Save to Pinterest The first time I made this salad was during a sweltering July heatwave when turning on the oven felt like a personal betrayal. My friend Sarah had just returned from Tokyo and kept talking about these chilled dishes they ate everywhere, so I decided to experiment with what I had in the freezer. The edamame had been sitting there for months, and the cucumber in my crisper drawer was begging to be used before it turned into something unrecognizable.
I brought this to a potluck last summer and watched three different people ask for the recipe within ten minutes of arriving. My cousin usually refuses to eat anything green, but she went back for seconds and later cornered me in the kitchen demanding to know exactly what I put in that dressing. Something about the combination of crisp cold vegetables with that rich nutty sesame flavor just hits differently when the weather is warm.
Ingredients
- Shelled edamame: These little protein packed soybeans are the backbone of the whole dish and they freeze beautifully so you can always have them ready
- Cucumber: English or Persian cucumbers work best here because they have fewer seeds and stay super crisp even after sitting in dressing
- Green onions: They add this mild sharpness that cuts through the rich sesame oil and brightens everything up
- Red bell pepper: Totally optional but I love the pop of color and the subtle sweetness it brings to the party
- Toasted sesame oil: Do not skip the toasted part, regular sesame oil is basically flavorless and you need that deep nutty taste
- Rice vinegar: This gives you that perfect gentle acid without being too harsh or aggressive like some vinegars can be
- Soy sauce or tamari: The umami foundation that ties everything together, use tamari if you need to keep it gluten free
- Honey or maple syrup: Just enough to round out the sharp edges and help the dressing emulsify properly
- Fresh ginger: Fresh is non negotiable here, the jarred stuff does not even come close to the same bright zingy flavor
- Garlic: One clove might not seem like much but it definitely makes its presence known in the finished dish
- Toasted sesame seeds: These go in the dressing and on top because double sesame is never a bad idea
- Fresh cilantro: If you are one of those people who thinks cilantro tastes like soap, just skip it or use basil instead
Instructions
- Get your edamame ready:
- Boil those beans in salted water for about 4 minutes until they are tender but not mushy, then shock them in cold water so they stop cooking and stay bright green
- Prep all your vegetables while the edamame cooks:
- Dice that cucumber into nice bite sized pieces, slice your green onions thin, and chop the bell pepper if you are using it
- Make the magic dressing:
- Whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and one teaspoon of sesame seeds until it looks completely smooth and combined
- Bring it all together:
- Toss the chilled edamame and all those prepped vegetables in a big bowl, then pour the dressing over everything and mix gently until every piece is coated
- Finish with flourish:
- Sprinkle the remaining sesame seeds on top along with some fresh cilantro if you are feeling fancy
- Let it hang out or eat right away:
- You can serve it immediately but letting it chill for 30 minutes lets the flavors really get to know each other
Save to Pinterest This salad became my go to contribution to every gathering last summer. There is something about seeing a bowl full of bright green and red vegetables that makes people excited to eat healthy without even realizing it. My dad usually turns his nose up at anything vegetarian but he kept going back for spoonfuls, and later admitted he actually preferred this to the heavy pasta salads everyone else brought.
Making It Your Own
The beauty of this salad is how forgiving it is. I have thrown in sugar snap peas from the farmers market, shredded cabbage when I needed to stretch it, and even some diced mango one time when I was feeling adventurous. The dressing works with pretty much any crisp vegetable you have in the fridge.
Meal Prep Magic
This might be the ultimate meal prep salad because it actually improves over time. The edamame never gets soggy, the cucumbers stay crisp for days, and the dressing keeps everything tasting fresh. I make a double batch on Sunday and find myself looking forward to it all week.
Serving Suggestions
This works as a light lunch on its own or as the perfect side dish to pretty much anything grilled. I have served it alongside salmon, chicken, and even as part of a big Asian inspired spread with dumplings and noodles.
- Try topping it with some crushed peanuts for extra crunch
- Add some cubed tofu or cooked shrimp if you want more protein
- Make extra dressing to keep in the fridge for quick salads all week
Save to Pinterest This salad reminds me that the best dishes are often the simplest ones, just good ingredients treated with respect and attention. Hope it becomes a regular in your rotation like it has in mine.
Recipe FAQs
- → How should edamame be prepared for the salad?
Boil shelled edamame in salted water for 3-5 minutes until tender, then drain and rinse under cold water to chill.
- → Can I substitute any ingredients for a gluten-free option?
Yes, use tamari instead of soy sauce to maintain gluten-free status without compromising flavor.
- → What adds the savory depth to the dressing?
Toasted sesame oil combined with rice vinegar, soy sauce, honey, fresh ginger, and garlic creates the rich savory notes.
- → Is there a way to add some spice to this dish?
Adding red pepper flakes or a dash of sriracha to the dressing provides a pleasant spicy kick.
- → Which ingredients serve as garnish in this salad?
Additional toasted sesame seeds and chopped fresh cilantro provide texture and fresh herbaceous notes.
- → Can the salad be prepared ahead and chilled?
Yes, chilling for 30 minutes helps meld the flavors, enhancing the overall freshness and taste.