Edamame Cucumber Salad with Chili Crunch in a Jar

This chili crunch edamame cucumber salad is packed with fresh vegetables and bold, layered flavors. A quick homemade chili crunch dressing brings heat and tang that clings to crisp cucumber, tender edamame, crunchy peanuts, and bright herbs. It’s easy to assemble in a single bowl or layered in a jar for grab-and-go lunches and meal prep that keeps well in the refrigerator.

Ingredients You Need

• Chili crunch dressing: chili crunch, rice vinegar, sesame oil, sea salt, and fresh lime juice. These few pantry staples create a zesty, slightly spicy dressing that coats every bite.
• Salad components: fresh cilantro, a large English cucumber, shelled edamame, red onion, and chopped roasted salted peanuts. Combine everything and toss with the dressing, or layer the ingredients in a jar for portable meals.

How to Make Chili Crunch Edamame Cucumber Salad

1. Mix the dressing: In a small bowl or the bottom of a salad jar, combine 1 tablespoon chili crunch, 1½ tablespoons rice vinegar, 2 teaspoons sesame oil, 1 teaspoon sea salt, and ½ tablespoon fresh lime juice. Whisk or shake until emulsified and evenly blended.
2. Add the salad ingredients: Place 2 tablespoons chopped cilantro, 1 large English cucumber (halved lengthwise and sliced into half moons), 1 cup shelled edamame, ¼ medium red onion (diced), and ¼ cup chopped roasted salted peanuts into a bowl or jar. Pour the dressing over the vegetables and toss gently until everything is coated.
3. Rest and serve: Serve immediately for a crisp texture, or cover and refrigerate for a short rest to let the flavors meld. Chilling a bit enhances the dressing’s penetration and softens the cucumber slightly for a more harmonious bite.

Storage Instructions

Store the salad in an airtight container or a sealed jar in the refrigerator for up to 3 days. If kept in a jar, layer the dressing at the bottom and the most delicate herbs at the top to avoid wilting. Before serving, toss again and add a fresh sprinkle of chopped peanuts and cilantro to refresh the texture and flavor.

More Salad Recipes

• Cashew Crunch Edamame Salad
• Mexican Quinoa Salad
• Honey Mustard Chicken Salad
• Thousand Island Chicken Salad

Chili Crunch Edamame Cucumber Salad

This chili crunch edamame cucumber salad is full of flavor and easy to make in a single jar for meal prep or an on-the-go lunch. The homemade chili crunch dressing gives it the right amount of spice and brightness.

Author: Emily Richter

Prep Time: 15 mins • Total Time: 15 mins • Servings: 4

Ingredients

• 1 tablespoon chili crunch
• 1.5 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon sea salt (adjust to taste)
• ½ tablespoon fresh lime juice
• 2 tablespoons fresh chopped cilantro
• 1 large English cucumber, halved lengthwise and sliced into half moons
• 1 cup shelled edamame
• ¼ medium red onion, diced
• ¼ cup chopped roasted salted peanuts

Instructions

1. Add the chili crunch, rice vinegar, sesame oil, sea salt, and lime juice to a small bowl or the bottom of a salad jar. Whisk or shake to combine.
2. Layer or add the remaining ingredients to the bowl or jar: cilantro, cucumber, edamame, red onion, and peanuts. Toss gently to coat everything in the dressing.
3. Serve immediately, or cover and chill for a short time to allow flavors to meld. Taste before serving and adjust salt if needed.

Tips & Notes

• After chilling, taste and adjust seasoning—salt or extra lime lifts the flavors.
• For meal prep, keep dressing at the bottom of the jar and add herbs at the top to preserve texture. Shake or toss just before eating.

Nutrition

Calories: 142 kcal, Carbohydrates: 12 g, Protein: 7 g, Fat: 8 g, Fiber: 3 g, Sugar: 4 g

Nutrition information is approximate and should be used as a guideline.