Cucumber Edamame Asian Salad | Light & Flavorful

This Easy Asian Cucumber Salad is the perfect light side dish — crisp, tangy, and full of vibrant flavors. Featuring fresh cucumbers tossed in a sesame-soy dressing with a touch of heat and sweetness, it’s a simple recipe that comes together in minutes and pairs beautifully with grilled meats, rice dishes, or noodles.

Inspired by Korean and Japanese flavors, this salad strikes a balance between cooling and punchy. It’s refreshing on hot days, ideal for meal prep, and endlessly customizable depending on your spice and sweet preferences.

Ingredients Overview

This salad uses minimal ingredients — most of which are pantry staples — but each one plays a key role in delivering bold, clean flavor.

Main Ingredients

• Cucumber
  The star of the salad. Use English cucumbers or Persian cucumbers for fewer seeds and a tender skin. Slice thinly for best texture.

• Salt
  Draws out excess moisture from the cucumbers, giving them a crisp texture and helping the dressing cling.

Dressing Components

• Rice Vinegar
  Adds gentle acidity and a slightly sweet tang. Use unseasoned rice vinegar for better control.

• Soy Sauce
  Adds saltiness and umami. Use low-sodium if preferred.

• Sesame Oil
  Just a little adds a deep, toasty flavor that defines the dressing.

• Garlic
  Minced finely for a sharp, aromatic bite.

• Red Pepper Flakes or Gochugaru
  For heat. Adjust to taste, or omit for a milder version.

• Sugar or Honey
  Balances the salt and acidity. Optional but recommended.

• Sesame Seeds
  For crunch and nuttiness. Toasted sesame seeds are ideal.

• Green Onion
  Adds freshness and mild sharpness.

Step-by-Step Instructions

1. Slice and Salt the Cucumbers

Thinly slice 2 large cucumbers and place in a colander. Sprinkle with 1/2 teaspoon salt and toss. Let sit for 15–30 minutes to draw out excess water, then gently pat dry with paper towels.

2. Make the Dressing

In a bowl, whisk together:

• 2 tablespoons rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 clove garlic, finely minced

• 1 teaspoon sugar or honey

• 1/4 teaspoon red pepper flakes or gochugaru

• 1 teaspoon sesame seeds

• 1–2 green onions, thinly sliced

Taste and adjust seasoning as needed.

3. Toss and Chill

Combine the cucumbers with the dressing. Toss well until evenly coated. Chill for at least 15 minutes before serving to allow the flavors to meld.

4. Serve

Garnish with extra sesame seeds and scallions if desired. Serve cold as a side dish or atop rice or noodles.

Tips, Variations & Substitutions

• Make it spicy: Add thinly sliced Thai chili or a dash of chili oil.

• Add crunch: Toss in crushed peanuts or toasted almonds before serving.

• Make it sweeter: Use a little more sugar or honey to offset the tang if desired.

• Ginger twist: Add 1/2 teaspoon grated fresh ginger for extra warmth.

• No vinegar? Substitute with lime juice or a splash of lemon juice for brightness.

Storage Tip

Best enjoyed the same day, but will keep for up to 2 days in the fridge. The cucumbers may soften slightly but remain flavorful.

Serving Ideas & Occasions

• Side dish: Perfect with grilled chicken, tofu, bulgogi, or teriyaki.

• Meal prep: Great addition to bento boxes or rice bowls.

• Potluck-friendly: A fresh, light contrast to richer dishes.

• Appetizer: Serve as a cool starter for an Asian-inspired meal.

Its bright flavor and satisfying crunch make it a favorite on hot days or when you’re craving something refreshing and bold.

Nutritional & Health Notes

This salad is naturally:

• Low calorie and hydrating

• Vegan and gluten-free (use tamari or coconut aminos for gluten-free)

• Rich in antioxidants from garlic, sesame, and cucumbers

• Low sugar and fat, yet high in flavor

A light yet flavorful way to support hydration and digestion — ideal for clean eating and balanced diets.

FAQs

Q1: Can I use regular cucumbers?
A1: Yes, but peel them and remove the seeds for best texture. English or Persian cucumbers are preferred because they’re tender and less watery.

Q2: How do I make it gluten-free?
A2: Swap soy sauce with tamari or coconut aminos. All other ingredients are naturally gluten-free.

Q3: Can I make it ahead of time?
A3: Yes, but it’s best enjoyed within a few hours of making. The cucumbers will continue to release water the longer it sits.

Q4: What protein can I add?
A4: It pairs well with grilled shrimp, chicken, tofu, or edamame tossed in for a complete meal.

Q5: Can I skip the sugar?
A5: Yes, the sugar is optional. The dressing will be more tangy and savory without it — adjust based on your taste.

Q6: What herbs go well with this salad?
A6: Fresh cilantro or mint can be added for extra freshness and contrast.

Q7: Is it kid-friendly?
A7: Absolutely — just reduce or omit the chili flakes for a milder version.

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