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Spicy Cucumber Edamame Salad Recipe

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4 from 12 reviews

This Spicy Cucumber Edamame Salad is a refreshing, crunchy, and vibrant dish perfect for a light lunch or side. Combining crisp English cucumber with protein-rich edamame, fresh herbs, and a spicy chili crisp dressing, this salad packs a flavorful punch in just 20 minutes. It’s easy to prepare, gluten-free, and perfect for those seeking a quick, healthy, and tasty option.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 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 vinegar
  • 1 1/2 Tablespoons soy sauce
  • 1 Tablespoon spicy chili crisp
  • 1 Tablespoon sesame seeds (optional, as garnish)

Instructions

  1. Slice the cucumber: Cut off the ends of the cucumber and discard them. Using a sharp knife or mandolin, thinly slice the cucumber into rounds for a crisp texture.
  2. Salt and drain the cucumber: Place the cucumber slices in a mesh strainer and lightly coat them with salt. Set the strainer over a bowl and let the cucumber drain for about 10 minutes to release excess moisture. After 10 minutes, gently rinse the cucumber under cold water to remove excess salt, then pat dry with paper towels. Transfer the cucumber slices to a large mixing bowl.
  3. Prepare remaining ingredients: While the cucumbers are draining, chop the cilantro, dice the scallions, and press or mince the garlic cloves. If using frozen edamame, reheat according to package instructions, then drain well.
  4. Combine salad ingredients: Add the edamame, scallions, cilantro, and garlic to the bowl with cucumbers. Toss gently to combine all the fresh ingredients evenly.
  5. Add the dressing: Pour in the rice vinegar, soy sauce, and spicy chili crisp over the salad. Toss everything together until all ingredients are evenly coated with the dressing.
  6. Garnish and serve: Transfer the salad to a serving bowl or plate, sprinkle with sesame seeds if desired, and serve immediately for the freshest flavor. Enjoy this vibrant and spicy cucumber and edamame salad!

Notes

  • Salting the cucumber helps remove excess water, preventing a soggy salad.
  • Adjust the amount of chili crisp to control the spice level according to your preference.
  • Use fresh or frozen edamame—just make sure to fully thaw and drain frozen before adding.
  • This salad is best served fresh but can be stored covered in the fridge for up to 1 day.
  • For a nut-free version, omit sesame seeds.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (for reheating edamame if frozen)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Gluten Free

Find it online: https://iamstarved.com/spicy-cucumber-edamame-salad-recipe/