Quick Soy Sesame Cucumber Edamame Salad

White and blue bowl with sliced cucumber and edamame mixed together with sesame seeds on top.

Quick Soy Sesame Cucumber Edamame Salad

My quick and easy sliced cucumber and edamame salad uses frozen, shelled edamame that we steam, plus thinly sliced cucumber. We drizzle it with my easy-but-mouthwatering concoction of nutty sesame oil, soy sauce and apple cider vinegar for the most delicious, crunchy salad, whether you want to enjoy it as a side dish or eat it on its own.

Course Main Course, Salad, Side Dish, Snack

Cuisine American, Asian-Inspired

Diet Vegan, Vegetarian

Keyword easy edamame salad, High-protein vegan salad, no cook vegan salad recipe, quick cucumber salad recipe, shelled edamame recipe

Prep Time 10

Total Time 10

Servings

Calories 190kcal

Author Lauren McNeill, RD

Equipment

1 Small bowl

Ingredients

1 large english cucumber thinly sliced
1 cup frozen shelled edamame
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp sesame seeds
1 tbsp apple cider vinegar or rice vinegar

Instructions

Steam the frozen, shelled edamame. I like to do this by boiling water in a kettle and placing the edamame in a bowl, then pouring the boiling water over top and letting the edamame sit in the bowl to cook for 5-7 minutes.
Meanwhile, add your thinly sliced cucumber to a bowl.

I recommend slicing the cucumber as thinly as possible! If you have a mandoline slicer, use it here!

Add the cooked, shelled edamame to the bowl with the cucumber.
Drizzle the soy sauce, sesame oil and vinegar over the cucumber and edamame and stir well to combine. Sprinkle sesame seeds on top and enjoy!

Notes

Storing leftovers: Refrigerate leftovers in an airtight container for up to one day.

Nutrition