
- Mandoline for slicing even slices.
Storage
Wrap any leftover edamame salad and store in the refrigerator. Consume right way, as after 24 hours the cucumbers will be wilted.
Tips for Success
- Make 30 minutes before serving so that the Japanese Sesame salad dressing develops with the cucumbers.
Frequently Asked Questions
No, cucumbers turn soft and mushy when frozen.
Edamame beans are whole, immature soybeans, sometimes referred to as vegetable-type soybeans. They are bright green and look similar to frozen baby lima beans. They differ in color from regular soybeans, which are typically light brown, tan, or beige.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Asian Edamame Salad
Equipment
Ingredients
For Cucumber Edamame Salad
- 1 large cucumber long English type, sliced thinly
- 1½ edamame fresh or frozen
- 2 green onion sliced
Japanese Sesame Salad Dressing
- 3 tablespoon Rice Vinegar
- 1½ tablespoon lime juice
- 2 teaspoon sesame oil toasted
- 2 teaspoon honey any variety
- 1 teaspoon ginger , (ground or 2 teaspoon freshly grated ginger)
- garlic , (ground or 2 freshly grated cloves)
- pepper white or black
- sesame seeds toasted is best.
Instructions
- In a medium size bowl, add the rice vinegar, lime juice, toasted sesame seed oil, honey, ground or fresh ginger, and the ground or fresh garlic. Whisk well until everything is combined.3 tablespoon Rice Vinegar, 1½ tablespoon lime juice, 2 teaspoon sesame oil, 2 teaspoon honey, 1 teaspoon ginger, garlic, pepper
- Slice the cucumber very thin and add to a large bowl. Slice one or two green onions up and add next.1 large cucumber, 2 green onion
- Toss in the edamame seeds and toss with the Japanese Sesame salad dressing to coat all the vegetables. Sprinkle on the sesame seeds and serve immediately.1½ edamame, 2 teaspoon sesame oil
Notes
Nutrition
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