Soybean Salad Recipe

Staff Writer
Soybean Salad Recipe
Soybean Salad
Chris Granger

Soybean Salad

This light and flavorful salad uses fresh soybeans and cucumbers for a refreshing summer side dish. 

Deliver Ingredients


  • 2 medium cucumbers, peeled, quartered lengthwise, and into ¼-inch thick slices
  • 1 small onion, quartered and sliced
  • 1 teaspoon kosher salt
  • 1 cup cooked and shelled edamame (soybeans)
  • 3 tablespoons lemon juice
  • 2 tablespoons cottonseed or vegetable oil
  • ½ teaspoon toasted sesame oil
  • 1 tablespoon sesame seeds, toasted
  • ¼ teaspoon cayenne


Put the cucumber and onion slices in a bowl and toss with the salt. Allow to stand at room temperature for about 1 hour. Rinse, drain well in a colander, and return to the bowl.

Add the edamame, lemon juice, cottonseed oil, sesame oil, sesame seeds, and cayenne. Toss well to combine. Refrigerate for 30 minutes to allow the flavors to blend. Serve chilled or at room temperature. 

Soybean Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Soybean Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.