15-Minute Cucumber Edamame Salad

I’ve been making this cucumber edamame salad on repeat all summer, and I honestly can’t get enough of it! The crisp cucumbers and protein-packed edamame come together with the most delicious sesame-ginger dressing that takes just minutes to whisk up. It’s become my go-to side dish for everything from weeknight dinners to backyard BBQs, and everyone always asks for the recipe.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 18-22 g
• Fat: 26-30 g
• Carbohydrates: 28-34 g

Ingredients

For the salad:

• 8 cucumbers (sliced into 1/4-inch thick rounds)
• 1 1/2 cups edamame (I use Bird's Eye shelled edamame)
• 1/2 cup cilantro
• 1 bunch green onions (thinly sliced on a bias)

For the dressing:

• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for dressings)
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp soy sauce (I always use Kikkoman Less Sodium)
• 1 1/2 tbsp sesame oil
• 2 tsp maple syrup
• 2 garlic cloves (minced)
• 1 tsp fresh ginger (grated)
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1 1/2 tsp sesame seeds (toasted for a deeper nuttier aroma)

Step 1: Prepare the Dressing Base

• 3 tbsp olive oil
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 1/2 tbsp sesame oil
• 2 tsp maple syrup
• 2 garlic cloves
• 1 tsp fresh ginger
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

In a small bowl, whisk together the olive oil, rice vinegar, lime juice, soy sauce, sesame oil, and maple syrup until well combined.

Add the minced garlic, grated ginger, salt, and red pepper flakes, stirring to distribute the aromatics evenly throughout the dressing.

Let this sit for a few minutes while you prepare the salad components—this allows the flavors to meld and the garlic to infuse into the oil.

I always make my dressing first so it's ready to dress the salad immediately after assembly, which helps the vegetables stay crisp rather than sitting in liquid.

Step 2: Prepare the Fresh Vegetables and Herbs

• 8 cucumbers
• 1 bunch green onions
• 1/2 cup cilantro
• 1 1/2 cups edamame

Slice the cucumbers into 1/4-inch thick rounds and place them in a large serving bowl.

Thinly slice the green onions on a bias and add them to the bowl.

Roughly chop the cilantro and add it as well.

If your edamame isn't already shelled, shell them now and add to the bowl.

This mise en place approach keeps everything organized and ready for quick assembly.

Step 3: Dress and Finish the Salad

• dressing mixture from Step 1
• prepared vegetables and edamame from Step 2
• 1 1/2 tsp sesame seeds

Pour the dressing from Step 1 over the vegetables and edamame, then gently toss everything together until all the components are evenly coated.

Taste and adjust seasoning if needed—add more salt, lime juice, or soy sauce based on your preference.

I like to sprinkle the toasted sesame seeds on top just before serving rather than mixing them in, so they maintain their crunch and beautiful nutty aroma throughout the meal.

15-Minute Cucumber Edamame Salad

Delicious 15-Minute Cucumber Edamame Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings: 6 servings

Calories: 425

Ingredients Method

Ingredients

  

For the salad

• 8 cucumbers (sliced into 1/4-inch thick rounds)
• 1 1/2 cups edamame (I use Bird's Eye shelled edamame)
• 1/2 cup cilantro
• 1 bunch green onions (thinly sliced on a bias)

For the dressing

• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for dressings)
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp soy sauce (I always use Kikkoman Less Sodium)
• 1 1/2 tbsp sesame oil
• 2 tsp maple syrup
• 2 garlic cloves (minced)
• 1 tsp fresh ginger (grated)
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1 1/2 tsp sesame seeds (toasted for a deeper nuttier aroma)

Method

 

1. In a small bowl, whisk together the olive oil, rice vinegar, lime juice, soy sauce, sesame oil, and maple syrup until well combined. Add the minced garlic, grated ginger, salt, and red pepper flakes, stirring to distribute the aromatics evenly throughout the dressing. Let this sit for a few minutes while you prepare the salad components—this allows the flavors to meld and the garlic to infuse into the oil. I always make my dressing first so it's ready to dress the salad immediately after assembly, which helps the vegetables stay crisp rather than sitting in liquid.
2. Slice the cucumbers into 1/4-inch thick rounds and place them in a large serving bowl. Thinly slice the green onions on a bias and add them to the bowl. Roughly chop the cilantro and add it as well. If your edamame isn't already shelled, shell them now and add to the bowl. This mise en place approach keeps everything organized and ready for quick assembly.
3. Pour the dressing from Step 1 over the vegetables and edamame, then gently toss everything together until all the components are evenly coated. Taste and adjust seasoning if needed—add more salt, lime juice, or soy sauce based on your preference. I like to sprinkle the toasted sesame seeds on top just before serving rather than mixing them in, so they maintain their crunch and beautiful nutty aroma throughout the meal.