Name: Easy Japanese Edamame Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 250 g edamame (shelled or in pods as preferred); 1/2 English cucumber (or 2 Persian cucumbers), washed and chopped; 1 tsp soy sauce; 1 tbsp rice wine vinegar; 1/2 tsp honey; 1/4 tsp ground ginger; 1 tsp chili oil; 1 tsp sesame oil; 1 tsp chili flakes; 1 tsp sesame seeds

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Introduction

This easy Japanese Edamame Salad is a fresh and flavorful dish that’s perfect as a light snack or a side. Combining tender edamame with crisp cucumber and a tangy, spicy dressing, it’s both nutritious and delicious. Quick to prepare, it’s a great way to enjoy Japanese-inspired flavors at home.

A white bowl filled with a fresh salad made of bright green edamame beans and chopped cucumber pieces. The cucumber pieces are dark green on the edges with a pale green inside, cut into small chunky slices. The salad is sprinkled evenly with small white sesame seeds and red chili flakes scattered on top, adding texture and a splash of color against the green. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g of edamame
1/2 an English cucumber (or 2 Persian cucumbers)
1 tsp of soy sauce
1 tbsp of rice wine vinegar
1/2 tsp of honey
1/4 tsp of ground ginger
1 tsp of chili oil
1 tsp of sesame oil
1 tsp of chili flakes (to garnish)
1 tsp of sesame seeds (to garnish)

Instructions

Step 1: Prepare the edamame beans according to the instructions on the packaging, usually by boiling or steaming them until tender.
Step 2: While the edamame cooks, combine soy sauce, rice wine vinegar, ground ginger, chili oil, honey, and sesame oil in a bowl or jar. Mix well to create the dressing.
Step 3: Once the edamame is cooked, drain and let it cool completely.
Step 4: Wash and chop the cucumber into bite-sized pieces.
Step 5: In a large bowl, mix together the cooled edamame and chopped cucumber. Pour the dressing over and toss until everything is evenly coated.
Step 6: Garnish the salad with chili flakes and sesame seeds before serving for an extra layer of flavor and texture.

Tips & Variations

Swap chili oil with a mild sesame dressing for less heat if preferred.
Add chopped scallions or fresh cilantro for a fresh herb note.
Use frozen edamame for convenience—just make sure to thaw and drain well.
To make it vegan, ensure the honey is replaced with maple syrup or agave nectar.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the cucumbers crisp, it’s best to add the dressing just before serving if you plan to store it longer. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

A white bowl filled with a fresh salad made of bright green edamame beans and chopped cucumber pieces, both evenly mixed. The cucumber chunks have dark green skin and light green flesh with a slightly shiny and moist texture. The edamame beans appear smooth and plump. Scattered on top are tiny white sesame seeds and small reddish chili flakes, adding a contrast in color and texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh edamame instead of frozen?

Yes, fresh edamame works great. Just boil or steam the pods until tender, then shell the beans before using them in the salad.

Is this salad gluten-free?

This salad can be gluten-free if you use gluten-free soy sauce. Regular soy sauce typically contains wheat, so opt for tamari or a certified gluten-free brand.