Cucumber Edamame Salad Recipe

Introduction

This refreshing Cucumber Edamame Salad is a simple, healthy dish perfect for warm days or as a light side. Combining crisp cucumbers with tender edamame and a savory sesame-soy dressing, it’s both flavorful and easy to prepare.

Ingredients

• 2 medium cucumbers, sliced
• 1 cup shelled edamame, cooked
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce

Instructions

1. Step 1: In a large bowl, combine the sliced cucumbers and cooked edamame.
2. Step 2: Drizzle sesame oil and soy sauce over the vegetables, then toss everything together until evenly coated.
3. Step 3: Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

• For extra crunch, sprinkle some toasted sesame seeds on top just before serving.
• Add a splash of rice vinegar or a pinch of red pepper flakes to brighten the flavor.
• Use frozen edamame for convenience; just thaw and drain before mixing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed chilled and should be tossed again before serving if any liquid collects at the bottom.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soybeans instead of edamame?

Edamame are young soybeans with a sweeter, milder flavor. Using mature soybeans will change the texture and taste, but you can substitute if needed—just cook them until tender.

Do I have to chill the salad before serving?

Chilling helps the flavors to blend and makes the salad more refreshing, but if you’re short on time, you can serve it immediately; just the sesame oil and soy sauce will be less settled into the vegetables.

Cucumber Edamame Salad Recipe

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★★★★★

4.6 from 110 reviews

A refreshing and healthy Cucumber Edamame Salad combining crisp cucumbers and protein-packed edamame, dressed with flavorful sesame oil and soy sauce. This easy no-cook salad is perfect as a light side dish or snack.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegan

Ingredients

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Salad Ingredients

• 2 large cucumbers, thinly sliced
• 1 cup shelled edamame (cooked and cooled)
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce

Instructions

1. Prepare Ingredients: Thinly slice the cucumbers and ensure the edamame is cooked and completely cooled to maintain crispness in the salad.
2. Mix Salad: In a large bowl, combine the sliced cucumbers and edamame. Drizzle with sesame oil and soy sauce. Toss gently to coat all ingredients evenly with the dressing.
3. Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld together and serve chilled for the best taste.

Notes

• Use freshly cooked or thawed edamame for the best texture.
• Adjust soy sauce quantity to taste to manage the saltiness.
• Optional garnish: sprinkle with toasted sesame seeds or chopped green onions for extra flavor and presentation.
• This salad is best served cold and consumed within 2 days for freshness.

Keywords: cucumber salad, edamame salad, vegan salad, Asian salad, sesame oil salad, healthy side dish