The Art of Perfect Spicy Asian Edamame Cucumber Salad with Bold Flavor Balance

Vegetable Preparation Mastery

Master the technique of properly cutting vegetables for uniform texture and optimal flavor absorption.

Spicy Dressing Balance

Learn the skill of creating perfectly balanced spicy-sweet-sour dressing with ideal consistency.

Marinating Technique Excellence

Perfect the method of allowing flavors to meld while maintaining crisp vegetable texture.

Heat Level Customization

Master the art of adjusting spice levels to suit different taste preferences perfectly.

Fresh Garnish Strategy

Learn optimal timing for adding delicate garnishes that enhance both flavor and presentation.

Asian Salad Mastery Secrets for Perfect Spicy Edamame Cucumber Combination

Cucumber Prep: Salt cucumber slices lightly and drain 10 minutes to remove excess water.

Edamame Quality: Use fresh or high-quality frozen edamame for best texture and flavor.

Heat Level: Start with less chili sauce and add more to taste preference.

Marinating Time: Allow at least 15 minutes for flavors to develop and meld together.

Storage Wisdom: Keep dressing separate if making ahead to maintain crisp vegetables.

Serving Temperature: Serve chilled on hot days or room temperature for best flavor.

Spicy Asian Edamame Cucumber Salad with Sesame Ginger Dressing

Name: Spicy Asian Edamame Cucumber Salad with Sesame Ginger Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Asian-Fusion
Ingredients: For the Salad Base:; 2 cups shelled edamame, cooked and cooled; 3 large English cucumbers, thinly sliced; 1 large carrot, julienned; 4 green onions, thinly sliced; 1 red bell pepper, thinly sliced; For the Spicy Dressing:; 3 tablespoons rice vinegar; 2 tablespoons sesame oil; 2 tablespoons soy sauce; 1 tablespoon chili garlic sauce; 1 tablespoon honey or maple syrup; 2 teaspoons fresh ginger, grated; 3 cloves garlic, minced; For the Flavor Enhancers:; 2 tablespoons toasted sesame seeds; 1/4 cup fresh cilantro, chopped; 2 tablespoons fresh mint, chopped; 1 tablespoon lime zest; 2 tablespoons lime juice; For the Spicy Elements:; 1-2 jalapeños, seeded and minced; 1/2 teaspoon red pepper flakes; 1/4 teaspoon cayenne pepper; For the Crunchy Toppings:; 1/3 cup roasted peanuts, chopped; 2 tablespoons sunflower seeds; 1 sheet nori, cut into thin strips; For the Optional Additions:; 1 avocado, diced

The ultimate refreshing spicy edamame cucumber salad featuring crisp cucumber ribbons, tender shelled edamame, and a bold Asian-inspired dressing with sesame oil, rice vinegar, and chili garlic sauce. This vibrant healthy salad combines the fresh crunch of cucumbers with protein-rich edamame in a zesty, spicy dressing that awakens the palate with every bite. Perfect as a light lunch, side dish, or appetizer, this colorful salad delivers satisfying nutrition and bold flavors that make healthy eating both delicious and exciting.

Prep Time

20 Minutes

Cook Time

5 Minutes

Total Time

25 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Salad Base:

2 cups shelled edamame, cooked and cooled

3 large English cucumbers, thinly sliced

1 large carrot, julienned

4 green onions, thinly sliced

1 red bell pepper, thinly sliced

For the Spicy Dressing:

3 tablespoons rice vinegar

2 tablespoons sesame oil

2 tablespoons soy sauce

1 tablespoon chili garlic sauce

1 tablespoon honey or maple syrup

2 teaspoons fresh ginger, grated

3 cloves garlic, minced

For the Flavor Enhancers:

2 tablespoons toasted sesame seeds

1/4 cup fresh cilantro, chopped

2 tablespoons fresh mint, chopped

1 tablespoon lime zest

2 tablespoons lime juice

For the Spicy Elements:

1-2 jalapeños, seeded and minced

1/2 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

For the Crunchy Toppings:

1/3 cup roasted peanuts, chopped

2 tablespoons sunflower seeds

1 sheet nori, cut into thin strips

For the Optional Additions:

1 avocado, diced

1/2 cup snap peas, trimmed

2 radishes, thinly sliced

For Special Equipment:

Large mixing bowl

Vegetable peeler

Sharp knife

Whisk

Mandoline slicer (optional)

Instructions

Cook frozen edamame according to package directions and cool completely.

Using vegetable peeler, create cucumber ribbons or slice very thinly.

Julienne carrot into thin matchstick pieces for uniform texture.

Slice green onions diagonally for attractive presentation and mild flavor.

Cut red bell pepper into thin strips to match other vegetables.

In small bowl, whisk together rice vinegar, sesame oil, and soy sauce.

Add chili garlic sauce, honey, grated ginger, and minced garlic to dressing.

Whisk dressing until smooth and well combined, taste and adjust.

In large mixing bowl, combine cooled edamame and prepared vegetables.

Add minced jalapeños and red pepper flakes for desired heat level.

Pour dressing over salad and toss gently to coat evenly.

Add lime zest, lime juice, and fresh herbs, tossing again.

Let salad marinate for 15 minutes to allow flavors to meld.

Just before serving, sprinkle with toasted sesame seeds and peanuts.

Garnish with nori strips and additional fresh herbs if desired.

Add diced avocado at the very end to prevent browning.

Serve chilled or at room temperature for best flavor.

Toss once more just before serving to redistribute dressing.

Store leftover salad covered in refrigerator for up to 3 days.

Add fresh garnishes each time you serve leftover portions.

Spicy Asian Edamame Cucumber Salad with Sesame Ginger Dressing

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Spicy Asian Edamame Cucumber Salad with Bold Flavor Balance

Spicy Asian Edamame Cucumber Salad with Sesame Ginger Dressing

Ingredients

Instructions