Cucumber Edamame Salad

This cucumber edamame salad with its refreshing sesame ginger dressing is the perfect light lunch or side dish for any summer meal. It’s the quick and easy salad I crave on the hottest summer days.

A zesty ginger sesame lime dressing adds a burst of flavour to the crunchy cucumber, creamy avocado, and plump edamame beans. Toasted sesame seeds and an (optional) sprinkle of gochugaru chilli flakes add a nutty crunch and spicy twist to this Asian-style edamame salad.

The spicy edamame salad is also naturally plant-based (packed with plant protein) and gluten-free (with tamari), making it a versatile option for a quick, no-cook dinner.

Why I love this cucumber edamame salad

This Asian cucumber salad with edamame is a staple in my kitchen:

• It’s super easy to make: Simply whisk together the dressing ingredients and toss it with the salad ingredients for a quick and delicious summer salad.
• It’s versatile: Serve the salad as a side dish, a light dinner or a potluck contribution. It’s also customisable – add some crispy tofu or feta cheese for extra protein, or swap out the cucumbers for bell peppers or red onions.
• It’s bursting with flavour: The tangy dressing is absolutely flavour-packed. And, combined with fresh cucumber, plump green edamame beans, and creamy avocado, the salad has the perfect balance of bright Asian flavours and crunchy texture.

Ingredients and substitutes

This salad uses only three essential ingredients – edamame, cucumber and avocado. While I wouldn’t substitute any of these, you can go ahead and play with the flavours of the salad to make it your own!

See the recipe card for exact ingredient quantities and full edamame salad recipe.

Ginger sesame lime salad dressing

• Oil: I use toasted sesame oil (for its nutty flavour) combined with a more neutral salad dressing oil (extra virgin olive oil or avocado oil). But you can swap the salad oil with your preferred oil, you can even opt for some chilli oil or chilli crisp!
• Soy sauce: What would an Asian salad be without soy sauce? It adds that salty fermented umami flavour I love. You can use all-purpose, light or low-sodium soy sauce. Or swap it for tamari or coconut aminos.
• Rice vinegar: This mild vinegar adds acidity to the dressing. It’s also called rice wine vinegar.
• Limes: Fresh lime juice layers the acidity and adds a pleasing zing to the salad dressing. You can swap it for more rice vinegar if you don’t have limes.
• Maple syrup: It keeps the salad refined sugar-free yet slightly sweet, but you can also opt for palm sugar or any other sweetener you prefer.
• Ginger: Last, but not at all least, ginger root adds that refreshing, spicy flavour. Use a microplane or grinder plate to finely grate fresh ginger.

Main salad ingredients

• Edamame beans: I use shelled edamame beans for convenience. If you’re using frozen edamame, you can speed up defrosting by rinsing them in hot water. The protein-packed edamame beans are the main ingredient of this salad, and I highly recommend giving them a try if you haven’t before!
• Cucumbers: You can use English cucumbers (regular) or Persian cucumbers. The small, crunchy Persian cucumbers are actually perfect for salads because they have fewer seeds and thinner skin. You can remove the skin and seeds when using regular cucumbers, but I don’t even bother with this recipe. It’s all about quick and easy! One whole English cucumber is roughly three Persian cucumbers. But you can add more or less to your preference, this is the unfussiest of recipes!
• Green onions: Thinly sliced green onion (scallions or spring onions) add a mild onion flavour to the salad.
• Avocado: Ripe avocados add a creamy and buttery texture to the dairy-free salad. Combined with the dressing, it also gives the salad serious sushi vibes.

Garnishes and flavouring

• Toasted sesame seeds: Sesame seeds add a pleasing crunch and nutty flavour. You can toast them in a dry frying pan or do a large batch in the oven. See how to toast sesame seeds for step-by-step instructions.
• Gochugaru: You can use your favourite crushed red pepper flakes, but I find seedless flakes like gochugaru or Aleppo pepper work best. Or omit it for a non-spicy salad.
• Salt: Use fine sea salt or kosher salt to balance the flavours of the salad.

Also, sprinkle the salad with some of the reserved sliced green onion.

How to make cucumber edamame salad

This Asian-inspired crunch salad is as simple as it gets. Mix your salad ingredients, gently dress with your homemade salad dressing, garnish, and enjoy!

Step 1: Make the dressing. In a small bowl, whisk together the olive oil, toasted sesame oil, soy sauce, rice vinegar, lime juice, maple syrup, and grated ginger until well combined.

Step 2: Assemble the salad. In a large mixing bowl, add the edamame, cucumber, green onions, avocado, toasted sesame seeds, and (optional) gochugaru chilli flakes. Sprinkle with kosher salt and gently toss with your hands or a wooden spoon.

Step 3: Add the dressing. Pour the dressing over the salad and again gently toss until everything is coated.

Step 4: Garnish and serve. Sprinkle with some reserved green onions, more toasted sesame seeds, and chilli flakes. Then serve immediately.

Serving suggestions

This refreshing cucumber edamame salad is a flavourful, versatile salad, perfect for any occasion:

• Summer side dish: It pairs perfectly with grilled meats, seafood, or sushi, making it a great addition to any BBQ or outdoor gathering.
• No-cook dinner salad: The combination of fresh vegetables, protein-rich edamame, and creamy avocado makes this salad a satisfying and nutritious dinner option. It’s quick and easy to prepare, making it a perfect choice for those busy weeknights when you don’t want to spend too much time in the kitchen.
• Buddha bowl: Turn this cucumber edamame salad into a filling bowl with cooked grain such as quinoa! Sprinkle with fresh herbs, sliced red bell pepper, and chickpeas.
• Poke bowl: Spoon the salad over cooked sushi rice and top with slices of sushi-grade salmon, ahi tuna poke, or fried tofu.