Asian Cucumber Edamame Salad

Asian Sesame Cucumber Salad

The unofficial start to summer has arrived, and all I want to be eating these days is watermelon…and other freshness, like cucumbers.

Consider this sesame-seasoned cuke dish as the perfect picnic bring-along or refreshing side dish. It would pair well with most Asian-inspired meals, like soba noodle salads, kimchi fried rice, or tofu banh mi. It’d also make a nice addition to a wholesome grain bowl.

Edamame packs an extra crunch and a touch of protein alongside the thinly sliced cucumbers, while chili flakes add both spice and color. Be sure to leave a little time at the end for the flavors to mingle.

If you don’t have sesame seeds, crushed peanuts might make for a tasty topping, too!

Asian Cucumber Edamame Salad


  • 1 English cucumber, thinly sliced
  • 1/4 cup steamed and de-shelled edamame
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 Tbsp. rice wine vinegar
  • 1 1/2 tsp. soy sauce
  • 2 tsp. toasted sesame oil
  • 2 scallions, thinly sliced
  • ΒΌ cup cilantro, chopped
  • 1/2 tsp. sesame seeds, toasted
  • Red chili pepper flakes, to taste


  1. Toss cucumbers with salt and then place in a colander to strain for 20-30 minutes. The cucumbers will release water, so you'll want to place the colander in the sink.
  2. Meanwhile, make the dressing by whisking the sugar, rice wine vinegar, soy sauce, and toasted sesame oil.
  3. When cucumbers are finished straining, pat with a paper towel and then place in a medium-large bowl. Add edamame, and then drizzle in the dressing. Stir in the cilantro and scallions. Taste, adjusting salt, if needed. Sprinkle red chili pepper flakes, to taste.
  4. Spoon into a serving bowl, and scatter sesame seeds on top. If time allows, let sit in the fridge for 30 minutes for the flavors to mingle.

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