When the sun is high and the air hums with the promise of long, lazy afternoons, there’s nothing quite like sitting down to a dish that feels as refreshing as a cool breeze. This edamame carrot cucumber salad has become a staple in our home during the warmer months. Its roots are in the simplicity of fresh, seasonal produce paired with the bold flavor profiles of Asian cuisine.

The crunch of vibrant vegetables, the silkiness of shelled edamame, and the zippy umami-rich soy ginger dressing make this dish more than just a salad—it’s a summer ritual. I first tasted a version of this salad at a small potluck gathering in early June, where it stood out among all the creamy, heavy dishes. It was a breath of fresh air, literally and figuratively. Since then, I’ve been making it on repeat.

Whether you’re serving it alongside grilled chicken or spooning it into meal-prep containers for the week, this salad brings brightness and balance to any table.

Why You’ll Love This Recipe:

• Crisp and refreshing: The combination of cucumbers, carrots, and edamame is unbeatable in texture.
• Vibrant Asian flavors: The soy ginger dressing ties it all together with zing and depth.
• Meal-prep friendly: It holds up well in the fridge and even tastes better the next day.
• Naturally gluten-free and vegan: A light, wholesome option for all diets.

INGREDIENTS YOU’LL NEED:

For the Salad:

• 1 cup shelled edamame, cooked and cooled
• 1 cup shredded carrots
• 1 cup chopped cucumber (peeled or unpeeled, your choice)
• 2 green onions, sliced
• 2 tablespoons chopped fresh cilantro (optional)
• 1 tablespoon sesame seeds (optional)

For the Soy Ginger Dressing:

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon freshly grated ginger
• 1 small clove garlic, minced
• Juice of half a lime

HOW TO MAKE EDAMAME CARROT CUCUMBER SALAD:

Making this salad is almost as relaxing as eating it. It’s the kind of recipe you can throw together with your favorite playlist in the background and a glass of iced green tea on the counter.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook the edamame
If using frozen shelled edamame, cook it according to the package instructions, usually by boiling for 4–5 minutes. Drain and rinse under cold water to stop the cooking process.

Step 2: Chop and prep the veggies
While the edamame cools, chop your cucumbers into small half-moons, shred the carrots if not already pre-shredded, and slice the green onions. Everything should be bite-sized to ensure the flavors meld beautifully.

Step 3: Mix the dressing
In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, and minced garlic. It’s tangy, slightly sweet, and full of savory depth.

Step 4: Combine the salad
In a large mixing bowl, toss together the edamame, carrots, cucumbers, and green onions. Pour the dressing over the top and toss to coat. Add chopped cilantro and sesame seeds if using.

Step 5: Let it chill (optional)
For best flavor, let the salad sit in the fridge for 10–15 minutes before serving to allow the dressing to seep into the vegetables.

HELPFUL TIPS:

• Make it ahead: This salad holds up well for up to 3 days, making it great for meal prep or picnics.
• Add some crunch: Toss in crushed peanuts or slivered almonds for an extra layer of texture.
• Spice it up: A drizzle of sriracha or a pinch of red pepper flakes will give it a gentle kick.
• Use a julienne peeler: For perfectly shredded carrots, a julienne peeler saves time and creates a gorgeous texture.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook / Boil
• Cuisine: Asian-Inspired
• Diet: Vegan, Gluten-Free

NOTES:

• Feel free to substitute apple cider vinegar or lemon juice for the rice vinegar if needed.
• If you want extra protein, top with grilled tofu or shredded chicken.

NUTRITIONAL INFORMATION (per serving, approx.):

Calories: 150
Protein: 9g
Carbohydrates: 13g
Fat: 7g
Fiber: 4g
Sugar: 3g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen edamame?
Yes! Just be sure to cook and cool it before adding to the salad.

How long does this salad last?
Stored in an airtight container in the fridge, it keeps well for up to 3 days.

Can I make this ahead of time for a picnic?
Absolutely. In fact, the flavors deepen and improve after sitting for a few hours.

STORAGE INSTRUCTIONS:

Store in an airtight container in the fridge for up to 3 days. Stir gently before serving to redistribute the dressing. Avoid freezing, as the vegetables can become watery when thawed.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other fresh and flavorful dishes:

• Cozy Salmon Bowl: A Warm, Nourishing Meal for Any Season
• Refreshing Thai Chicken Salad
• Broccoli Pasta Salad
• Cucumber Feta Salad: A Crisp Bite of Mediterranean Summer

CONCLUSION:

This edamame carrot cucumber salad isn’t just a side dish—it’s a celebration of texture, flavor, and everything we love about simple, nourishing food. Whether it’s part of a weekend gathering or a quiet weekday lunch, this salad always brings a sense of calm and comfort. Try it once, and you might just find yourself making it every week.

Print