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This Cucumber Edamame Salad with ginger lime dressing is a tasty and filling side dish or light lunch. It’s packed with healthy plant protein, bright fresh flavors, and plenty of crunch. It’s gluten-free and great for meal-prep!

Cucumber edamame salad plated with two forks and two lime wedges.

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I love adding this Asian-inspired edamame salad to my packed lunches. It travels really well and retains its crunchy texture.

If you love this, make sure you check out this Chinese Tofu Salad, too!

Table of Contents hide

1 Ingredients you need

2 How to make the recipe

3 Serving suggestions

4 Storage and freezing

5 Pro tips and tricks

6 More lettuce-free salad recipes

7 Cucumber Edamame Salad

Ingredients you need

Recipe ingredients arrayed in individual bowls.

Ingredient notes and substitutions

Edamame ~ Look for shelled edamame in the freezer section. Simply thaw to room temperature before using. If you can’t have soy, green peas or lime beans would be good substitutes.
Cucumber ~ I like to use English cucumbers, or seedless cucumbers as they are sometimes called. No need to peel them. Chop them into small pieces similar in size to the edamame. You could also use the mini cucumbers, sometimes called Persian cucumbers.
Coleslaw ~ Using store-bought coleslaw mix mean less chopping. I use this same hack in my easy Vegan Macaroni Salad. Cabbage and carrots also stay relatively crunchy even after being tossed with the salad dressing, which makes this salad a great choice for meal prep. You could certainly chop your own cabbage and carrots if you prefer. Or add some leafy greens if you like, but they won’t hold up as well if you make it ahead.
Parsley ~ Chopped fresh parsley adds a bright, herby flavor. Cilantro can be substituted if you prefer.
Green onion ~ Sliced green onions bring a subtle onion flavor that works really well in Asian-style dishes. Diced red onion would also work.
Dressing ~ The ginger lime dressing is so delicious and complements the flavors of the cucumber edamame salad perfectly. If you don’t have tamari, you can sub soy sauce (but note that it is not gluten-free) or liquid aminos. Powdered garlic and ginger may be used in a pinch, but I highly recommend using fresh if you can.
Extras ~ Optional, but add-ins can be fun depending on your mood. I like to add even more crunch and color by sprinkling on some black sesame seeds. Any kind of nuts or seeds would work, like sliced almonds, chopped walnuts, pumpkin seeds or white toasted sesame seeds. Cubes of creamy avocado are also a great addition. If you like a spicy kick, add a few dashes of sriracha or a pinch of red pepper flakes. A drizzle of sesame oil just before serving would be a delicious addition, too.

How to make the recipe

Please scroll down to the recipe card for exact ingredient measurements and instructions.

Ginger lime salad dressing in a mixing bowl with a whisk.

Step 1: Whisk all the dressing ingredients in a large bowl.

Coleslaw mixed with ginger lime dressing.

Step 2: Add the coleslaw mix and toss with the dressing until evenly coated.

Recipe ingredients arranged in sections in a bowl.

Step 3: Add the remaining salad ingredients.

Step 4: Toss well and serve.

Serving suggestions

You could eat this dish as an easy lunch or dinner on its own. If you want to enjoy this cucumber edamame salad as part of a larger meal, try adding one of these options.

Protein: Add cooked quinoa, chickpeas, or baked tofu or serve it on the side of vegan chicken cutlets.
Grains: Add brown rice, small pasta like orzo or ditalini, or couscous.
Bread: Serve it alongside a crunchy piece of toast or vegan garlic bread.
More Asian-inspired dishes: Kung Pao Tofu, Asian-Inspired Lentil Burgers, Mushroom Ramen Soup, Orange Cauliflower, Vegan Fried Rice.

Close up of chopped salad vegetables in a mixing bowl.

Storage and freezing

Make ahead: Since there are no leafy greens in this cucumber edamame salad recipe, it keeps really well. Feel free to prep it in advance. It should keep well for up to 3 days.

Fridge: Store the salad in an airtight container in the fridge for up to 3 days.

Freezer: I do not recommend freezing this salad.

Pro tips and tricks

Use fresh garlic, ginger, and herbs for best flavor!
Grate the ginger and garlic to easily incorporate them into the dressing. If you don’t have a microplane grater, mince them finely. You can also blend the dressing in a small blender for a smoother texture.
Use store-bought coleslaw mix to save yourself prep time.
Make sure you buy shelled edamame. The pods aren’t edible, so if you buy them in the pods, you’ll have to remove the beans from the pods before adding them to the recipe. It can certainly be done, but it’s tedious and time consuming.
Add grains or noodles to bulk it up. Add tofu or chickpeas for extra protein.
Always taste and adjust seasoning to your liking.