Spicy Cucumber Edamame Salad
A protein-rich, spicy Asian salad combining crisp cucumber slices, tender edamame, and fresh herbs with a flavorful chili soy dressing. Perfect as a vibrant appetizer or side dish.
Equipment
- 1 mesh strainer to drain cucumber slices
- 1 large mixing bowl
- 1 knife or mandolin for slicing cucumber
Ingredients
- 1 large English cucumber thinly sliced
- 2/3 cup cooked and shelled edamame
- 1/2 cup chopped cilantro
- 3 scallions ends removed and diced
- 2 garlic cloves minced or pressed
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon spicy chili crisp
- 1 tablespoon sesame seeds optional garnish
Instructions
- Trim the ends of the cucumber and thinly slice using a knife or mandolin.
- Place cucumber slices in a mesh strainer, lightly coat with salt, and let drain over a bowl for 10 minutes.
- Rinse the cucumbers lightly under cold water, pat dry, then transfer to a large mixing bowl.
- Dice scallions, chop cilantro, and mince garlic while cucumbers are draining.
- If using frozen edamame, reheat according to package instructions.
- Add edamame, scallions, cilantro, and garlic to the bowl with cucumbers and mix well.
- Pour rice wine vinegar, soy sauce, and spicy chili crisp over the salad, toss to coat evenly.
- Optionally sprinkle with sesame seeds and serve immediately for best texture.
Notes
- Store in an airtight container refrigerated up to 3 days to keep cucumbers crisp.
- Use chili crisp to adjust spice level or substitute with chili flakes.
- Perfect for meal prep or as a refreshing side with Asian dishes.