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Asian Sesame Edamame and Cucumber Salad

Close-up of vibrant Edamame and Cucumber Salad tossed with sesame seeds and herbs in a white bowl.
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Prepare a fresh, crunchy salad featuring shelled edamame and cucumber tossed in a simple ginger-soy vinaigrette.

Ingredients

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  • 1 cup shelled frozen edamame, thawed
  • 2 medium cucumbers, diced
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon toasted sesame seeds for garnish

Instructions

  1. Place the thawed edamame in a medium bowl.
  2. Add the diced cucumber and sliced red onion to the bowl with the edamame.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, sugar, and black pepper to make the dressing.
  4. Pour the dressing over the edamame and cucumber mixture.
  5. Toss gently until all ingredients are coated evenly.
  6. Cover the salad and chill in the refrigerator for at least 15 minutes before serving.
  7. Sprinkle with toasted sesame seeds just before serving.

Notes

  • If you use frozen edamame in the pod, boil them for 5 minutes, then cool them before removing the beans.
  • For extra crunch, add 1/4 cup of chopped peanuts.
  • You can substitute tamari for soy sauce if you need a gluten-free option.

Nutrition

Find it online: https://delishdreams.com/edamame-and-cucumber-salad/