This Easy Japanese Edamame Salad is filled with flavor. Made with edamame, cucumbers, and Asian seasonings, it is a great side option and is ready in less than 20 minutes.
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If you are looking for a nutritious filling salad, this edamame and cucumber salad is a great option. It is made with soy sauce, rice wine vinegar, chili oil, chili flakes, and sesame seeds to make a crowd-pleasing favorite.
Serve this refreshing side with Chinese Takeaway Salt and Pepper Chicken Wings, Quick Chinese Beef Noodles Recipe, Jumbo Chinese Vegetable Spring Rolls and Crunchy Asian Cucumber Salad.
Why You Should Try This Recipe
- This Asian salad is high in protein and is made with bold, delicious flavors.
- It can be served as a main dish or as a side dish with various dishes, such as Sweet Potato Sushi Rolls and Easy Honey Sriracha Sauce.
- Adjust the seasoning to suit your taste. For example, add more chili oil for a spicier salad.
- Double or triple the recipe to feed a crowd.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Edamame: For this recipe, buy readymade or frozen edamame beans. If they are frozen, follow the instructions on the packaging to cook them correctly.
- Cucumber: I use English cucumbers for this recipe, but you can also use Persian cucumbers. Wash and dice them.
- Soy sauce: To add an umami flavor to the salad
- Rice wine vinegar: This will add a tart flavor to the salad.
- Honey: Honey adds sweetness to the edamame cucumber salad, giving it a yin-yang flavor.
- Ground ginger: Adds sweet and spicy notes to the salad.
- Chili oil: For heat.
- Chili flakes: To garnish.
- Sesame seeds: To garnish
- Sesame oil: For the dressing.
Tips and Substitutions
- Edamame: If you make the beans on the stove, do not overcook them; they will fall apart and lose their crunch.
- Cucumber: You can swap Asian cucumbers with English cucumbers.
- Dressing: Taste the dressing as you go and adjust the seasoning if necessary.
Recipe FAQs
Serve edamame with white rice, sushi, tempura and other delicious Japanese dishes.
Edamame can be refrigerated in an airtight container for up to 5 days. before serving, let it come to room temperature or heat it in a microwave for 30 seconds.
More Delicious East Asian Recipes
Easy Japanese Edamame Salad
Equipment
- chopping board
- knife
Ingredients
- 250 g of edamame
- ½ an English cucumber or 2 persion cucumbers
- 1 teaspoon of soy sauce
- 1 tablespoon of rice wine vinegar
- ½ teaspoon of honey
- ¼ teaspoon of ground ginger
- 1 teaspoon of chili oil
- 1 teaspoon of sesame oil
- 1 teaspoon of chili flakes to garnish
- 1 teaspoon of sesame seeds to garnish
Instructions
- Start by preparing the edamame beans by following the instructions on the packaging.
- As the edamame cooks, add soy sauce, rice wine vinegar, ground ginger, chili oil, honey and sesame oil to a bowl or jar and mix well.
- Once the edamame is ready, set it aside and let it cool.
- Next, wash and chop the cucumbers.
- Add the cucumbers and edamame to a bowl. Then pour the dressing on top and toss until combined.
- Finally, garnish the salad with chili flakes and sesame seeds.
Notes
- Edamame Beans: When cooking the beans on the stove, avoid overcooking them, as this can cause them to fall apart and lose their crunch.
- Cucumbers: Alternatively, you can use Asian cucumbers instead of English cucumbers for this recipe.
- Dressing: As you prepare the dressing, taste it and adjust the seasoning if needed.
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