Cucumber Edamame Salad

Crisp, cool, and bursting with bold umami flavor, this Cucumber Edamame Salad is the kind of dish that disappears the moment it hits the table. Tender edamame, crunchy cucumber, creamy feta, and a fiery chili crisp dressing come together in one irresistible bowl. It requires zero cooking, minimal prep, and delivers maximum flavor payoff every single time. Whether you need a quick weeknight side or a crowd-pleasing potluck dish, this salad delivers. You’ll learn the best tips, variations, and serving ideas to make this recipe your go-to all year long.

Why You’ll Love This Recipe

This Cucumber Edamame Salad is everything a great salad should be: fast, flavorful, and absolutely addictive. There is no cooking involved, which means you can have this vibrant dish on the table in under ten minutes. The combination of creamy edamame and crisp cucumber creates an incredible textural contrast that keeps every bite interesting. Crumbled feta adds a salty, tangy richness that balances beautifully against the heat of chili crisp and the nuttiness of sesame oil. The honey and rice vinegar dressing ties everything together with a sweet-and-sour punch that is completely craveable. This edamame cucumber salad is naturally protein-packed, making it satisfying enough to enjoy as a light lunch. It also stores well in the fridge, so meal preppers will absolutely love it. Serve it with tortilla chips for scooping and watch it become a permanent staple in your recipe rotation.

Ingredients List for the Cucumber Edamame Salad

You only need a handful of fresh, pantry-friendly ingredients to pull this recipe together. Here is everything you will need for this bold and crunchy Cucumber Edamame Salad:

• 2 cups frozen shelled edamame (defrosted)

• 2 cups cucumber (seeds removed and diced small)

• ⅓ cup crumbled feta cheese

• 4 green onions (sliced thin)

• 1 ½ Tbsp soy sauce

• 1 ½ Tbsp chili crisp

• 1 Tbsp sesame oil

• 1 Tbsp rice vinegar

• 1 Tbsp honey

• 2 cloves garlic (minced)

• Sesame seeds (as garnish)

• Tortilla chips

Pro Tips

Getting the most out of your Cucumber Edamame Salad comes down to a few key techniques that make a real difference.

Remove the cucumber seeds. This is non-negotiable. Seeds release excess moisture that will water down your dressing and make the salad soggy. Use a spoon to scoop them out before dicing, and your salad will stay crisp for days.

Defrost edamame properly. Run frozen edamame under cold water until fully thawed, then pat them dry with a paper towel. Excess moisture from the edamame can dilute the dressing, so drying them thoroughly ensures bold, concentrated flavor in every bite.

Let the flavors meld. While this chilled edamame salad can be enjoyed immediately, letting it sit in the refrigerator for 20 to 30 minutes before serving allows the dressing to fully penetrate the ingredients. The garlic, chili crisp, and sesame oil deepen in flavor beautifully as the salad rests, making every scoop even more satisfying.

Instructions

Follow these simple steps to bring your Cucumber Edamame Salad together perfectly every time.

Step 1: Add all ingredients to your mixing bowl and mix. Store in the fridge for up to four days or enjoy immediately.

Step 2: Mix right before serving to incorporate any dressing that fell to the bottom of the bowl/container. Top with a sprinkle of sesame seeds, and serve with tortilla chips. This salad is meant to be scooped!

Variations

One of the best things about this Cucumber Edamame Salad is how easily it adapts to your preferences and pantry.

Make it vegan. Simply swap the crumbled feta for a plant-based feta alternative and replace the honey with maple syrup or agave nectar. The bold chili crisp and sesame dressing remain just as punchy and satisfying without any animal products.

Add a protein boost. Turn this side dish into a complete meal by folding in shredded rotisserie chicken, cooked shrimp, or cubed baked tofu. The savory, spicy dressing pairs beautifully with nearly any lean protein you have on hand.

Spice it up or dial it down. If you love heat, add an extra half tablespoon of chili crisp or a pinch of red pepper flakes. Prefer a milder flavor profile? Reduce the chili crisp and add a squeeze of fresh lime juice instead for brightness without the burn.

Storage and Serving

This Cucumber Edamame Salad stores wonderfully, making it an ideal meal prep recipe. Transfer any leftovers to an airtight container and refrigerate for up to four days. The flavors actually continue to develop overnight, so day-two servings are often even more delicious than day one.

Before serving from the fridge, give the salad a thorough stir to redistribute the dressing that naturally settles at the bottom of the container. Add the sesame seed garnish fresh each time to keep the presentation looking its best.

For serving, this salad shines as a side dish alongside grilled chicken, fish tacos, or any Asian-inspired main course. It also works beautifully as a standalone snack or light lunch. Always serve it with tortilla chips on the side so everyone can scoop up every last bite in the most satisfying way possible.

FAQs

Can I make this Cucumber Edamame Salad ahead of time?
Yes, absolutely. This salad is an excellent make-ahead dish. Prepare it up to one day in advance, store it in an airtight container in the refrigerator, and stir well before serving. Hold off on adding the sesame seed garnish until just before serving.

Where can I find chili crisp?
Chili crisp is widely available at most grocery stores in the Asian foods aisle, at Asian grocery stores, or online. Popular brands include Lao Gan Ma and Fly By Jing. It adds irreplaceable texture and heat, so do not skip it.

Can I use fresh edamame instead of frozen?
Yes. If fresh shelled edamame is available, it works perfectly. Simply blanch it in boiling salted water for two to three minutes, drain, and cool completely before adding it to the salad.

Is this salad gluten-free?
The recipe contains soy sauce, which typically includes wheat. To make this salad gluten-free, substitute tamari or coconut aminos in equal amounts. Also confirm that your tortilla chips are certified gluten-free.

What can I serve instead of tortilla chips?
If you prefer a different vehicle for scooping, rice crackers, pita chips, or cucumber rounds all work wonderfully. You can also serve the salad over steamed rice or noodles for a heartier meal.

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