Japanese Edamame Cucumber Salad (Print View)
Crisp cucumbers and tender edamame tossed in a bright sesame-ginger dressing. A refreshing Japanese-inspired dish ready in just 20 minutes.
# What You'll Need:
→ Vegetables
01 - 1 1/2 cups shelled edamame, fresh or frozen
02 - 2 medium Japanese cucumbers, thinly sliced
03 - 1/4 cup sliced green onions
→ Dressing
04 - 2 tbsp soy sauce, gluten-free if needed
05 - 1 tbsp rice vinegar
06 - 1 tbsp toasted sesame oil
07 - 1 tsp sugar or maple syrup
08 - 1/2 tsp fresh grated ginger
09 - 1 small garlic clove, finely minced
→ Garnish
10 - 1 tbsp toasted sesame seeds
11 - 1 tbsp chopped fresh cilantro, optional
# How To Make It:
01 - Bring a pot of water to a boil. Add edamame and cook for 3–5 minutes until tender. Drain and rinse under cold water to stop cooking and preserve color.
02 - Slice cucumbers thinly and place in a large mixing bowl. Sprinkle with a pinch of salt and let sit for 5 minutes to draw out excess moisture. Pat dry with a paper towel.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, grated ginger, and minced garlic until smooth and well combined.
04 - Add cooked edamame, prepared cucumbers, and green onions to the mixing bowl. Drizzle with the sesame dressing and toss gently to coat all ingredients evenly.
05 - Transfer salad to a serving dish. Sprinkle with toasted sesame seeds and chopped cilantro if desired. Serve immediately or refrigerate for up to 2 hours before serving.
# Expert Hints:
01 -
- The sesame dressing comes together in seconds but tastes like something from a restaurant
- It keeps beautifully for days, making it perfect for meal prep lunches
02 -
- Salt your cucumbers and pat them dry, otherwise the dressing becomes diluted and sad
- Toast your sesame seeds in a dry pan for 2 minutes, watching closely so they do not burn
03 -
- Use a vegetable peeler to create ribbon thin cucumber slices for an elegant presentation
- Double the dressing and keep the extra in a jar for quick salads throughout the week