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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
