Sesame Cucumber Edamame Salad

Asian Sesame Cucumber Salad

The unofficial start to summer has arrived, and all I want to be eating are refreshing treats like watermelon, lots and lots of watermelon, and cucumbers, too.

This sesame-seasoned dish gets even better with time. It’s part of what makes it an ideal picnic bring-along. Put an hour aside to let the flavors mingle. And then serve it as a compliment to other summery dishes, whether a cold soba noodle salad, or warm yet light grain bowl.

Note: If you don’t have sesame seeds available, crushed peanuts are a great substitute.

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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