Cucumber Edamame Salad Recipe

Introduction

This Cucumber Edamame Salad is a refreshing and vibrant dish perfect for a light lunch or a tasty side. Crisp cucumbers and tender edamame combine with a tangy, spicy dressing that’s easy to whip up in minutes.

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. Use a knife or mandolin to thinly slice the cucumber.
2. Step 2: Place 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.
3. Step 3: After 10 minutes, lightly rinse the cucumbers to remove salt, pat them dry, then transfer to a large mixing bowl.
4. Step 4: Prepare the remaining ingredients: dice the scallions, chop the cilantro, and press or mince the garlic. If using frozen edamame, reheat according to package instructions.
5. Step 5: Add the edamame, scallions, cilantro, and garlic to the bowl with cucumbers and mix well.
6. Step 6: Pour in the rice wine vinegar, soy sauce, and spicy chili crisp. Stir until everything is evenly coated.
7. Step 7: Serve immediately or sprinkle with sesame seeds for garnish if desired. Enjoy!

Tips & Variations

• Use a mandolin for uniformly thin cucumber slices to ensure even texture and flavor.
• Adjust the amount of chili crisp based on your preferred spice level.
• Fresh lime juice can be added for an extra zingy twist.
• Substitute cilantro with fresh mint or basil for a different herbal note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more liquid over time, so drain excess liquid before serving. Enjoy the salad chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare it a few hours in advance. Just keep the salad chilled and drain any excess liquid before serving to maintain crispness.

What can I use instead of edamame?

You can substitute edamame with shelled peas or chopped green beans for a similar texture and fresh flavor.

Cucumber Edamame Salad Recipe

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★★★★★

4.7 from 107 reviews

A refreshing and vibrant Cucumber Edamame Salad featuring thinly sliced crisp cucumber, protein-packed edamame, fresh cilantro, scallions, garlic, and a zesty dressing made with rice wine vinegar, soy sauce, and spicy chili crisp. This quick and easy no-cook salad is perfect as a light side dish or a healthy snack, garnished with optional toasted sesame seeds for added texture and flavor.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

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

Dressing

• 1 1/2 Tablespoons rice wine vinegar
• 1 1/2 Tablespoons soy sauce
• 1 Tablespoon spicy chili crisp

Garnish

• 1 Tablespoon sesame seeds (optional)

Instructions

1. Prepare the cucumber: Cut off the ends of the cucumber and discard. Using a knife or mandolin, thinly slice the cucumber into uniform pieces for a crisp texture.
2. Salt and strain the cucumber: Place the cucumber slices in a mesh strainer and sprinkle lightly with salt. Set the strainer over a bowl and allow the cucumbers to strain for about 10 minutes to release excess moisture. After 10 minutes, rinse the cucumbers lightly to remove excess salt, then pat them dry with a paper towel. Transfer to a large mixing bowl.
3. Prep the remaining ingredients: While the cucumbers are draining, dice the scallions, chop the cilantro, and mince or press the garlic cloves. If using frozen edamame, heat according to package directions and drain.
4. Combine salad components: Add the cooked edamame, scallions, cilantro, and garlic to the bowl with the drained cucumbers. Toss gently to mix.
5. Add the dressing: Pour rice wine vinegar, soy sauce, and spicy chili crisp over the salad ingredients.
6. Mix and serve: Toss the salad thoroughly until everything is evenly coated with the dressing. Serve immediately, optionally garnished with sesame seeds for extra crunch and flavor. Enjoy your fresh and zesty cucumber edamame salad!

Notes

• Salting and draining the cucumbers is essential to prevent the salad from becoming watery.
• Adjust the amount of spicy chili crisp to your preferred spice level.
• Feel free to substitute edamame with other cooked beans if desired.
• For a nuttier flavor, toast the sesame seeds before garnishing.
• This salad is best served fresh but can be stored in the refrigerator for up to 1 day.

Keywords: Cucumber salad, Edamame salad, Asian salad, Healthy salad, Quick salad, Vegetarian salad, No-cook recipe, Spicy salad, Fresh cucumber salad