Edamame Cucumber Sesame Salad (Printable Version)

Vibrant chilled edamame with cucumber and a savory sesame dressing, perfect for a light, fresh dish.

# What You Need:

→ Vegetables

01 - 2 cups shelled edamame (fresh or frozen)
02 - 1 large cucumber, diced
03 - 2 green onions, thinly sliced
04 - 1 small red bell pepper, diced (optional)

→ Dressing

05 - 2 tablespoons toasted sesame oil
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon soy sauce or tamari for gluten-free
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon freshly grated ginger
10 - 1 garlic clove, finely minced
11 - 1 teaspoon toasted sesame seeds

→ Garnish

12 - 1 tablespoon toasted sesame seeds
13 - 1 tablespoon chopped fresh cilantro (optional)

# Directions:

01 - Bring a medium saucepan 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.
02 - In a large mixing bowl, combine the chilled edamame, diced cucumber, sliced green onions, and diced red bell pepper if using.
03 - In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, honey or maple syrup, grated ginger, minced garlic, and 1 teaspoon toasted sesame seeds until emulsified.
04 - Pour the dressing over the vegetable mixture and gently toss to combine all ingredients thoroughly.
05 - Sprinkle with the remaining toasted sesame seeds and chopped cilantro if desired.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld for a more vibrant taste.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, so there's no excuse not to make it on a busy weeknight.
  • The sesame dressing is so good you'll want to pour it over everything else you own.
  • It's naturally vegan and gluten-free without feeling like you're missing anything.
  • The texture contrast between tender edamame and crisp cucumber keeps every bite interesting.
02 -
  • If your edamame are mushy, everything falls apart; those three to five minutes matter more than you'd think, so set a timer and don't walk away.
  • Toasting your own sesame seeds for five minutes in a dry pan makes them taste so much more interesting than the pre-toasted version, and it's such a small gesture that pays off immediately.
  • Warm dressing on cold vegetables creates condensation that makes everything sogpy, so always let the dressing cool before it touches the salad if you're making this ahead.
03 -
  • Taste the dressing straight from the spoon before it touches the salad so you can adjust seasoning when everything is still forgiving.
  • Fresh edamame tastes brighter than frozen, but frozen is more convenient and honestly almost as good, so never feel guilty about using what you have.
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