This edamame cucumber salad comes together quickly with just a few simple ingredients. It's fresh, full of flavor, and works well alongside your favorite Asian-style mains.
Why You'll Love This Edamame Cucumber Salad Recipe
Are you looking for a delicious, easy to prepare and incredibly nutritious salad? Look no further than this Asian inspired cucumber edamame salad! 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! This Asian cucumber salad recipe goes perfectly with our Teriyaki Chicken Skewers, Chicken Karaage, and Salmon Teriyaki.
Ingredients Overview
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 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.
For The Japanese Sesame Ginger Dressing
- 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.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Edamame Cucumber Salad
Do you want to give your lunches and dinners a bit of an Asian flair? If so, then you'll love this delicious cucumber 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: 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.
Step 2: Slice the cucumber very thin and add to a large bowl. Add one or two sliced green onions and add to the bowl.
Step 3: Toss in the edamame seeds and toss with the Japanese Sesame dressing to coat all the vegetables.
Step 4: Sprinkle on the sesame seeds and serve immediately. You can use raw, toasted, or a blend of white and black sesame seeds.
Serving Suggestions
Try adding this Asian inspired cucumber and edamame salad to any Asian meal plan or use it as an appetizer when entertaining guests, you won't be disappointed! Cucumber salad goes perfectly with beef tepppanyaki, sushi rice, and a green salad with Japanese ginger carrot dressing.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- If you can't find fresh or frozen edamame beans, the next best substitute is frozen baby lima beans.
- Spicy Cucumber Edamame salad - add chili pepper flakes to the salad dressing before tossing with the cucumber edamame salad.
Tips for Success
Helpful tips to help you when making this recipe:
- Make 30 minutes before serving so that the Japanese Sesame salad dressing develops with the cucumbers.
Storage Options
Here is how I store and reheat this recipe:
Wrap any leftover edamame salad and store in the refrigerator. Consume right way, as after 24 hours the cucumbers will be wilted.
Related Recipes
- Stir Fry Thai Cashew Chicken
- Copycat Panda Express String Bean Chicken
- Mall Bourbon Chicken (Easy 30-Minute Copycat)
- Orange Teriyaki Sauce
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.
More Asian Recipes
Get The Recipe!
Asian Edamame Cucumber Salad
Equipment
- Mandoline
Ingredients
For Cucumber Edamame Salad
- 1 large cucumber long English type, sliced thinly
- 1½ cups edamame fresh or frozen
- 2 green onions 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 onions
- 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 cups edamame , 2 teaspoon sesame oil
Bev says
1½ edamame fresh or frozen
1 1/2 what? Cups or something else? What is being used to measure edamame?
Kelly Bloom says
1 1/2 cups, I just corrected that missing amount! Thank you.