Edamame Cucumber Salad is our veggie forward version of everyone's favorite Asian cucumber salad. Edamame makes this a protein rich salad.
recipe originally published December 9, 2012
TABLE OF CONTENTS - Jump to any section:
Cucumber salad with extra protein
Edamame cucumber salad is our vegetable forward version of that light and refreshing cucumber salad served in Chinese restaurants. Every time we visit our favorite soup dumpling restaurant, I get at least two orders, and I often order more to take home.
This is a quick and easy recipe. After a decade of making the simple cucumber version, I recently added more veggies and protein rich edamame.
If you gravitate towards refreshing, lighter meals in the hot summer months, see these cool recipes for hot weather.
Two minute Asian salad dressing
Bright and slightly sweet with that zingy flavor we all love, this Asian salad dressing recipe is a classic. Super simple and made up of ingredients you just might already have in your pantry, this is a recipe that I will double or triple and just keep in the refrigerator.
The Asian salad dressing portion of this recipe makes enough dressing for this one 6 serving salad. The recipe is easily doubled / increased.
I simply add all ingredients to my favorite salad dressing bottle, shake, and refrigerate.
Best cucumber for this recipe
Asian cucumber salad calls for English cucumbers! English cucumbers are also called European or seedless cucumbers, though they do have very small seeds. English cucumbers have great crunch and less water content than a common garden cucumber.
I have also used the smaller Persian cucumbers, but they are smaller so use a few more than this recipe calls for.
Because of the higher water content, I do not recommend a garden cucumber. Save those for pickles!
What to serve with Asian cucumber salad
This Asian flavored cucumber salad goes with anything, in my opinion.
For those who want to pair this salad with like flavors, enjoy edamame cucumber salad with ginger sesame teriyaki burgers. Other entree options include vegetable fried rice or sesame scallop fried rice.
I honestly eat this with anything. Quickly air fry some crispy tofu to serve alongside or on top!
Marinating and storage
Once prepared, refrigerating this salad for at least one hour allows the vegetables to marinate and absorb the flavors of the dressing. Refrigerating overnight is even better.
Refrigerate leftover salad in a container with a tightly fitting lid. My rule for freshness is to enjoy this salad within three days.
Did you make this cucumber salad recipe?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
Edamame Cucumber Salad
A veggie forward version of everyone's favorite Asian cucumber salad. Edamame makes this a protein rich salad.
Ingredients
Easy Asian Salad Dressing
- 2 tablespoons rice wine vinegar
- 1 ½ tablespoons sesame oil
- 1 tablespoon tamari (soy sauce if not gluten and soy free)
- ½ tablespoon maple syrup
- 2 teaspoons chili oil or chili flakes
Edamame Cucumber Salad
- 10 ounces shelled edamame
- 2 English cucumbers, chopped
- 1 cup snap peas, thinly sliced
- ½ red bell pepper, minced
- 3 green onions, thinly sliced
- 3 Thai chili peppers, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- In a large bowl, whisk together the dressing ingredients. Set aside.
- Prep the salad ingredients and add them to the bowl with the dressing.
- Toss salad with dressing using tongs or forks.
- Season with sea salt to taste.
- Cover and refrigerate until ready to serve. See notes about marinating + storage suggestions.
Notes
Easy Asian Salad Dressing
The dressing recipe makes enough dressing for one 6 serving salad. Recipe is easily doubled / increased.
Best cucumber for this recipe
English cucumbers are best for this recipe. English cucumbers are also called seedless or European cucumbers, though they do have very small seeds. English cucumbers have great crunch and less water content than a common garden cucumber.
Persian cucumbers are also great, but they are smaller so use a few more than this recipe calls for.
Because of the higher water content, I do not recommend a garden cucumber. Save those for pickles!
Marinating and storage
Once prepared, refrigerating this salad for at least one hour allows the vegetables to marinate and absorb the flavors of the dressing. Refrigerating overnight is even better.
Refrigerate leftover salad in a container with a tightly fitting lid. My rule for freshness is to enjoy this salad within three days.
What to serve with cucumber salad
This Asian flavored cucumber salad goes with anything, in my opinion.
For those who want to pair this salad with like flavors, enjoy edamame cucumber salad with ginger sesame teriyaki burgers. Other entree options include vegetable fried rice or sesame scallop fried rice.
I honestly eat this with anything. Quickly air fry some crispy tofu to serve alongside or on top!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 80Total Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gSodium: 52mgCarbohydrates: 9gFiber: 5gSugar: 4gProtein: 7g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Leave a Reply