Description
A quick and vibrant Spicy Cucumber Edamame Salad combining protein-rich edamame with crunchy cucumber and a flavorful, spicy-sesame dressing. Perfect as a light meal or a refreshing side dish that comes together in just 5 minutes.
Ingredients
Scale
Salad Ingredients
- 1 cup frozen shelled edamame (alternatively, use cooked green peas)
- 1 large cucumber, diced (choose firm cucumbers for best crunch)
- 1/2 cup crumbled feta cheese or diced avocado (for a vegan option)
- 2 tablespoons sliced green onion (or substitute with chives or shallots)
Dressing Ingredients
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon chili crisp (adjust to taste)
- 1 teaspoon honey (or maple syrup for vegan)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 clove garlic, minced (or garlic powder)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the toasted sesame oil, soy sauce, chili crisp, honey, rice vinegar, and minced garlic until fully combined and set aside.
- Mix Salad Ingredients: In a large bowl, combine the defrosted edamame, diced cucumber, crumbled feta cheese or diced avocado, and sliced green onion. Gently toss to mix evenly.
- Combine Salad and Dressing: Pour the prepared dressing over the vegetable mixture. Stir gently but thoroughly until all ingredients are evenly coated with the dressing.
- Serve: Serve the salad immediately. Optionally, accompany with tortilla chips or crackers for scooping and added texture.
Notes
- Use firm cucumbers for the best crunchy texture.
- For a vegan version, substitute feta cheese with avocado and honey with maple syrup.
- Adjust chili crisp quantity to your preferred spice level.
- Gluten-free option can be achieved by using tamari instead of soy sauce.
- This salad is best enjoyed fresh but can be refrigerated for up to 4 hours.
