Japanese Edamame Cucumber Salad (Print View)
Crisp cucumbers and tender edamame tossed in a bright sesame dressing. Ready in 20 minutes.
# What You Need:
→ Vegetables
01 - 1 1/2 cups shelled edamame, fresh or frozen
02 - 2 medium Japanese cucumbers or English cucumbers, thinly sliced
03 - 1/4 cup sliced green onions
→ Dressing
04 - 2 tablespoons soy sauce (gluten-free if needed)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar or maple syrup
08 - 1/2 teaspoon fresh grated ginger
09 - 1 small garlic clove, finely minced
→ Garnish
10 - 1 tablespoon toasted sesame seeds
11 - 1 tablespoon chopped fresh cilantro (optional)
# How to Make It:
01 - Bring a pot of water to a boil. Add shelled edamame and cook for 3–5 minutes until tender. Drain thoroughly and rinse under cold water to stop cooking process.
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, then pat dry with paper towels.
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 dressing and toss gently to coat evenly.
05 - Transfer to a serving dish and garnish with toasted sesame seeds and fresh cilantro if desired.
# Expert Tips:
01 -
- Comes together in under 20 minutes with zero cooking skills required
- The sesame ginger dressing makes everything taste like restaurant quality
02 -
- Squeezing excess moisture from the cucumbers prevents your salad from becoming watery
- The salad tastes even better after sitting in the fridge for an hour, so do not be afraid to make it ahead
03 -
- Toast your sesame seeds in a dry pan over medium heat until fragrant and golden
- Use a vegetable peeler to create ribbon thin cucumber slices for an elegant presentation