Edamame cucumber sesame salad (Print Version)

Chilled edamame with crisp cucumber and sesame dressing for a fresh, light 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 grated fresh ginger
10 - 1 clove garlic, 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 pot of salted water to a boil, add shelled edamame, and cook for 3 to 5 minutes until tender. Drain and rinse under cold water to chill.
02 - In a large bowl, mix chilled edamame, diced cucumber, sliced green onions, and diced red bell pepper if using.
03 - 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 smooth.
04 - Pour dressing over the vegetable mixture and toss gently to combine.
05 - Sprinkle with remaining toasted sesame seeds and chopped cilantro if desired.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • It comes together in 20 minutes flat, which means no excuses on a busy weeknight.
  • The sesame dressing is addictively savory without feeling heavy, perfect for when you need something light but satisfying.
  • It actually tastes better the next day once the flavors have gotten to know each other in the fridge.
02 -
  • Don't skip the ice bath for the edamame; warm beans swimming in cold dressing tastes one-dimensional, but properly chilled ones sing with contrast.
  • The dressing won't emulsify like a vinaigrette because there's no egg, and that's exactly the point—it's meant to be a light coat, not a binding sauce.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have them whole; they'll smell incredible and taste infinitely better than pre-toasted versions that have been sitting in a jar for months.
  • Make the dressing the morning before and let it sit—the ginger and garlic will mellow and blend together in a way that tastes more refined and less raw.
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