Spicy Edamame Cucumber Salad

Spicy Edamame 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. A simple dish with bold flavors and fresh textures, it's the perfect way to brighten up your meals with Asian-inspired flair.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 4 Servings

Calories: 186 kcal per serving

Ingredients

1 - English cucumber
¾ cup - edamame
4 - scallions
¼ cup - cashews
2 teaspoons - ginger
1 clove - garlic
¼ cup - rice wine vinegar
2 tablespoons - sesame seeds
1 tbsp - soy sauce
1 tbsp - toasted sesame oil
1 tbsp - honey
1 tbsp - sriracha
½ tsp - red pepper flakes
½ tsp - 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.

Nutrition