Spicy Cucumber Edamame Salad Recipe

Introduction

This Spicy Cucumber Edamame Salad is a refreshing and vibrant dish perfect for warm days or as a light side. The cool crunch of cucumber pairs beautifully with tender edamame and a zesty, spicy dressing for a tasty, healthy treat.

Ingredients

• 1 large English cucumber (thinly sliced)
• 2/3 cup cooked & shelled edamame
• 1/2 cup cilantro (chopped)
• 3 scallions (ends removed & diced)
• 2 garlic cloves
• 1 1/2 Tablespoons rice wine vinegar
• 1 1/2 Tablespoons soy sauce
• 1 Tablespoon spicy chili crisp
• 1 Tablespoon sesame seeds (optional, as garnish)

Instructions

1. Step 1: Cut the ends off the cucumber and discard. Using a knife or mandolin, thinly slice the cucumber.
2. Step 2: Place the cucumber slices in a mesh strainer and lightly coat them with salt. Set the strainer over a bowl and let the cucumbers strain for about 10 minutes to release excess liquid. After 10 minutes, rinse the cucumbers lightly and pat dry, then transfer to a large mixing bowl.
3. Step 3: While the cucumbers are draining, dice the scallions, chop the cilantro, and press or mince the garlic. Reheat the edamame if using frozen, following package instructions.
4. Step 4: Add the edamame, scallions, cilantro, and garlic to the bowl with the cucumbers. Mix to combine, then drizzle the rice wine vinegar, soy sauce, and spicy chili crisp over the mixture.
5. Step 5: Toss everything together until evenly coated. Serve immediately as is, or sprinkle sesame seeds on top for an optional garnish. Enjoy!

Tips & Variations

• Use a mandolin to get evenly thin cucumber slices for the best texture.
• Adjust the amount of spicy chili crisp to control the heat level to your preference.
• For a nutty twist, try adding toasted almonds or peanuts instead of sesame seeds.
• If you prefer, substitute rice wine vinegar with apple cider vinegar for a slightly different tang.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Since the cucumbers release moisture, the salad is best enjoyed fresh but can be gently stirred before serving if stored. Reheating is not necessary or recommended for this dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of rice wine vinegar?

Yes, apple cider vinegar or white vinegar can be used as alternatives, though rice wine vinegar offers a milder, sweeter flavor that complements the salad well.

Is this salad suitable for meal prep?

This salad holds well for up to 2 days refrigerated, making it a good option for short-term meal prep. However, cucumbers may become soggy if stored too long, so consider adding them just before serving if prepping far in advance.

Spicy Cucumber Edamame Salad Recipe

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★★★★★

4.8 from 120 reviews

This Spicy Cucumber Edamame Salad is a refreshing, crunchy, and flavorful dish combining thinly sliced cucumbers, protein-packed edamame, and a zesty dressing with a spicy chili kick. Perfect as a light side or a healthy snack, this salad offers bright, fresh, and savory notes with a delightful balance of textures and heat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 5 minutes (to cook or reheat edamame if needed)
• Total Time: 20 minutes
• Yield: Serves 3 to 4 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 large English cucumber, thinly sliced
• 2/3 cup cooked and shelled edamame
• 1/2 cup fresh cilantro, chopped
• 3 scallions, ends removed and diced
• 2 garlic cloves, pressed or minced

Dressing

• 1 1/2 tablespoons rice wine vinegar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon spicy chili crisp

Garnish (optional)

• 1 tablespoon sesame seeds

Instructions

1. Prepare Cucumbers: Cut off both ends of the cucumber and discard them. Using a sharp knife or mandoline, thinly slice the cucumber into even slices for a crisp texture.
2. Salt and Drain Cucumbers: Place the cucumber slices in a mesh strainer and sprinkle lightly with salt. Set the strainer over a bowl to catch excess moisture and let the cucumbers drain for about 10 minutes to release water. After 10 minutes, rinse the cucumbers lightly to remove excess salt and pat dry with a paper towel.
3. Prepare Other Ingredients: While the cucumbers drain, dice the scallions, chop the cilantro, and press or mince the garlic cloves. If using frozen edamame, warm it according to the package instructions until heated through.
4. Combine Salad Ingredients: In a large mixing bowl, combine the drained cucumbers, cooked edamame, scallions, cilantro, and garlic. Toss gently to mix the ingredients evenly.
5. Add Dressing and Toss: Drizzle the rice wine vinegar, soy sauce, and spicy chili crisp over the salad mixture. Toss thoroughly until all ingredients are evenly coated with the spicy, tangy dressing.
6. Garnish and Serve: Optionally sprinkle sesame seeds on top for an added nutty flavor and crunch. Serve immediately or chilled for a refreshing salad experience. Enjoy!

Notes

• Salting and draining the cucumber slices helps prevent a watery salad and keeps it crisp.
• Adjust the amount of spicy chili crisp to control the heat level according to your taste.
• This salad can be prepared in advance; store covered in the refrigerator and add sesame seeds just before serving.
• For a gluten-free version, ensure your soy sauce is gluten-free or use tamari.
• Using fresh, high-quality ingredients enhances the flavor and texture of the salad.

Keywords: Cucumber salad, edamame salad, spicy salad, Asian salad, healthy salad, vegan salad, gluten-free salad