Spicy Cucumber Edamame Salad Recipe

Introduction

This Spicy Cucumber Edamame Salad is a refreshing and vibrant dish perfect for warm days or as a zesty side. Crisp cucumbers combined with tender edamame and a kick of chili crisp create a delicious balance of flavors and textures.

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 thinly slice it using a knife or mandolin.
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 drain for about 10 minutes to release excess liquid. After 10 minutes, rinse the cucumbers lightly and pat them dry. Transfer them to a large mixing bowl.
3. Step 3: While the cucumbers are draining, dice the scallions, chop the cilantro, and mince or press the garlic. If using frozen edamame, reheat according to package instructions.
4. Step 4: Add the edamame, scallions, cilantro, and garlic to the bowl with the cucumbers and toss together.
5. Step 5: Pour in the rice wine vinegar, soy sauce, and spicy chili crisp. Mix everything thoroughly until evenly coated.
6. Step 6: Serve the salad immediately or garnish with sesame seeds if desired. Enjoy!

Tips & Variations

• For a milder spice level, reduce the amount of chili crisp or substitute with chili flakes.
• Add toasted nuts like peanuts or cashews for extra crunch.
• Fresh lime juice can be used instead of rice wine vinegar for a citrusy twist.
• If you prefer different herbs, try mint or basil instead of cilantro.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Note that the cucumbers may release more liquid over time, so drain excess liquid before serving again. This salad is best enjoyed fresh and may lose its crispness if stored too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but English cucumbers have fewer seeds and thinner skins, making them ideal for this salad. If using regular cucumbers, peeling them first may improve texture.

What if I don’t have chili crisp?

If you don’t have chili crisp, you can substitute with a mix of chili flakes and a little oil or use your favorite hot sauce to add spice.

Spicy Cucumber Edamame Salad Recipe

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★★★★★

4.5 from 638 reviews

• Author: lilan
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A refreshing and spicy cucumber edamame salad featuring thinly sliced cucumbers, tender edamame, fresh cilantro, scallions, and a zesty dressing made with rice wine vinegar, soy sauce, and spicy chili crisp. This light and vibrant salad is perfect as a side dish or a healthy snack.

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Ingredients

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Salad 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 (pressed or minced)

Dressing & Garnish

• 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)

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Instructions

1. Prepare the cucumber: Cut off the ends of the cucumber and discard them. Using a knife or mandolin, thinly slice the cucumber to ensure a crisp texture that soaks up the dressing well.
2. Drain excess liquid: Place the sliced cucumbers in a mesh strainer, lightly coating them with salt to help draw out moisture. Set the strainer over a bowl and let it sit for about 10 minutes. Afterward, rinse the cucumbers lightly and pat them dry to avoid sogginess.
3. Prep remaining ingredients: While the cucumbers are straining, dice the scallions, chop the cilantro, and press or mince the garlic cloves. If using frozen edamame, heat it according to package instructions until warm and ready to add.
4. Combine ingredients: In a large mixing bowl, add the drained cucumber slices, cooked edamame, scallions, cilantro, and garlic. Toss these ingredients together to get an even mix of flavors and textures.
5. Add dressing: Pour the rice wine vinegar, soy sauce, and spicy chili crisp over the salad. Mix everything thoroughly so all components are evenly coated with the flavorful, spicy dressing.
6. Garnish and serve: Optionally sprinkle sesame seeds on top for an added crunch and nutty taste. Serve immediately for the freshest flavor, or chill briefly before serving to meld the flavors.

Notes

• Lightly salting and rinsing the cucumber helps prevent the salad from becoming watery while maintaining crispness.
• Adjust the amount of spicy chili crisp based on your preferred heat level.
• For best results, use fresh English cucumbers which have fewer seeds and thinner skin.
• This salad is best served fresh but can be stored in an airtight container in the fridge for up to 1 day.
• Optional sesame seeds add a nice texture and flavor, but can be omitted for a nut-free dish.

• Prep Time: 15 minutes
• Cook Time: 5 minutes (for reheating edamame if frozen)
• Category: Salad
• Method: No-Cook
• Cuisine: Asian

Keywords: cucumber salad, edamame salad, spicy salad, Asian salad, healthy salad, no-cook recipe, quick salad