An easy and refreshing Spicy Cucumber Salad. Made with edamame, avocado, and sesame. Just 10 ingredients, no cooking required. The spice level can be easily adjusted. Enjoy this salad on its own, add to rice bowls, or serve as a side. (Vegan & Gluten Free).
Prep cucumbers: Trim the ends off the cucumbers. Place the flat side of your knife over each cucumber and press down with the palm of your hand until the cucumber breaks open. Tear cucumbers into bite-sized pieces, put them in a medium bowl, sprinkle with salt, then toss to coat. Transfer salted cucumbers to a sieve/colander, set inside the bowl. Set aside in the fridge for 20 to 25 minutes to drain and chill (see note 3).
Make dressing: Meanwhile, whisk together lime juice, tamari, sambal oelek, and sesame oil. Cover and set aside in the fridge.
Defrost edamame: Put edamame in a heatproof bowl, then cover with boiling water (from a kettle or pot). Let sit for 4 to 5 minutes, until warmed through. Drain.
Rinse cucumbers: Rinse cucumbers thoroughly under cold water to remove salt. Shake the sieve well to remove excess water.
Assemble: Put rinsed cucumbers in a large bowl, along with drained edamame. Pour dressing over top, then toss to coat thoroughly. Add avocado, scallions, and sesame seeds. Gently stir to mix. Serve immediately or refrigerate.
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Notes
Baby cucumbers: Also known as Persian Cucumbers. Can be substituted with larger English cucumbers (usually 1½ English cucumbers = 1 lb/454g). Feel free to chop cucumbers instead of smashing them, if you prefer.
Sambal Oelek: An Indonesian chili paste made with fresh red chiles, vinegar, and a bit of salt. Can be substituted with Sriracha. Feel free to adjust the amount to make the dressing more or less spicy.
Salting cucumbers: This step helps to draw out some of the water from the cucumbers and season them slightly, while keeping them cold. But, if you're in a rush, you can skip this step! If you do skip this step and have leftovers, the dressing will get a bit watery overnight (but will still be tasty).
Serving notes: Serves 2 to 4. Can be enjoyed on its own, added to Crispy Sweet Chili Tofu Bowls (or other rice bowls), or served as a side with protein and grains of your choice.