Spicy Sesame Cucumber Salad is one of my favorite things to make for lunch. Toasted sesame oil, scallions, and red pepper flakes pack the dressing with flavor. I love topping the salad with cashews, which add a nutty flavor to this fresh, bright, and slightly spicy salad.
The spicy dressing for this salad is pretty versatile. Feel free to add additional vegetables like radish, thinnly sliced carrots, red onion, or bell peppers. try the dressing as the base of a quick coleslaw. It’s a perfect side dish for Asian-inspired cauliflower or chicken stirfry.
Ingredient Notes
Cucumber: English cucumbers are ideal for this recipe because of their thin skin and fewer seeds, but Persian cucumbers or even Japanese cucumbers work wonderfully. If regular cucumbers are all you have, peel the thicker skin and scoop out excess seeds to ensure a crisp texture.
Edamame: Use shelled edamame for convenience. If you’re starting with frozen edamame, just give them a quick thaw by running them under cold water.
Dressing: The dressing is a mix of pantry staples like soy sauce, sesame oil, and rice vinegar. Adjust the spice level with sriracha and red pepper flakes—go for the full ½ teaspoon of red pepper flakes if you love extra heat.
Scallions: Green onions add a mild oniony flavor and a pop of color. Slice them thinly for best results.
Sesame Seeds: Toasted sesame seeds bring a nutty flavor to the salad. If you have black sesame seeds, they’re a great visual contrast and taste equally delicious.
Cashews: A sprinkle of chopped cashews adds crunch and richness. Swap them for peanuts or leave them out for a nut-free version.
Instructions
Start by preparing the dressing. In a small bowl, whisk together 2 teaspoons of freshly grated ginger, 1 crushed garlic clove, ¼ cup (60 ml) rice vinegar, 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) toasted sesame oil, 1 tablespoon (15 ml) honey, 1 tablespoon (15 ml) sriracha, ½ teaspoon red pepper flakes, ½ teaspoon salt, and 2 tablespoons sesame seeds. This mixture will be the heart of your spicy Asian cucumber salad.
Score the skin of a fresh cucumber using a fork to create a pattern, then slice it into ¼-inch thick rounds. This scoring technique helps the dressing cling better to the cucumber slices, adding more flavor in every bite. Add the cucumber slices to a large bowl.
Next, add ¾ cup (120 g) of thawed edamame and 4 thinly sliced scallions to the large bowl. Pour over the dressing and toss everything well to coat evenly in the flavorful dressing.
Transfer the salad to a serving dish and sprinkle with ¼ cup (35 g) of chopped cashews. For the best crunch, add the cashews just before serving. If you’re making this ahead of time, store the salad in an airtight container in the refrigerator and add the cashews when ready to serve.
How to Serve
- As a refreshing side dish for grilled meats or tofu
- Over a bowl of steamed white or brown rice
- With a pair of chopsticks
- As a light lunch, paired with miso soup or another Asian-inspired dish
Tips, Tricks, and Alterations
- Make it Spicier: Add a drizzle of homemade chili oil, chili crisp, or a teaspoon of Korean chili flakes for even more heat.
- Use Different Nuts: If you don’t have cashews, swap in almonds, walnuts, or peanuts.
- Amp Up the Protein: Add some shredded chicken or crispy tofu to turn this into a full meal.
- Cucumber Variety: Try spiral-cut cucumbers or using mini cucumbers for a playful twist that kids love. (You might have to deal back the spicy flavor for some kiddos)
- Storage: Store in the fridge for up to 2 days in an airtight container, but note that the cucumbers may release some water over time.
- Allergy-adjustments: Omit nuts for a nut-free version and substitute soy sauce with tamari for a gluten-free salad.
Recipe
Spicy Edamame Cucumber Salad
Ingredients
- 1 English cucumber thinly sliced
- ¾ cup 120 g shelled edamame, thawed
- 4 scallions thinly sliced
- ¼ cup 35 g chopped cashews
Dressing:
- 2 teaspoons freshly grated ginger
- 1 clove garlic crushed
- ¼ cup 60 ml rice wine vinegar
- 2 tablespoons sesame seeds
- 1 tablespoon 15 ml soy sauce
- 1 tablespoon 15 ml toasted sesame oil
- 1 tablespoon 15 ml honey
- 1 tablespoon 15 ml sriracha
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
Instructions
- In a small bowl, whisk together ginger, garlic, rice vinegar, soy sauce, sesame oil, honey, sriracha, red pepper flakes, salt, and sesame seeds.
- Score the cucumber skin with a fork and slice into ¼-inch thick rounds. Add to a large bowl.
- Toss in edamame and scallions. Pour the dressing over the salad and mix until evenly coated.
- Transfer to a serving dish and garnish with chopped cashews.
- Serve immediately or store in an airtight container for up to 2 days.
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