Spicy Edamame and Cucumber Salad with Sesame Seeds Recipe
This refreshing cucumber salad features tender edamame, crunchy matchstick carrots, and thinly sliced English cucumber, all tossed in a tangy, spicy dressing made from canola oil, rice wine vinegar, soy sauce, chili garlic sauce, and fresh ginger. Served chilled and garnished with sesame seeds, it’s a light and flavorful side dish perfect for warm weather or any meal needing a crisp, vibrant vegetable boost.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 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)
Dressing
- 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)
To Serve
- Sesame seeds (for serving)
Instructions
- Combine Vegetables: In a large bowl, add the cooked and cooled edamame along with the matchstick carrots and sliced cucumber. Mix gently to combine the vegetables evenly.
- Prepare Dressing: In a small jar or container with a tightly fitting lid, pour in the canola oil, rice wine vinegar, low-sodium soy sauce, spicy chili and garlic sauce, and freshly grated ginger. Secure the lid and shake vigorously until all dressing ingredients are well combined.
- Toss Salad: Pour the prepared dressing over the bowl of edamame and vegetables. Use a spoon or spatula to stir and toss everything together thoroughly so that each piece is nicely coated with the flavorful dressing.
- Garnish and Serve: Sprinkle sesame seeds over the top of the salad as desired. Serve immediately or chill in the refrigerator for enhanced flavor and crispness.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust the amount of spicy chili and garlic sauce to control the heat level.
- Fresh grated ginger adds brightness, but ground ginger can be used as an alternative.
- This salad is best served chilled but can be made ahead and stored covered in the refrigerator for up to 2 days.
Keywords: cucumber salad, edamame salad, Asian salad, no-cook salad, healthy salad, gluten-free salad, spicy cucumber salad
