Name: Spicy Edamame and Cucumber Salad with Sesame Seeds Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 cups edamame (cooked and cooled); 1 heaping cup matchstick carrots (cut in half if long); 1 English cucumber (cut in half lengthwise then thinly sliced into half-moons); 2 tablespoons canola oil; 1 tablespoon rice wine vinegar; 1 tablespoon low-sodium soy sauce (or tamari for gluten-free); 1/2 tablespoon spicy chili and garlic sauce; 1 teaspoon fresh grated ginger (or substitute about 1/3 teaspoon of ground ginger); Sesame seeds (for serving)

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Introduction

This refreshing cucumber salad combines crunchy edamame, crisp carrots, and cool cucumber slices tossed in a tangy, slightly spicy dressing. It’s a vibrant, healthy side dish perfect for warm days or as a light snack.

A white bowl filled with a fresh salad made of three main layers: bright green edamame beans, thin, bright orange shredded carrots, and light green cucumber slices with dark green edges. The salad is mixed together and topped with small white sesame seeds and red chili flakes. The bowl sits on a white marbled surface with a blue and white striped cloth nearby, and there are white stacked cups in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups edamame (cooked and cooled)
1 heaping cup matchstick carrots (cut in half if long)
1 English cucumber (cut in half lengthwise then thinly sliced into half-moons)
Sesame seeds (for serving)
2 tablespoons canola oil
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
1/2 tablespoon spicy chili and garlic sauce (see notes)
1 teaspoon fresh grated ginger (or substitute about 1/3 teaspoon of ground ginger)

Instructions

Step 1: Combine the cooked and cooled edamame in a large bowl with the carrots and cucumber.
Step 2: Make the dressing. In a small jar or container with a tight fitting lid, add all of the dressing ingredients. Cover and shake well until combined.
Step 3: Pour the dressing over the edamame and veggies and stir until everything is well coated.
Step 4: Sprinkle with sesame seeds, if desired, and serve.

Tips & Variations

For extra crunch, add chopped water chestnuts or sliced radishes.
Use a mild chili garlic sauce if you prefer less heat, or omit it entirely for a milder flavor.
Try substituting canola oil with toasted sesame oil for a nuttier taste.
If you can’t find matchstick carrots, thinly slice regular carrots or grate them instead.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften slightly over time, so it’s best enjoyed fresh. Stir well before serving and add more sesame seeds if desired. Reheating is not recommended; serve chilled or at room temperature.

How to Serve

A white bowl filled with a colorful salad sits on a white marbled surface. The salad has three main layers: thin orange carrot sticks, bright green edamame beans, and slices of pale green cucumber. The vegetables are mixed evenly, with a glossy sauce that adds shine and some red chili flakes scattered throughout. White sesame seeds are sprinkled on top, adding texture and contrast to the fresh ingredients. A striped cloth napkin and a stack of white bowls with gold rims are partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead and keep it refrigerated. However, the vegetables are best when fresh, so try to serve it the same day for optimal crunch.

What can I substitute for edamame if I can’t find it?

You can use shelled peas, green beans, or even chickpeas as a substitute, though the flavor and texture will differ slightly from traditional edamame.