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Cucumber Edamame Salad with Feta and Sesame Chili Dressing Recipe

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4.3 from 3 reviews

A refreshing and flavorful Cucumber Edamame Salad combining the crunch of fresh cucumber and the protein-packed goodness of edamame with a zesty soy-chili dressing, crumbled feta, and toasted sesame seeds. This quick, no-cook salad is perfect as a light snack or a side, served best with crunchy tortilla chips.

Ingredients

Main Ingredients

  • 2 cups frozen shelled edamame (defrosted)
  • 2 cups cucumber (seeds removed and diced small)
  • ⅓ cup crumbled feta cheese
  • 4 green onions (sliced thin)

Dressing

  • 1 ½ Tbsp soy sauce
  • 1 ½ Tbsp chili crisp
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 2 cloves garlic (minced)

Garnish and Serving

  • sesame seeds (as garnish)
  • tortilla chips (for serving)

Instructions

  1. Combine Ingredients: In a mixing bowl, add the defrosted shelled edamame, diced cucumber (with seeds removed), crumbled feta cheese, and thinly sliced green onions.
  2. Prepare the Dressing: In the same bowl, add soy sauce, chili crisp, sesame oil, rice vinegar, honey, and minced garlic. Mix all the ingredients thoroughly to coat the salad evenly with the flavorful dressing.
  3. Chill and Store: You may enjoy the salad immediately or store it in the fridge for up to four days to let the flavors meld further.
  4. Serve: Just before serving, mix the salad again to redistribute any dressing that may have settled at the bottom. Top with a sprinkle of sesame seeds and serve alongside tortilla chips, allowing the salad to be scooped easily for a fun and tasty experience.

Notes

  • This salad is best served chilled and fresh but will keep up to four days refrigerated.
  • Removing cucumber seeds helps prevent excess moisture, keeping the salad crisp.
  • Adjust the amount of chili crisp to your preferred spice level.
  • Use this salad as a light side dish or a healthy snack with tortilla chips.
  • For a vegan version, omit feta or substitute with a plant-based cheese.