Name: Edamame, Carrot and Cucumber Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 cups Shelled edamame (cooked and cooled); 1 cup Carrots, shredded or julienned; 1 cup Cucumber, thinly sliced or julienned; 2 Green onions, sliced; 2 tbsp Fresh cilantro or mint (optional), chopped; 2 tbsp Rice vinegar or lime juice; 1 tbsp Sesame oil; 1 tbsp Soy sauce or tamari; 1 tsp Maple syrup or honey; Salt and pepper, to taste; 1 tsp Sesame seeds (optional, for garnish)

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Edamame, Carrot and Cucumber Salad is a fresh, crisp, and protein-packed dish that I love tossing together when I want something light yet filling. It’s loaded with crunchy vegetables and tender edamame, all brought together with a zesty dressing that makes every bite refreshing. Whether I serve it on its own or as a side, it’s always a hit.

Why You’ll Love This Recipe

I like this salad because it’s quick to make, super nutritious, and has a perfect balance of textures—crunchy, juicy, and slightly chewy from the edamame. It’s naturally vegan, gluten-free, and full of plant-based protein and fiber, making it a great option when I want a feel-good meal that doesn’t leave me feeling heavy. Plus, it keeps well in the fridge, so I can enjoy it for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shelled edamame (cooked and cooled)
Carrots (shredded or julienned)
Cucumber (thinly sliced or julienned)
Green onions (sliced)
Fresh cilantro or mint (optional, chopped)
Rice vinegar or lime juice
Sesame oil
Soy sauce or tamari
Maple syrup or honey
Salt and pepper
Sesame seeds (optional, for garnish)

Directions

I start by cooking the edamame according to the package instructions, then rinse it under cold water to cool it quickly.
In a large bowl, I combine the cooked edamame, shredded carrots, sliced cucumber, and green onions.
In a small bowl or jar, I whisk together rice vinegar, sesame oil, soy sauce, and maple syrup to make the dressing.
I pour the dressing over the salad and toss everything together until well coated.
I season with a bit of salt and pepper to taste.
I finish it off with fresh herbs and a sprinkle of sesame seeds if I’m using them.
I chill it for at least 15 minutes before serving for the best flavor.

Servings and timing

This salad makes about 4 servings. It takes around 15 minutes to prepare if I’m using pre-cooked edamame. It’s ready to eat right away, but I think it tastes even better after chilling for a short time.

Variations

Sometimes I add red bell pepper or thinly sliced radishes for extra crunch and color. I’ve also thrown in cooked quinoa or rice to make it more filling. If I’m craving spice, I mix in a little sriracha or chili flakes with the dressing. For a nutty twist, I top it with crushed peanuts or cashews.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s a cold salad, I don’t reheat it—it’s meant to be served chilled or at room temperature. If it starts to dry out, I just add a splash of vinegar or oil to refresh the flavors.

FAQs

Can I use frozen edamame?

Yes, I usually use frozen shelled edamame and cook it according to the package directions—it’s quick and easy.

What’s the best cucumber to use?

I prefer English or Persian cucumbers because they’re seedless and have a thin skin, so I don’t have to peel them.

Can I make this salad ahead of time?

Definitely. I often make it a few hours ahead and let it chill—the flavors blend nicely the longer it sits.

Is this salad good for meal prep?

It’s great for meal prep. I portion it into containers and keep it in the fridge for grab-and-go lunches or snacks.

Can I use a different dressing?

Sure—I sometimes switch it up with a peanut dressing or a lemon-olive oil vinaigrette, depending on what I’m in the mood for.

Conclusion

Edamame, Carrot and Cucumber Salad is one of my go-to recipes when I want something fresh, colorful, and nourishing. I love the mix of textures and how simple it is to throw together with ingredients I usually have on hand. Whether I’m serving it as a side dish or enjoying it as a light meal, it always leaves me feeling refreshed and satisfied.