This Asian sesame cucumber salad combines crisp cucumbers with toasted edamame and a flavorful sesame dressing for a refreshing and crunchy side dish or starter.
Toasted edamame adds a delightful crunch and nutty flavor, while the sesame-ginger dressing brightens the salad with savory and tangy notes.
This salad is quick to prepare and can be chilled to meld flavors before serving, making it perfect for warm days or as a light accompaniment to your meal.
Why You’ll Love This Recipe
- Toasting edamame enhances its natural nutty flavor and adds a satisfying crunch that complements the crisp cucumbers.
- The sesame and ginger dressing provides a balanced savory, sweet, and tangy profile that brightens the fresh ingredients.
- Chilling the salad allows the flavors to meld and the cucumbers to absorb the dressing, making the dish more flavorful.
Asian Sesame Cucumber Salad with Toasted Edamame
A crisp and refreshing Asian sesame cucumber salad featuring toasted edamame for added crunch and flavor, tossed in a savory sesame dressing.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 large English cucumbers, thinly sliced (about 4 cups/450g)
- 1 cup (150g) edamame beans, shelled and toasted
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon freshly grated ginger
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Salt, to taste
Instructions
- Prepare the Edamame Heat a dry skillet over medium heat. Add the shelled edamame and toast, stirring frequently, until lightly browned and fragrant, about 5 to 7 minutes. Remove from heat and set aside to cool.
- Make the Dressing In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, and grated ginger until well combined.
- Assemble the Salad Place the sliced cucumbers in a large bowl. Add the toasted edamame, sliced green onions, and toasted sesame seeds. Pour the dressing over the salad and toss gently to combine. Season with salt to taste.
- Chill and Serve Cover the salad and refrigerate for at least 10 minutes before serving to allow flavors to meld. Serve cold.
Helpful Tips
- For best results, use English cucumbers as they have fewer seeds and thinner skin, making for a nicer texture.
- To shell frozen edamame quickly, thaw slightly then pop beans out of the pods with your fingers or a small knife.
- Feel free to add a bit of chili flakes or a dash of sriracha to the dressing for a spicy kick.
- Store leftover salad in an airtight container in the refrigerator and consume within 2 days for best freshness.
Storage and Make-Ahead
Refrigerate any leftovers promptly in an airtight container.
Consume within 2 days for optimal taste and safety as cucumbers can become watery over time.
Frequently Asked Questions
Can I use regular cucumbers instead of English cucumbers?
Yes, regular cucumbers can be used; however, English cucumbers tend to be less seedy and more tender, which is preferable for this salad.
How do I toast edamame?
Toast shelled edamame in a dry skillet over medium heat, stirring often, until they turn lightly browned and fragrant, about 5 to 7 minutes.
Is this salad gluten-free?
To make the salad gluten-free, use gluten-free soy sauce or tamari, as regular soy sauce contains wheat.
Can I prepare this salad ahead of time?
Yes, the salad can be prepared and refrigerated up to 2 hours before serving to allow the flavors to meld.
Leave a Reply