This simple Cucumber Edamame Salad is a quick, vegan, and oil-free side dish packed with flavor. Perfect for pairing with sushi or a vegan poke bowl, it's easy to make and full of fresh, healthy ingredients.
This Simple Cucumber Edamame Salad is the perfect addition to your meal! Whether you're serving sushi or a vibrant vegan poke bowl, this salad is light, tasty, and incredibly easy to prepare. Plus, it's 100% vegan and oil-free, making it a guilt-free option that everyone will love!
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Why You'll Love This Cucumber Edamame Salad
This simple salad combines the crunch of fresh cucumber with the protein-packed goodness of edamame. Tossed in a savory mix of coconut aminos, chili garlic sauce, and vegan furikake, it delivers an exciting blend of flavors. The best part? It's super quick to make, and the ingredients are easy to find, making it a fantastic go-to dish for any occasion.
Benefits of This Salad
- Vegan & Oil-Free: This dish is completely plant-based, making it perfect for those following a vegan lifestyle. It’s also free of any added oils, so you can enjoy the freshness of the ingredients without any added fat.
- Packed with Protein: Edamame is an excellent source of plant-based protein, making this salad a great choice for a protein boost.
- Easy to Make: With minimal preparation, you can whip up this salad in just a few minutes—perfect for busy days or last-minute gatherings.
Ingredients for Cucumber Edamame Salad
- 1 cup frozen shelled edamame
- 1½ to 2 English cucumbers - English cucumbers are best because they are less bitter and have fewer seeds than regular cucumbers, but any cucumber variety will work!
- 2 tablespoons coconut aminos (a soy-free alternative to soy sauce)
- 1 tablespoon chili garlic sauce (omit if you prefer a milder flavor)
- 1 tablespoon vegan furikake (Japanese seasoning blend)
- 1-2 scallions (green onions), thinly sliced
How to Make This Simple Cucumber Edamame Salad
- Prepare the Edamame: Start by thawing the frozen edamame in a bowl of warm water for about 5-10 minutes or follow the package instructions for quick cooking. Once thawed, drain and add to a large mixing bowl.
- Chop the Cucumbers: Wash & dry your cucumber and cut into quarters. Carefully use your palm or flat-bottomed glass to slightly crush your cucumber. Then cut the cucumbers into bite sized chunks. (You can skip crushing the cucumber, but I think it adds to the flavor & enjoyment of the salad.)
- In the large bowl with the edamame, add the cucumbers and add the remaining ingredients.
- Thoroughly mix until everything is coated and give it a taste! Adjust the seasonings to your liking. Serve immediately or refrigerate for up to 2 hours before serving.
Perfect Pairings
This Cucumber Edamame Salad is a versatile side dish that pairs wonderfully with many meals, especially Japanese-inspired dishes. It’s perfect alongside sushi or as part of a vegan poke bowl. The bright flavors complement the richness of sushi rolls or the savory notes of marinated tofu, avocado, and rice in a poke bowl.
Tips for Customizing Your Salad
- Add Avocado: For extra creaminess, add diced avocado to the salad for a delightful contrast to the crunchy cucumber and edamame.
- Adjust Spice Level: If you prefer a milder version, simply omit the chili garlic sauce or reduce the amount to taste.
- Add More Veggies: You can toss in other veggies like shredded carrots or radishes for added color and texture.
This Cucumber Edamame Salad is a fast, healthy, and delicious option that's perfect for any occasion. Whether you're preparing it as a side dish or a light main course, it's a crowd-pleaser that's easy to make and satisfying. Plus, it’s vegan, oil-free, and packed with flavor—what’s not to love?
Give this simple recipe a try and let us know how it pairs with your favorite dishes! Enjoy the perfect balance of crunch, protein, and flavor in every bite.
FAQ
Yes! Make this salad in advance and store it in the fridge for up to 2 days.
Swap the coconut aminos for ½-1 tablespoon of soy sauce or tamari and ½ tablespoon of maple syrup.
If you don't have furikake add in a 1-2 teaspoons of toasted sesame seeds and crumble in half of a nori sheet.
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Recipe
Simple Cucumber Edamame Salad
Ingredients
- 1 cup frozen shelled edamame
- 1½-2 English cucumbers*
- 2 tablespoons coconut aminos
- 1 tablespoon chili garlic sauce omit if you don't like spice
- 1 tablespoon vegan furikake
- 1-2 scallions, greens and whites very thinly sliced
Instructions
- Prepare the Edamame: Start by thawing the frozen edamame in a bowl of warm water for about 5-10 minutes or follow the package instructions for quick cooking. Once thawed, drain well and add to a large mixing bowl.
- Chop the Cucumbers: Wash & dry your cucumber and cut into quarters lengthwise. Carefully use your palm or flat-bottomed glass to slightly crush your cucumber. Then cut the cucumbers into bite sized chunks. (You can skip crushing the cucumber, but I think it adds to the flavor & enjoyment of the salad.)
- Combine it all: In the large bowl with the edamame, add the cucumbers and the remaining ingredients.
- Thoroughly mix until everything is coated and give it a taste! Adjust the seasonings to your liking. Serve immediately or refrigerate for up to 2 hours before serving.
Notes
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