Spicy Cucumber Edamame Salad
A light and refreshing salad packed with protein and flavor, featuring crisp cucumbers and creamy edamame dressed in a tangy soy and sesame sauce.
Ingredients
Salad Components
- 1 medium cucumber, thinly sliced English cucumber preferred for less seeds.
- 1 cup shelled edamame Frozen is fine; fresh is lovely but not necessary.
- 1 piece red chili pepper, finely chopped Adjust for heat tolerance; jalapeño works as a milder sub.
- 1 clove garlic, minced Don’t be shy here; garlic is the backbone.
- 2 tablespoons rice vinegar Gives the salad its bright zip.
- 1 tablespoon soy sauce Use low-sodium if you’re watching salt.
- 1 tablespoon sesame oil Toasted sesame oil if you want that restaurant aroma.
- 1 teaspoon chili oil Adds a fragrant warmth; optional if you’re heat-shy.
- 1 teaspoon sugar Balances the acidity; can swap for honey.
- 1 teaspoon sesame seeds Toasted makes it sing.
- to taste salt Start small; you can always add more.
Instructions
Cooking Edamame
- Bring a pot of water to a boil, lightly salted.
- Cook the edamame for 3 to 4 minutes until tender.
- Drain the edamame and rinse under cold water to cool.
Making the Dressing
- In a mixing bowl, combine rice vinegar, soy sauce, sesame oil, chili oil, sugar, minced garlic, and chopped chili pepper. Stir until sugar dissolves.
Assembling the Salad
- Add the sliced cucumber and cooled edamame to the bowl and toss everything together to coat evenly with the dressing.
- Season with salt to taste and adjust seasoning if needed.
- Sprinkle sesame seeds over the top and refrigerate for at least 15 minutes before serving.
Notes
Cool the edamame quickly to preserve color and texture. Adjust the dressing to taste before adding cucumbers.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 300mgFiber: 4gSugar: 2g
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