Edamame Cucumber Salad

This Edamame Cucumber Salad is INSANELY amazing! It has tender edamame, crisp cucumber, and fresh herbs tossed in a sweet and savory sweet sesame chili sauce.

edamame cucumber salad with green onion garnish

As a registered dietitian, I love a good, hearty, ultra-satisfying salad — exactly like this edamame cucumber salad. It seriously hits all the notes.

It’s made in 5 minutes and is simple in execution, with only a few ingredients needed for each the salad base and the sauce. Plus you can purchase seedless cucumbers and pre-shelled edamame, cutting your prep work down further.

Edamame is full of fiber and plant-based protein and pairs wonderfully with crisp, hydrating, refreshing cucumber. Adding layers to our flavor (and layers of additional micronutrients and antioxidants) are fresh herbs, like green onion and cilantro.

And to elevate the flavor to the absolute next level, you’ve got this amazing sweet chili sesame sauce. With Thai sweet chili sauce, coconut aminos, garlic, ginger, and sesame oil and seeds, the flavor seriously catapults into a whole new league.

For more satisfying salads, check out my post on satisfying salad toppings and recipes like this Butternut Beetroot Salad, Nectarine Caprese Salad, Southwest Chicken Avocado Salad, and Poblano Corn Salad with Chicken.

Edamame Cucumber Salad Ingredients

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

10 ingredients to make edamame cucumber salad with sweet chili sesame dressing
  • Edamame: Rich in nutrients like plant-based protein, fiber, vitamins and minerals, edamame can play a role in improving heart health, blood sugar, and may even reduce the risk of some cancers (breast, prostate) and bone loss. Feel free to use pre-shelled edamame if you can find it! (Often in the freezer section, or even in some refrigerated produce sections – like both available at Trader Joe’s.)
  • Cucumbers: Cucumbers add a light, fresh, crispness – and nutritionally add a lot of hydration and micronutrients! I recommend using seedless varieties like Persian, mini cucumbers, or hothouse/ English cucumbers.
  • Fresh Herbs: You need green onions and cilantro. Both of which not only boost the flavor of this salad, but the nutrition, too.
  • Thai Sweet Chili Sauce: This sauce is a little bit of a shortcut, but packs quite a bit of flavor and lays a great foundation for our dressing!
  • Coconut Aminos: I love using coconut aminos as a naturally gluten-free, soy-free, and lower sodium option compared to soy sauce. You certainly can use low-sodium soy sauce, as well!
  • Sesame Oil & Seeds: Sesame brings a huge punch of flavor!
  • Garlic & Ginger: These aromatics add the finishing flavor notes to the dressing, tying everything together nicely!

How to Make This 5-Minute Salad

For complete instructions, please check out the recipe card at the bottom of this post.

close up of sweet chili sesame dressing poured over edamame cucumber salad
  1. Add edamame, chopped cucumber, and chopped herbs to a large bowl.
  2. Whisk together sauce ingredients and pour dressing over the salad.
  3. Gently toss together, then serve and enjoy!
a bowl of cucumber edamame salad

Substitution Notes:

  • Seeded Cucumbers can easily be seeded first. Slice in half, then use a spoon to scoop the seeds out.
  • Soy sauce can be equally substitute for coconut aminos.
  • Dried garlic and ginger can be used in the dressing. Use 1/4 teaspoon granulated garlic and 1/4 teaspoon ground ginger instead.
  • Parsley can be substituted for cilantro if you’re not a cilantro fan.
  • White sesame seeds can be used instead of black sesame seeds, or you can omit – you’ll still get some sesame flavor from the toasted sesame oil.
  • Avocado: okay, not a substitution, but to make this more of a filling meal on its on, try adding a diced avocado for some more fiber and healthy fats!

Storage, Freezing, & Reheating

I’ll be straight with you: this edamame cucumber salad is best fresh. If storing, keep in an airtight container in the fridge for no more than 2 days.

Note that the texture deteriorates the longer it sits. The dressing pulls out quite a bit of moisture from the cucumbers over time, making them lose their crispness and the sauce become more watery.

a large spoonful of edamame cucumber salad

Serving Suggestions:

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  • Salmon: I loooovveee making salmon bowls with a bed of rice, this cucumber edamame salad, and my bang bang salmon bites. SO delicious.
  • Chicken: For a super simple weeknight dinner, sometimes we’ll toss shredded rotisserie chicken into the salad or serve it with freshly grilled chicken.
  • Tofu: Make crispy tofu in the air fryer to pair with it.
  • Noodles, turning it into an edamame Asian-inspired pasta salad, or pairing it with something like some quick peanut noodles.
  • This Edamame Cucumber Salad is incredible, with edamame, crisp cucumber, and fresh herbs tossed in a sweet chili sesame sauce.

More Salad Recipes You’ll Love

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edamame cucumber salad with green onion garnish

Edamame Cucumber Salad

This Edamame Cucumber Salad is incredible, with edamame, crisp cucumber, and fresh herbs tossed in a sweet chili sesame sauce.
5 from 1 vote
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American, Asian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 127kcal
Author: Lindsey


  • 1 pound mini or seedless English cucumbers chopped
  • 1 cup edamame shelled
  • ½ cup green onion thinly sliced
  • ½ cup cilantro chopped

Sesame Sweet Chili Dressing

  • 2 tablespoons Thai sweet chili sauce
  • 2 tablespoons coconut aminos or soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated garlic or garlic paste
  • 1 teaspoon grated ginger or ginger paste
  • ½ teaspoon black sesame seeds


  • Chop cucumbers, green onion, and cilantro and add to a large bowl. If edamame is not already shelled, shell the edamame and also add to the bowl.
  • In a separate small bowl, whisk the dressing ingredients together.
  • Pour the dressing over the salad and gently toss to combine.
  • Serve and enjoy!


Calories: 127kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 260mg | Potassium: 385mg | Fiber: 3g | Sugar: 7g | Vitamin A: 379IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 2mg

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