Description
A refreshing and nutritious Edamame Cucumber Sesame Salad that combines tender edamame with crisp cucumber and a flavorful sesame-ginger dressing, perfect for a light lunch or a vibrant side dish.
Ingredients
Scale
Salad
- 2 cups shelled edamame (fresh or frozen)
- 1 large cucumber, diced
- 2 green onions, thinly sliced
- 1 small red bell pepper, diced (optional)
Dressing
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, finely minced
- 1 teaspoon toasted sesame seeds
Garnish
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Cook Edamame: Bring a pot of salted water to a boil. Add the shelled edamame and cook for 3 to 5 minutes until tender. Drain and rinse under cold water to chill and stop the cooking process.
- Combine Vegetables: In a large bowl, mix the chilled edamame with diced cucumber, thinly sliced green onions, and diced red bell pepper if using.
- Prepare Dressing: In a separate bowl, whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, honey or maple syrup, grated fresh ginger, minced garlic, and 1 teaspoon toasted sesame seeds until the dressing is well emulsified.
- Toss Salad: Pour the prepared dressing over the salad mixture and toss gently to ensure all ingredients are evenly coated with the flavorful dressing.
- Garnish and Serve: Sprinkle additional toasted sesame seeds and chopped fresh cilantro over the salad. Serve immediately or chill for 30 minutes to allow the flavors to meld beautifully.
Notes
- You can use fresh or frozen shelled edamame; just adjust the cooking time slightly if needed.
- For a vegan version, use maple syrup instead of honey in the dressing.
- Red bell pepper adds sweetness and color, but can be omitted or substituted with shredded carrots for variety.
- Chilling the salad before serving enhances the flavor blend and makes it more refreshing.
- To make it gluten-free, be sure to use tamari instead of regular soy sauce.
