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Flavorful Spicy Cucumber Edamame Salad

spicy cucumber edamame salad - featured image

A quick, refreshing salad combining crunchy cucumber and protein-rich edamame with a spicy, tangy dressing. Perfect for a light lunch or side dish that brightens any meal.

Ingredients

Scale
  • 1 cup shelled cooked edamame (frozen works great)
  • 1 English cucumber or Persian cucumber, thinly sliced (about 1/8 inch thick)
  • 1 tablespoon red chili paste (sambal oelek or gochujang, adjust to heat preference)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or mint (optional, for garnish)

Instructions

  1. If using frozen shelled edamame, rinse under cold water to defrost and drain well or boil for 3-4 minutes until tender, then drain and cool.
  2. Slice the cucumber thinly (about 1/8 inch thick) using a sharp knife or mandoline.
  3. In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, chili paste, honey or maple syrup, and minced garlic. Adjust chili paste to desired heat.
  4. In a medium mixing bowl, combine edamame, sliced cucumber, and green onions. Pour the dressing over and toss gently to coat evenly.
  5. Sprinkle toasted sesame seeds and fresh cilantro or mint on top. Let the salad rest for 5-10 minutes to allow flavors to meld before serving.

Notes

Use fresh cucumbers for best crunch and avoid watery slices. Adjust chili paste gradually to control heat. Toast sesame seeds until lightly golden for best flavor. Let salad rest before serving to meld flavors but avoid sitting too long to prevent sogginess. For vegan version, replace honey with maple syrup or agave. Use tamari for gluten-free option.

Nutrition

Keywords: spicy cucumber salad, edamame salad, quick salad recipe, refreshing salad, vegetarian salad, gluten-free salad, healthy salad, summer salad