This easy Japanese-inspired edamame salad is a quick, refreshing side dish loaded with flavor and texture. I love how the crisp cucumber and protein-packed edamame are tossed in a tangy, sweet, and slightly spicy dressing. It’s perfect for busy days when I want something healthy and satisfying in just minutes.
Why You’ll Love This Recipe
I enjoy this salad for how light yet filling it is. The edamame gives me a good boost of plant-based protein, and the cucumber adds a fresh crunch. The dressing—made with soy sauce, sesame oil, rice wine vinegar, and a touch of chili oil and honey—brings a bold, balanced flavor that’s both savory and slightly sweet. It’s quick to prepare, easy to store, and works well on its own or as a side with mains.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
250 grams of edamame (fresh or frozen, shelled)
½ English cucumber (or 2 Persian cucumbers), diced
1 teaspoon soy sauce
1 tablespoon rice wine vinegar
½ teaspoon honey
¼ teaspoon ground ginger
1 teaspoon chili oil
1 teaspoon sesame oil
1 teaspoon chili flakes (for garnish)
1 teaspoon sesame seeds (for garnish)
Directions
If using frozen edamame, cook it according to the package instructions. Once cooked, allow it to cool.
Wash and dice the cucumber into small chunks.
In a bowl or small jar, mix together the soy sauce, rice wine vinegar, honey, ground ginger, chili oil, and sesame oil until smooth.
Add the cooled edamame and diced cucumber into a large mixing bowl. Pour the dressing over the salad and toss until evenly coated.
Garnish with chili flakes and sesame seeds. Serve immediately or chill slightly before serving.
Servings and timing
This recipe serves 2 people.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Variations
I sometimes add chopped red bell pepper or shredded carrots for more crunch and color.
For a spicier kick, I increase the chili oil or add extra chili flakes.
When I want a vegan version, I swap the honey with maple syrup or agave.
I’ve also added quinoa or brown rice to turn it into a full meal.
Toasted almonds or pumpkin seeds make great nut-free garnishes if I’m avoiding sesame.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. Since this is a cold salad, I usually serve it straight from the fridge or let it sit out for about 10 minutes to take the chill off. If I want it slightly warm, a quick 30-second reheat in the microwave works fine, though the cucumber will soften a bit.
FAQs
How long does edamame salad last in the fridge?
It lasts up to 5 days when stored in a sealed container in the refrigerator. I like to give it a quick stir before serving again.
Can I use fresh edamame instead of frozen?
Yes, I’ve used both. If using fresh edamame, make sure to boil them briefly and shell them before adding to the salad.
What does this salad pair well with?
I like serving it with grilled chicken, baked salmon, rice bowls, or alongside sushi rolls. It also works well as part of a picnic or lunchbox.
Is this recipe vegan?
As written, it contains honey, but I swap that with maple syrup or agave to make it vegan.
Can I adjust the flavor of the dressing?
Definitely. I sometimes add a little extra vinegar for more tang or more honey for sweetness. The dressing is easy to tweak based on what I’m craving.
Conclusion
This edamame salad has become one of my favorite quick dishes to prepare. It’s flavorful, protein-rich, and wonderfully fresh. Whether I’m making it as a light lunch or a side dish, it always delivers on taste and texture. I love how flexible it is, and it never fails to brighten up my meals.
This easy Japanese‑inspired Edamame Salad is a quick, refreshing side dish combining protein‑packed shelled edamame and crisp cucumber tossed in a tangy, slightly sweet and spicy dressing. Perfect for busy days when you want something healthy in minutes.
Ingredients
250 g shelled edamame (fresh or frozen)
½ English cucumber (or 2 Persian cucumbers), diced
1 teaspoon soy sauce
1 tablespoon rice wine vinegar
½ teaspoon honey
¼ teaspoon ground ginger
1 teaspoon chili oil
1 teaspoon sesame oil
1 teaspoon chili flakes (for garnish)
1 teaspoon sesame seeds (for garnish)
Instructions
If using frozen edamame, cook according to package instructions and allow to cool.
Wash and dice the cucumber into small chunks.
In a bowl or small jar, whisk together soy sauce, rice wine vinegar, honey, ground ginger, chili oil, and sesame oil until smooth.
In a large mixing bowl, combine the cooled edamame and diced cucumber. Pour the dressing over them and toss until evenly coated.
Garnish with chili flakes and sesame seeds. Serve immediately or chill slightly before serving.
Notes
Add chopped red bell pepper or shredded carrots for extra crunch and color.
For a spicier version, increase the chili oil or add extra chili flakes.
Make the salad vegan by swapping honey for maple syrup or agave.
Add quinoa or brown rice to turn it into a full meal.
Use toasted almonds or pumpkin seeds instead of sesame seeds if avoiding sesame.
