Chili Crunch Edamame Cucumber Salad
This chili crunch edamame cucumber salad is not only veggie-packed, it’s loaded with amazingly rich and spicy flavor. My homemade chili crunch dressing gets tossed with edamame, cucumber, red onion, chopped peanuts, and a whole bunch of herbs for one of the most epic salads I’ve ever created. Plus, you can make the whole thing in a salad jar and keep it in the fridge for meal prep or lunches on the go!
Hearty veggies like cucumber, edamame and red onion means this salad keeps incredibly well (aka meal prep perfection!).
Runner up for show stopping ingredient is the homemade dressing. It’s a lil bit spicy thanks to the chili crunch, and perfectly tart courtesy of a fresh squeeze of lime juice.
Ingredients You Need
- For the chili crunch dressing: You’ll need chili crunch, rice vinegar, sesame oil, sea salt and fresh lime juice. It’s a short list of simple ingredients that come together with just the right amount of spice and tang!
- For the salad: All you need is cilantro, English cucumber, edamame, red onion, and chopped peanuts. You’ll dump it all into a bowl (or salad jar) with the dressing and toss it all together. Nothing needed other than chopping veggies — easy peasy.
How to Make Chili Crunch Edamame Cucumber Salad
- Prepare the dressing: Add the chili crunch, rice vinegar, sesame oil, sea salt, and lime juice to a bowl or salad jarand whisk to combine.
- Top with the salad ingredients: Add the rest of the ingredients to a bowl or salad jar and toss together until coated.
- Serve and enjoy! Or cover and let the salad chill in the fridge for later.
This chili crunch cucumber salad can be stored in an airtight container (or these salad jars that I used in the photos!) in the fridge for up to 3 days. Toss with additional chopped peanuts and cilantro before serving to freshen it up!
More Salad Recipes
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Add the chili crunch, rice vinegar, sesame oil, sea salt, and lime juice to a bowl or salad jar. Whisk to combine.
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Add the rest of the ingredients to a bowl or salad jar and toss together until coated.
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Serve or cover and let the salad chill in the fridge for best results.*
- After the salad has rested in the fridge, taste the salad and add more salt if needed.
Calories: 142 kcal, Carbohydrates: 12 g, Protein: 7 g, Fat: 8 g, Fiber: 3 g, Sugar: 4 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
