The Best Cucumber Edamame Crunch Salad

This crunchy edamame salad is packed with protein-rich edamame beans, crisp cucumbers, fresh herbs, and vibrant veggies. It's tossed in a nutty, slightly sweet Asian-inspired peanut dressing that makes every bite flavorful and satisfying. Enjoy as a light lunch, a great side dish, or a main dish that’s heart-healthy and plant-based—vegan, gluten-free, oil-free, and even perfect for meal prep.

Jump to Recipe Print Recipe

This crunchy edamame salad combines protein-packed edamame beans, thin-skinned cucumbers, green cabbage, and fresh cilantro into a delicious, heart-healthy dish. Tossed with a nutty, Asian-inspired dressing, crunchy almonds, and a kick from green onions, it's packed with vitamins, plant-based protein, and fresh flavors. 

Similar to my 15-minute Beet Carrot Salad or Arugula Avocado Salad, this raw plant-based salad is not just delicious, but nourishing too, and super easy to make. All ingredients are tossed together with a subtly sweet, nutty peanut dressing for maximum flavor and crunch. Cabbage, green onions, and crushed almonds add layers of texture, while a touch of red pepper flakes, although optional, gives a subtle kick of spice. It's also easy to prep ahead in an airtight container to take to work or have lunch ready when you need it. Let's make this colorful summer salad.

As an Amazon Associate, I earn from qualifying purchases.

This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.

Ingredients To Make This Edamame Cucumber Salad:

To make this crisp cucumber salad, you'll need the following simple ingredients. 

• Crisp Green Cabbage: Thinly slice for a crunchy base that pairs perfectly with the other fresh vegetables.
• Romaine Lettuce: Adds a light, leafy texture and makes the salad feel extra refreshing.
• English Cucumbers: Slice into bite-sized pieces for crisp cucumber bites that balance the salad's nutty dressing. I love to slice them into half-sized moons. You can toss any leftovers in my Super Green Juice Recipe.
• Edamame Beans: Protein-rich edamame gives this salad substance and plant-based protein, making it a great main dish or hearty side. Use pre-shelled young soybeans for convenience.
• Green Onions: Thinly slice them for a mild, oniony bite.
• Fresh Cilantro: Adds a fragrant, herbal note that brightens the flavors.
• Almonds: Crush slightly for extra crunch and nutty flavor. It's perfect to add heart-healthy fats.
• Peanut Butter: Gives a rich, nutty base to the dressing.
• Miso Paste: Adds depth and umami flavor to this edamame salad recipe, similar to the tangy flavor in my vegan ranch dressing of my Oil-Free Buffalo Chickpea Quesadillas.
• Date Syrup: Sweetens the dressing naturally.
• Rice Vinegar: Balances the richness with acidity.
• Water: To adjust consistency. Start with about ⅓ cup and add slowly.

See the recipe card for quantities.

How To Make It: 

This crunchy edamame salad comes together in just minutes and is perfect for when you want a fresh, vibrant, and protein-packed meal without spending too much time in the kitchen.

• Prep the Produce: Wash all vegetables thoroughly. Slice or chop the veggies and herbs. Add pre-shelled young soybeans, then set aside in a large bowl.
• Make the Dressing: In a small bowl, whisk together the dressing ingredients with about ⅓ cup water. Add the water slowly and adjust if needed until the dressing reaches a smooth, pourable consistency.
• Assemble the Salad: In a large serving bowl, combine the prepped produce and top with crushed almonds. Pour the peanut dressing over the salad.
• Toss and Serve: Gently toss and combine salad ingredients until they are evenly coated with the dressing. Serve immediately for maximum crunch, or store in an airtight container for a refreshing next-day salad.

Top Tips: 

• Meal Prep Made Easy: You can prep this crunchy edamame salad in advance, but store the salad and peanut dressing separately in an airtight container. This prevents the cucumbers and greens from releasing excess moisture and keeps everything crisp.
• Cool the Edamame (if cooked): Let cooked edamame beans come to room temperature before tossing with the salad. This keeps the greens crisp and prevents wilting. Pre-shelled young soybeans can skip this step for convenience.
• Dry Your Greens: After washing romaine and cabbage, make sure they're well-drained or spun dry. This is key to avoiding soggy cucumber salads.
• Use Room-Temperature Dressing: Give your peanut and miso dressing a few minutes at room temperature before tossing. It makes it easier to coat all the ingredients evenly and enhances the nutty, Asian-inspired flavors.

Variations And Substitutions:

This crunchy edamame salad is super versatile. Feel free to mix and match your favorite veggies, proteins, and flavors. Here are some ideas:

• Cucumbers: Swap English or Persian cucumbers for mini cucumbers, regular cucumbers, or thin-skinned seedless varieties for slightly different textures or sizes.
• Bell Peppers: If you have some on hand from making my Sweet Bell Pepper Juice, mix them in for color and natural sweetness.
• Add Heat or Bold Flavors: Stir in chili garlic sauce, chili oil, or a pinch of red pepper flakes to give this spicy edamame salad dressing a kick of spice.
• Dressing Swaps: Instead of date syrup, try maple syrup for a slightly different sweetness. You can also experiment with coconut aminos or gluten-free tamari in place of miso paste.
• Goma Dressing: You can make this delicious Japanese Roasted Sesame dressing for a new flavor variation.
• Extra Crunch & Healthy Fats: Toss in toasted sesame seeds, or black sesame seeds for an extra nutty flavor and texture, or add diced avocado for creamy, heart-healthy fats.
• Fresh Herbs: Feel free to swap cilantro with fresh herbs of your choice, like basil or parsley.
• Make it a Main Dish: Bulk it up with cooked quinoa, cubed tofu, or extra edamame beans for a more filling plant-based protein meal.

Storage: 

• Short-Term: Store the salad in an airtight container in the refrigerator for up to 1 day. Give the salad a gentle toss before serving to redistribute the dressing and flavors.
• For Meal Prep: Store the salad and peanut dressing separately in airtight containers to keep everything fresh and crunchy. The salad can be kept in the refrigerator for up to 2 days. Note that cucumbers and leafy greens may release excess moisture, which can soften the crisp edamame cucumber salad slightly. The dressing can be kept in the fridge for up to 1 week. Give it a good whisk or shake before using, especially if it has thickened. For the best texture and flavor, toss the salad with the dressing just before serving. Sprinkle in almonds at the last minute.

Equipment Needed: 

• Chef Knife and Cutting Board: For chopping veggies, herbs, and nuts.
• Mixing Bowl: To combine all salad ingredients.
• Small Bowl or Jar: To whisk together the peanut dressing.
• Serving Bowl: To combine all the ingredients and serve.
• Salad Tongs or Two Large Spoons: For tossing the salad evenly with the Asian-inspired dressing.
• Airtight Container: For storing salad and dressing separately if prepping ahead.

Recipe FAQs:

More Amazing Vegan Salads To Try Next:

Looking for more delicious vegan salads to make next? Make sure to check out some of these!

If you try this Edamame Crunch Salad Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

The Best Cucumber Edamame Crunch Salad

Katie

This crunchy edamame salad is packed with protein-rich edamame beans, crisp cucumbers, fresh herbs, and vibrant veggies. It's tossed in a nutty, slightly sweet Asian-inspired peanut dressing that makes every bite flavorful and satisfying. Enjoy as a light lunch, a great side dish, or a main dish that's heart-healthy and plant-based-vegan, gluten-free, oil-free, and even perfect for meal prep.

5 from 27 votes

Print Recipe Pin Recipe

Total Time 10 minutes mins

Course Salad

Cuisine Asian

Servings 4 people

Equipment

• 1 chef knife
• 1 large bowl
• 1 Small bowl

Ingredients

  

1x2x3x

• ½ head cabbage
• 2 heads romaine
• 1-2 cucumbers
• 2 cups edamame
• 1 bunch cilantro
• 3 green onions
• ½ cup almonds

For the dressing:

• ½ cup peanut butter
• 2 teaspoon miso paste or soy sauce
• 2 tablespoon date syrup
• 1 teaspoon rice vinegar
• ⅓ cup water

Get Recipe Ingredients

Instructions

 

Prepare the Produce:

• Thoroughly wash all vegetables. Thinly slice the cabbage and chop the romaine into bite-sized pieces. Add to a large salad bowl.

Chop and Add Veggies:

• Slice the cucumber into half moons and roughly chop the cilantro. Add both to the bowl along with sliced green onions and crushed almonds.

Steam the Edamame:

• If using frozen edamame, steam according to package instructions, then let cool and add to the salad bowl.

Make the Peanut Dressing:

• In a small bowl, whisk together peanut butter, miso paste or soy sauce, date syrup, rice vinegar, and ⅓ cup of water. Add water slowly and whisk until you reach a smooth, pourable consistency. (Adjust based on the thickness of your peanut butter.)

Assemble the Salad:

• Pour the dressing over the chopped salad and toss until evenly coated. Serve immediately and enjoy!

Keyword asian crunch salad, Asian Salads, edamame crunch salad, raw vegan recipe

Tried this recipe?Let us know how it was!

More Cucumber Recipes:

Are you a fellow cucumber lover? Make sure to check out some of the other cucumber recipes on my website!