Cucumber Edamame Salad
Total Time
15 mins
Prep Time
15 mins
Rating
5 out of 5 stars
(1)
Ingredients
4
- 2 English cucumbers, chopped
- 12 oz frozen shelled edamame, thawed
- 5 green onions, sliced
- 1/3 cup chopped mint or chopped cilantro
- 2 tablespoons sesame seeds
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons pure maple syrup
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- Crushed red pepper flakes, to taste
- Kosher salt, if needed
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Preparation
Step 1
In a large bowl, combine the cucumbers, edamame, green onions, herbs, and sesame seeds.
Step 2
In a small bowl, whisk together the rice wine vinegar, soy sauce, sesame oil, maple syrup, garlic, ginger, and crushed red pepper flakes.
Step 3
Pour the dressing over the salad and toss well. Season with kosher salt, if necessary.
Step 4
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Chef's notes
Store the salad covered in the fridge for up to 2 days. Feel free to add avocado, it’s a great addition!
