This Edamame Cucumber Salad is a cooling, crunchy side or main dish with BOLD flavor! Edamame is tossed with cucumbers, avocado, cilantro, and a furikake-infused dressing to leave you with a light yet filling salad that’s perfect for meal prep, potlucks, and everyday dinners.
Table of Contents
Who says cool and refreshing summer salads can’t fill you up?? That’s what this Cucumber Edamame Salad is all about! From the crisp, hydrating cucumbers to the protein-packed edamame to the boldly flavored dressing, it not only keeps you cool in the summer but also never leaves you hungry.
To make it, crisp cucumber, buttery avocado, and tender edamame are tossed in a bold, savory-sweet dressing made only from soy sauce, lime juice, sesame oil, and furikake seasoning. Don’t skip those last two ingredients if you can help it—they bring so much fun flavor!
Whether you’re making it as a light lunch or a vibrant side dish, this salad is the kind of low-effort, high-reward recipe you’ll want on repeat. It’s refreshing yet satisfying, full of texture and contrast, and on the table in under 15 minutes.
Are you craving even more simple yet crave-worthy cucumber salads now? I have plenty to choose from, from the classics, like a Tomato Cucumber Salad and a Greek Tomato Cucumber Salad, to Asian-inspired favorites, like my copycat Din Tai Fung Cucumber Salad and this Thai Cucumber Salad.
Ingredient notes
- Edamame – Opt for frozen shelled edamame. Just boil or steam it according to the package, then rinse it under cold water to cool it quickly.
- English cucumber – One of the star veggies in this cool and refreshing dish! You don’t need to peel or scoop out the seeds from English cucumbers because of their thin and tender skin and lack of seeds. Persian cucumbers work just as well as a substitute.
- Avocado – Creamy avocado balances the crunchy elements and adds a boost of healthy fats.
For the salad dressing:
- Soy sauce – I use low-sodium soy sauce as the salty, umami-rich base. For a gluten-free version, use tamari or coconut aminos as a substitute.
- Lime juice
- Rice vinegar
- Sesame oil
- Honey – Or use maple syrup or agave syrup as a substitute.
- Furikake – This Japanese seasoning blend, made with toasted sesame seeds, seaweed, and dried fish flakes, adds crunch and an ocean-y umami flavor. Look for it in the international aisle or at Asian markets. If you can’t find it or need your salad to be fully vegan, use toasted sesame seeds and a sprinkle of sea salt as an alternative.
- Shallot
- Seasonings – A little optional heat from cayenne or red pepper flakes adds dimension to the dressing. You’ll also need salt and pepper to get the flavor just right.
How to make it
- Make the Dressing: Whisk the salad dressing ingredients together in a small bowl until combined.Taste and season with salt if needed.
- Assemble the Salad: Add all of the salad ingredients to a large bowl.Pour the dressing over the top, then gently toss everything together until evenly coated. Enjoy!
Tips and tricks
- Want to turn up the flavors? Make the dressing several hours in advance to allow the shallot to soften, the acidity to mellow, and the overall flavor to become more cohesive. Just keep it in a sealed jar in the fridge until it’s time to pour it over the salad.
- Pat the cooked edamame and cucumber slices dry with a paper towel. This will soak up any extra moisture that could dilute the dressing and make the salad soggy.
- Once it’s assembled, set the salad aside and let it marinate for 10 to 15 minutes. This gives the dressing a chance to soak into the edamame and cucumbers, enhancing the overall flavor.
Variations
Don’t think you’re limited to what’s in the recipe card! You can customize this salad based on what you like, what’s in your fridge, or what you’re craving. Here are some ideas:
- Crunchy veggie add-ins – Add thinly sliced radishes, bell peppers, scallions, carrots, or snap peas.
- Bulk it up with leafy greens – Add a handful of chopped baby spinach, shredded napa cabbage, or crunchy romaine.
- Optional fruit add-ins – Add diced mango, pineapple, mandarin, or tangerine segments.
- Toppings and texture – Consider sprinkling crushed peanuts, cashews, sesame seeds, or extra furikake on top for extra crunch and umami.
- Turn up the heat – Stir a drizzle of sriracha or a tablespoon of chili crisp into the dressing.
Serving suggestions
A cucumber edamame avocado salad always comes in handy for meal prep. It’s easy to prep ahead of time and stays fresh for quite a while! I’ll usually treat myself to a bowl for lunch, along with a side of fried rice, homemade sushi, or a few lettuce wraps to stretch the meal a bit further.
You also can’t go wrong serving this edamame cucumber salad as a side dish. I highly recommend pairing it with Asian-inspired mains, especially ones with bold, savory flavors that could use a fresh, cooling contrast, such as:
- Salmon – Baked Miso-Glazed Salmon, Honey Sriracha Salmon, or Bang Bang Salmon pairs beautifully with the citrusy, sesame crunch.
- Bowls – Use the salad as a topping for Spicy Peanut Tofu Bowls, Spicy Tuna Bowls, or a Spicy Shrimp Sushi Bowl.
- Meatballs – Sticky Mongolian Meatballs or Thai Curry Meatballs get a refreshing lift from the cucumber and herbs.
- Noodles – The bold flavors in Spicy Cumin Lamb Noodles or Kung Pao Noodles are delicious with a cool, tangy salad like this.
And to round out the meal, add some fluffy rice and any one of these 30+ Asian Side Dishes!
Make ahead and storing
This Asian cucumber salad is great for meal prep. Just wait to add the avocado and dressing until right before serving so they stay fresh and vibrant.
Transfer the partially assembled or leftover salad to an airtight container and keep it in the fridge for 2 to 3 days.
Keep in mind that the leftover avocado will brown and the cucumber will soften over time. The sooner you enjoy your leftovers, the better.
Erin’s wine pairings
This salad pairs beautifully with crisp, aromatic wines that can hold their own alongside bold, zippy flavors:
- Chilled Riesling brings a lovely balance of acidity and subtle sweetness.
- The citrus notes in Sauvignon Blanc pair exceptionally well with fresh, vibrant salads.
- A dry Prosecco adds a refreshing sparkle if you’re looking for something bubbly.
More Asian-inspired salad recipes
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Full Recipe
Cucumber Edamame Salad
Equipment
Ingredients
Dressing:
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 Tablespoon honey (or maple syrup)
- 1 Tablespoon furikake (or sesame seeds)
- 1 shallot (minced)
- Pinch red pepper flakes (or cayenne, if desired)
- Salt and pepper (to taste)
Salad:
- 1 cup shelled edamame (cooked and cooled)
- 1/2 English cucumber (sliced into half moons)
- 1 medium avocado (diced)
- 1/4 cup chopped cilantro
Instructions
- In a small bowl, whisk together the dressing ingredients. Season with salt, to taste.
- Add the salad ingredients to a large bowl. Pour the dressing over the salad and toss to combine.
- Enjoy!
Notes
- This Asian cucumber salad is great for meal prep. Just wait to add the avocado and dressing until right before serving so they stay fresh and vibrant.
- Transfer the partially assembled or leftover salad to an airtight container and keep it in the fridge for 2 to 3 days.
- Keep in mind that the leftover avocado will brown and the cucumber will soften over time. The sooner you enjoy your leftovers, the better.
- Want to turn up the flavors? Make the dressing several hours in advance to allow the shallot to soften, the acidity to mellow, and the overall flavor to become more cohesive. Just keep it in a sealed jar in the fridge until it’s time to pour it over the salad.
- Pat the cooked edamame and cucumber slices dry with a paper towel. This will soak up any extra moisture that could dilute the dressing and make the salad soggy.
- Once it’s assembled, set the salad aside and let it marinate for 10 to 15 minutes. This gives the dressing a chance to soak into the edamame and cucumbers, enhancing the overall flavor.
- Crunchy veggie add-ins – Add thinly sliced radishes, bell peppers, scallions, carrots, or snap peas.
- Bulk it up with leafy greens – Add a handful of chopped baby spinach, shredded napa cabbage, or crunchy romaine.
- Optional fruit add-ins – Add diced mango, pineapple, mandarin, or tangerine segments.
- Toppings and texture – Consider sprinkling crushed peanuts, cashews, sesame seeds, or extra furikake on top for extra crunch and umami.
- Turn up the heat – Stir a drizzle of sriracha or a tablespoon of chili crisp into the dressing.
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