Fresh, crisp, and seriously addictive. This super simple cucumber edamame salad is packed with colorful nutrients and flavor. Get ready to actually start craving vegetables with this delicious salad – and bonus, it’s meant to be scooped with chips!
You’ll also love my quinoa edamame salad, Greek bean salad, and chopped antipasto salad. Explore more healthy and filling salad recipes.
Recipe Highlights
- Simple ingredients. The base of the salad is only four simple ingredients, and the dressing is just as easy. You won’t need to go searching in a specialty grocery store to make this tasty salad recipe.
- Incredibly delicious. When I tell you this salad will have you craving vegetables, I seriously mean it. This cucumber edamame salad features savory green onions, spicy chili crisp oil, and creamy feta for the perfect balance of flavors and textures.
- Ready in 10-minutes. You’ll have this salad on the table in under 10 minutes with minimal chopping and light clean-up.
- Shockingly high protein. Thanks to a generous serving of edamame, this salad features an extra boost of plant-based protein and fiber.
Want more recipes with edamame? Try my tuna mayo rice bowls, no-chop quinoa edamame salad, and ground beef fried rice.
Key Ingredients and Swaps
- Frozen edamame: You’re looking for frozen edamame that’s been removed from the pods. You can find this in the freezer section of almost any grocery store. And yes, you just have to defrost it – no cooking needed!
- Chili crisp condiment: I like using the chili crisp condiment from Lao Gan Ma, which can be found in the Asian section at most grocery stores. You can use any brand you love.
- Soy sauce: You can use regular soy sauce, low sodium, or even gluten-free tamari if needed. Feel free to play around with the amount to suit your taste.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
How To Make Cucumber Edamame Salad
Step 1: Add all ingredients to a bowl.
Step 2: Toss to combine. Serve with chips and enjoy!
Serving Suggestions
For a snack or light lunch, I recommend serving with a side of tortilla chips. Use the chips to scoop your salad, and enjoy!
For a more filling lunch, I’d recommend serving with some extra protein. Canned tuna, canned salmon, cubed tofu, or shredded chicken would all be great toppers.
Common Questions
Cucumber edamame salad will stay good in the fridge for up to three days. Keep it stored in the fridge in a covered container – and feel free to dress it before storing. You may need to give it a quick mix before serving.
If you look closely, even seedless cucumbers have a little bit of a softer interior with small seeds. These are totally okay to eat – but in a meal prep salad like this, these “guts” can make the salad get wet and soggy over time. I recommend using a spoon to remove them to keep the salad crisp and fresh for longer!
Absolutely! The feta is a totally optional ingredient, and you can leave it out to make this recipe dairy-free.
More Filling Salads
Explore more healthy and filling salad recipes by a Registered Dietitian.
Italian Grinder Bean Salad
Quinoa Edamame Salad
Chickpea Cucumber Feta Salad
Cottage Cheese Chicken Salad
Cucumber Edamame Salad
Equipment
Ingredients
To Serve
- sesame seeds, as garnish
- tortilla chips
Instructions
- Add all ingredients to your mixing bowl and mix. Store in the fridge for up to four days or enjoy immediately.
- 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!
Notes
- This recipe makes 2-4 servings.
- Nutrition facts calculated for 1/4 of the recipe, and does not include the chips or sesame seeds.
- Use gluten-free tamari instead of soy sauce if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Added in some corn for a little extra volume it was overall delicious. Another amazing salad.
Great recipe. Really light and refreshing! I cut the oil in half and used one whole lime. I also added the Everything but Elote Seasoning from Trader Joe’s. Phenomenal side.
Easy and very yummy! This is a winner. I enjoyed it on a bed of quinoa and red lentils, but tortilla chips worked great too!
I made a big batch the the kids and me to have for lunch, we scooped with Fritos, yummy!
Oh my gosh, Fritos are a genius scooper! Thanks so much for your review.
So delicious and satisfying! I can’t stop making this. Last time I tripled the recipe and it was still gone within 24hours.
This makes me SO happy! Thank you so much for your review!