Japanese Edamame Cucumber Salad (Printer-friendly)
Crisp cucumbers and tender edamame tossed in bright sesame dressing
# What you'll 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 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
# Method:
01 - Bring a pot of water to a boil. Add edamame and cook for 3-5 minutes until tender. Drain well 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 moisture. Pat dry thoroughly with paper towels.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, grated ginger, and minced garlic until completely smooth and emulsified.
04 - Add cooked edamame, prepared cucumbers, and green onions to the mixing bowl. Drizzle with dressing and toss gently until all ingredients are evenly coated.
05 - Transfer salad to a serving dish. Sprinkle with toasted sesame seeds and fresh cilantro. Serve immediately or refrigerate for up to 2 hours before serving.
# Expert Tips:
01 -
- The way sesame oil clings to cucumber slices makes every bite impossibly fragrant
- It actually tastes better after sitting for an hour, so make it ahead without stress
02 -
- The salt on the cucumbers isn't optional, it draws out water that would otherwise dilute your dressing
- This salad needs at least 15 minutes to hang out in the fridge so flavors can properly become friends
03 -
- Use a vegetable peeler to create cucumber ribbons instead of slices for a more elegant presentation
- A splash of yuzu juice or lime zest in the dressing makes it feel extra special