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Cucumber Edamame Salad

Cucumber Edamame Salad Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 12 oz frozen shelled edamame
  • 1 English cucumber
  • 3 scallions
  • 1/4 cup chopped fresh cilantro (optional)
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar
  • 1 tsp sesame seeds

Method
 

  1. Bring a pot of salted water to a boil. Cook the edamame for 4 to 5 minutes, drain, rinse under cold water, and pat dry.
  2. Whisk together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves.
  3. Cut the cucumber into thin half-moons and thinly slice the scallions.
  4. In a large bowl, combine the edamame, cucumber, scallions, and cilantro. Pour the dressing over and toss gently.
  5. Transfer to a serving dish, sprinkle with sesame seeds, and serve cold or at room temperature.

Notes

If you want the salad extra cold, chill it for 30 minutes before serving. The cucumbers will release a little water over time, so for the crispest texture, toss the salad just before eating.