The unofficial start to summer has arrived, and all I want to be eating these days is watermelon…and other freshness, like cucumbers.
Consider this sesame-seasoned cuke dish as the perfect picnic bring-along or refreshing side dish. It would pair well with most Asian-inspired meals, like soba noodle salads, kimchi fried rice, or tofu banh mi. It’d also make a nice addition to a wholesome grain bowl.
Edamame packs an extra crunch and a touch of protein alongside the thinly sliced cucumbers, while chili flakes add both spice and color. Be sure to leave a little time at the end for the flavors to mingle.
If you don’t have sesame seeds, crushed peanuts might make for a tasty topping, too!
Asian Cucumber Edamame Salad
- 1 English cucumber, thinly sliced
- 1/4 cup steamed and de-shelled edamame
- 1 tsp. salt
- 1 tsp. sugar
- 1 Tbsp. rice wine vinegar
- 1 1/2 tsp. soy sauce
- 2 tsp. toasted sesame oil
- 2 scallions, thinly sliced
- ¼ cup cilantro, chopped
- 1/2 tsp. sesame seeds, toasted
- Red chili pepper flakes, to taste
- Toss cucumbers with salt and then place in a colander to strain for 20-30 minutes. The cucumbers will release water, so you'll want to place the colander in the sink.
- Meanwhile, make the dressing by whisking the sugar, rice wine vinegar, soy sauce, and toasted sesame oil.
- When cucumbers are finished straining, pat with a paper towel and then place in a medium-large bowl. Add edamame, and then drizzle in the dressing. Stir in the cilantro and scallions. Taste, adjusting salt, if needed. Sprinkle red chili pepper flakes, to taste.
- Spoon into a serving bowl, and scatter sesame seeds on top. If time allows, let sit in the fridge for 30 minutes for the flavors to mingle.