If you’re looking for an easy way to use up cucumbers, specifically Persian cucumbers, look no further than this crispy and crunchy cucumber edamame salad with ginger-soy vinaigrette.

It’s insanely simple to make – the hardest part of this salad is measuring out the ingredients for the dressing. 

Plus, this easy cucumber edamame salad recipe is packed with over 12g of protein per serving, and happens to be the perfect summer salad to pack for work, a picnic, or a weekend camping trip. 

cucumber edamame salad in a bowl

Cucumber Edamame Salad Ingredients 

Here’s everything you’ll need to make this easy and simple crunchy cucumber edamame salad along with a few notes on ingredients. 

  • Persian cucumbers: You can use regular cucumbers, but Persian cucumbers have a sweeter flavor and crisp fresh texture that English cucumbers just don’t have 
  • Shelled edamame: I buy frozen and blanched shelled edamame, it’s usually in the freezer aisle of the grocery store next to the frozen peas (make sure it’s organic and non-GMO)
  • Cilantro
  • Green onions 
  • Lemon juice or rice wine vinegar
  • Olive oil
  • Honey: You can sub maple syrup instead if you prefer
  • Soy sauce
  • Sesame oil: Highly recommend getting toasted sesame oil for an even deeper sesame flavor
  • Fresh ginger
  • Kosher salt
  • Sesame seeds
cucumber edamame salad in a bowl

Serving Suggestions

Listing a few options below of how to enjoy this crunchy edamame salad, but of course, you do you. 

  • Eat it on its own. The obvious choice, but this makes a super easy and light lunch option if you enjoy it on its own. 
  • Pair it with white rice and/or crispy tofu. I love prepping this salad and storing it in the fridge as it makes a great accompaniment to a classic dinner of rice and tofu. And if you’re not vegan, you can swap out the crispy tofu for some crispy pan-fried salmon. 
  • Add it to soba noodles. Toss in some cold soba noodles or really any rice noodles to make this salad into a filling and balanced meal. The dressing acts as a light sauce for the noodles and tastes amazing! 
cucumber edamame salad in a bowl

Even More Crunchy Cold Salads

I can’t wait for you to make this salad! As always, love it when you rate and review the recipe, your feedback is always appreciated! 

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cucumber edamame salad in a bowl

Cucumber Edamame Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Yasmeen Ali
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2–3 servings 1x
  • Category: Salad
  • Cuisine: Japanese
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Description

If you’re looking for an easy way to use up cucumbers, specifically persian cucumbers, look no further than this crispy and crunchy cucumber edamame salad with ginger-soy vinaigrette.

Ingredients

Scale

Cucumber Edamame Salad

  • 3 medium persian cucumbers, chopped into small cubes
  • 1 cup cooked edamame
  • 4 medium scallions/green onions, thinly sliced on a bias
  • 1/2 cup cilantro, finely chopped

Ginger-Soy Vinaigrette

  • 2 tbsp lemon juice or rice wine vinegar
  • 2 tbsp low-sodium soy sauce or Bragg’s liquid aminos
  • 1 tbsp olive oil 
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or maple syrup (feel free to use 2 tbsp if you prefer the dressing sweeter)
  • 1/2 tsp fresh ginger, finely minced (sub with ginger powder)
  • Kosher salt, only if needed
  • Toasted sesame seeds for garnish

Instructions

  1. Start by chopping up all the veggies and add them into a large bowl. 
  2. Next, add all of the sesame dressing ingredients into a jar and whisk to combine. Adjust salt and honey as needed. 
  3. Pour the dressing over the salad and toss to combine. Garnish with sesame seeds and enjoy! 

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