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 (fresh or frozen, cooked and cooled); 1 cup carrots, julienned or shredded; 1 cup cucumber, thinly sliced or diced; 2 tablespoons rice vinegar; 1 tablespoon soy sauce or tamari (for gluten-free); 1 tablespoon sesame oil; 1 teaspoon honey or maple syrup (optional); 1 teaspoon fresh lime juice (optional); 1 tablespoon sesame seeds (optional, for garnish); 2 tablespoons green onions, thinly sliced (optional); Salt and black pepper, to taste

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Edamame, Carrot and Cucumber Salad is a crisp, refreshing, and nutrient-packed dish that I love to make when I want something light but satisfying. It’s full of crunchy vegetables and protein-rich edamame, all tossed in a simple, tangy dressing. Whether I’m serving it as a side, a light lunch, or part of a meal prep routine, this salad always brings bright, clean flavor to the table.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly fresh, colorful, and comes together in minutes. The edamame adds a soft bite and plant-based protein, the carrots bring a natural sweetness and crunch, and the cucumber keeps things cool and hydrating. It’s naturally vegan, gluten-free, and perfect for any season. The best part? It holds up well in the fridge, making it ideal for make-ahead meals. Edamame, Carrot and Cucumber Salad

Ingredients

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

Shelled edamame (fresh or frozen, cooked and cooled)
Carrots, julienned or shredded
Cucumber, thinly sliced or diced
Rice vinegar
Soy sauce or tamari (for gluten-free)
Sesame oil
Honey or maple syrup (optional, for a touch of sweetness)
Fresh lime juice (optional, for brightness)
Sesame seeds (optional, for garnish)
Salt and black pepper
Green onions, thinly sliced (optional)

Directions

I start by cooking the edamame according to the package instructions, then rinse it under cold water to cool it down quickly.
While the edamame cools, I prep the vegetables—shredding or julienning the carrots and slicing the cucumber thinly.
In a large bowl, I combine the edamame, carrots, and cucumber.
In a small bowl or jar, I whisk together rice vinegar, soy sauce, sesame oil, a bit of honey (if using), and lime juice. I season it with a pinch of salt and pepper.
I pour the dressing over the salad and toss everything well to coat.
I sprinkle on sesame seeds and green onions if I’m using them, then serve immediately or chill until ready to eat.

Servings and timing

This recipe makes about 4 servings and takes just 15–20 minutes to prepare. It’s perfect as a quick side dish or light meal.

Variations

I add chopped avocado or edamame hummus on the side for a creamy element.
For a spicy kick, I stir in a little sriracha or chili flakes into the dressing.
I mix in shredded cabbage or red bell pepper for more crunch and color.
For extra protein, I top it with grilled tofu or a soft-boiled egg.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. It’s great for meal prep and holds its crunch well. No reheating needed—this salad is best served chilled or at room temperature. Edamame, Carrot and Cucumber Salad

FAQs

Can I use frozen edamame?

Yes, I often use frozen shelled edamame. I just cook it in boiling water for a few minutes, then cool it down before adding it to the salad.

Do I need to peel the cucumber?

I usually leave the skin on for extra texture and nutrients, but I peel it if the skin is thick or waxy.

What kind of carrots should I use?

I like using fresh, firm carrots and shred them myself, but pre-shredded carrots work fine if I’m in a hurry.

Can I make this salad ahead?

Absolutely. I often prep it a day ahead—the flavors get even better after chilling in the fridge.

Is this salad gluten-free?

It is if I use tamari instead of soy sauce. Everything else in the recipe is naturally gluten-free.

Conclusion

Edamame, Carrot and Cucumber Salad is a bright, healthy, and incredibly refreshing dish that I keep coming back to. It’s easy to prepare, full of flavor and texture, and totally customizable to fit whatever I have on hand. Whether I serve it as a side or a light main dish, it always adds a crisp, clean element to any meal.