Cucumber Edamame Salad with Ginger Dressing

Get ready to shake things up with our refreshing and flavourful cucumber edamame salad recipe. Packed with crunchy cucumbers, protein-packed edamame, avocado, and a zesty ginger dressing, this simple, under 20-minute salad recipe is anything but ordinary.

Pouring salad dressing onto Cucumber Edamame Salad

Why You’ll Love Our Cucumber Edamame Salad 

If you’re looking for a refreshing salad that is easy to make in under 20 minutes and captures the essence of vibrant, fresh flavours, this cucumber edamame salad is just what you need. 

I love this recipe because it combines a medley of textures and tastes. The refreshing cucumbers, crunchy protein-packed edamame, and sweet corn, combined with the creamy richness of avocado, are perfectly balanced by the umami of soy sauce and the zing of fresh ginger, creating a delicious and harmonious dish.

Just like our 5 bean salad or chickpea feta salad, I love to serve it as an easy side dish for fish, chicken, or noodles. Alternatively, you can serve edamame cucumber salad as an appetiser – use crackers as a scoop to devour the whole bowl. 

There are no soggy leaves, which makes this a great salad recipe to transport for lunches, potluck gatherings, and picnics. It can also be divided into individual mason jars for weekly meal prep

This vegan cucumber edamame salad is packed with wholesome ingredients that feel so satisfying. No rabbit food salad here at all. 

What is Edamame?

Edamame are edible soybeans that are picked when they are young and green. Interestingly, they are the same soybeans used to make tofu, soy milk and soy sauce when they mature. You can buy edamame whole in pods or already deshelled with just the beans. 

Edamame is known for its high protein content and zero fat, which makes it a very healthy ingredient. We love using edamame for salads like our Edamame Pasta Salad and Oyster Mushroom Soba Noodle Salad. It is also a fantastic snack in lunchboxes or as an appetiser. 

Bowl of edamame beans surrounded by the other ingredients for cucumber edamame salad.

Can I Use Frozen Edamame, and How Should I Prepare It?

I haven’t seen fresh edamame here in Australia before. We usually buy frozen edamame pods and shelled edamame and store them in the freezer, ready to use anytime. 

To prepare frozen edamame, you can either blanch it for a few minutes quickly or steam it until al dente. If I am only cooking a small portion, I often pour boiling water over it in a bowl and let it sit for 1-2 minutes. It is very simple to cook edamame. 

If you like our cucumber edamame salad, you might also want to try other salads like Cucumber Finger Lime Salad and Spicy Smashed Cucumber.

Recipe Overview

Flavour/Texture: The wonderful textures in this salad are what make it so delicious! It is crunchy, crisp, and creamy! And together, this edamame cucumber salad is perfectly balanced by the umami of soy dressing with the zing of fresh ginger, creating a yummy salad.

Ease: It requires only a few simple steps to chop and assemble the fresh ingredients and whisk together the umami dressing.

Time: Other than a quick cook for frozen edamame, this recipe takes less than 20 minutes to make. 

Ingredients

These are the main ingredients you need for cucumber edamame salad:

Individually labelled ingredients for Cucumber Edamame Salad
  • Edamame: Young, green soybeans that add a crunchy texture and a boost of plant-based protein to the salad.
  • Cucumbers: I prefer Persian cucumbers for this salad as I am too lazy to peel. They have thin skin and few seeds but still have a refreshing crunch.
  • Avocado: My favourite is Hass avocado, as I love the creamy flavours, but you do you! Be sure the avocado is ripe but still firm. You don’t want mushy avocado in the salad. 
  • Corn: Sweet and juicy, corn kernels bring a burst of sweetness and colour to the salad. You can use canned corn, frozen corn or fresh corn off the cob. 
  • Green onions (Spring onions): Mild and slightly sweet, green onions add a fresh, onion-like flavour. I tend to use both white and green parts of green onions in my salads.
  • Toasted sesame seeds: Nutty and crunchy, these seeds enhance the flavour and texture of the dish. I used both black and white sesame seeds only because I like the contrasting colours against the green hues. However, you can use either one, which is fine. 
  • Soy sauce: Quality light soy sauce is essential for sauces and dressings in your pantry. If you need a gluten-free salad, use tamari instead.
  • Sesame oil: I love sesame oil’s fragrant, rich, nutty flavour, which complements the other ingredients.
  • Rice wine vinegar: Light and slightly tangy, it adds a delicate acidity to the dressing.
  • Lemon:  Adds a bright, citrusy note and balances the richness of soy sauce.
  • Ginger: Fresh and zingy, ginger provides a subtle heat and aromatic depth to the dressing.

Variations and Substitutions

Different types of cucumber: You can use other types of cucumbers like English cucumbers, regular garden cucumbers or even baby cucumbers like our Golden berry salad. Just be sure to peel and deseed them if they have tough skin or large seeds to maintain the salad’s desired texture.

Substitute for rice wine vinegar: If you don’t have rice wine vinegar (aka rice vinegar), you can substitute it with apple cider vinegar. 

Additional ingredients: To bulk up this salad, you can add leftover chicken, salmon, soba noodles, orzo or quinoa to the salad for a complete meal.

Other ingredients you can add such as bell peppers, celery, garlic, cashew nuts, 

Extra spiciness: For a little extra punch of flavour, I like to add shichimi togarashi Japanese chilli pepper flakes. This is totally optional. You can use red chilli flakes if you can’t find shichimi togarashi. 

Gluten free salad: If you need a gluten free salad, use tamari instead of soy sauce.

Alternative dressing: If you prefer a creamier salad, try our creamy garlic dressing. It would work well with this salad as well. 

Serve as an appetiser: This vegan edamame salad can be served over rice crackers or lettuce cups for something a little different. You can make your own crispy rice paper crackers by shallow-frying cut pieces of rice paper in hot oil.

Instructions

Step by step instructions for how to make cucumber edamame salad:

How to Make The Salad

Blanch edamame beans in boiling water for 2-3 minutes or until al dente. Drain edamame beans and set aside for assembly.

Cut cucumber into small pieces.

Bowl of edamame beans
Chopping cucumber on a wooden board with a knife

Peel and cut avocado into cubes.

Thinly slice green onions into small rounds.

Chopping avocado on a wooden board with a knife
Chopping scallions on a wooden board with a knife

Drain corn kernels if using canned or defrost frozen corn kernels with boiling water.  

How to Make Soy Ginger Dressing  

In a small bowl, add dressing ingredients and whisk until well combined.  

Whisking salad dressing for Cucumber Edamame Salad

How to Assemble the Salad

In a large bowl, add edamame, cucumber, avocado and corn together.

Add salad dressing and mix together. 

Scatter chopped green onions and toasted sesame seeds on top. 

Cucumber Edamame Salad ingredients in a bowl
Adding salad dressing to the ingredients of Cucumber Edamame Salad in a bowl
Mixing the ingredients of Cucumber Edamame Salad in a bowl

Refrigerate until ready to serve. 

How to Make This Salad Perfectly (Expert Tips)

Blanch the edamame properly: Boil the edamame just until tender and bright green. Do not cook edamame for too long otherwise they will lose their bite. 

Prep ingredients uniformly: Chop the cucumbers and avocados to a similar size to edamame for a visually appealing presentation and consistent texture.

Mix gently: Toss the salad ingredients together gently to avoid smashing the avocado and maintain the individual textures of each component.

Chill before serving: You can serve this salad immediately after prepping, but I prefer to serve this salad chilled. Refrigerate the salad for at least 20 minutes before serving to allow the flavours to meld together, enhancing its refreshing qualities.

Great Mains for This Salad

What to serve with cucumber edamame salad? Try these delicious recipes:

Sometimes you’re just after a simple meal and nothing beats the comfort of chicken fried rice or for a vegan meal try this vegan tofu fried rice instead. For a light lunch, opt for some home made California rolls.

Frequently Asked Questions

Is cucumber edamame salad vegan?

Yes, this salad is naturally vegan, making it a great option for plant-based diets.

Can I make this salad in advance?

Yes, you can definitely make this in advance. This is a great salad to make ahead of time for a potluck or dinner later in the evening. I would cut the avocado when ready to serve to avoid it getting brown or too mushy.

Can I use this salad recipe for meal prep?

This is a fantastic salad recipe for meal prep. I would put the salad dressing first at the bottom of jar/container and then layer ingredients on top. When ready to eat, add cut avocado and then mix with the dressing on the bottom.

How to store leftover salad?

Store any leftover salad in an airtight container in the refrigerator. It’s best consumed within 1-2 days for optimal freshness. The avocado may start to brown but it is still ok to eat.

So, when you need a quick and easy salad that is incredibly delicious, our edamame cucumber salad is sure to delight. Perfect for a quick lunch, summer potlucks, or outdoor picnics, this salad has you covered.

Individual serves of Cucumber Edamame Salad on deep fried rice paper

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Cucumber Edamame Salad in a bowl with gold serving spoons
Print Recipe
5 from 7 votes

Cucumber Edamame Salad with Ginger Dressing

Get ready to shake things up with our refreshing and flavourful cucumber edamame salad recipe. Packed with crunchy cucumbers, protein-packed edamame, avocado, and a zesty ginger dressing, this simple, under 20-minute salad recipe is anything but ordinary.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad
Cuisine: International
Suitable for Diet: Low Lactose, Vegan, Vegetarian
Additional Dietary: Egg Free, Low Carb, Nut Free, Plant-Based
Servings: 4 people
Calories: 297kcal
Author: Sammy Eng

Ingredients

Salad

Salad Dressing

Click on the toggle below for conversion to US Cooking Units.

Instructions

Salad

  • Blanch edamame beans in boiling water for 2-3 minutes or until al dente.
  • Drain edamame beans and set aside for assembly.
  • Chop cucumber into small pieces.
  • Peel and cut avocado into cubes.
  • Thinly slice green onions into small rounds.
  • Drain corn kernels if using canned or defrost frozen corn kernels.

Salad Dressing

  • In a small bowl, add dressing ingredients and whisk until well combined.

Assembly

  • Place edamame, cucumber, avocado and corn together.
  • Add salad dressing and mix together.
  • Scatter chopped green onions and toasted sesame seeds on top.
  • Refrigerate until ready to serve.

Notes

  • You can make this salad ahead of time but leave the avocado out until ready to serve. 
  • You can use other types of cucumbers like English cucumbers, regular garden cucumbers or even baby cucumbers. Just be sure to peel and deseed them if they have tough skin or large seeds to maintain the salad’s desired texture.
  • For a little extra punch of flavour, add shichimi togarashi or red chilli flakes. 
  • If you need a gluten-free salad, use tamari instead of soy sauce.
  • To bulk up this salad, add soba noodles to the salad for a complete meal.
  • A different way to serve salad is over rice crackers or lettuce cups.

Nutrition

Calories: 297kcal | Carbohydrates: 23g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 599mg | Potassium: 848mg | Fiber: 9g | Sugar: 6g | Vitamin A: 293IU | Vitamin C: 23mg | Calcium: 117mg | Iron: 3mg

*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

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