Edamame Cucumber Sesame Salad

# What You'll Need:

→ Vegetables

01 - 2 cups shelled edamame (fresh or frozen)

02 - 1 large cucumber, diced

03 - 2 green onions, thinly sliced

04 - 1 small red bell pepper, diced (optional)

→ Dressing

05 - 2 tablespoons toasted sesame oil

06 - 1 tablespoon rice vinegar

07 - 1 tablespoon soy sauce or tamari (for gluten-free)

08 - 1 teaspoon honey or maple syrup

09 - 1 teaspoon grated fresh ginger

10 - 1 clove garlic, finely minced

11 - 1 teaspoon toasted sesame seeds

→ Garnish

12 - 1 tablespoon toasted sesame seeds

13 - 1 tablespoon chopped fresh cilantro (optional)

# Directions:

01 - Bring a pot of salted water to a boil. Add shelled edamame and cook for 3 to 5 minutes until tender. Drain and rinse under cold water to chill.

02 - In a large bowl, mix chilled edamame, diced cucumber, sliced green onions, and diced red bell pepper if using.

03 - Whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, honey or maple syrup, grated ginger, minced garlic, and 1 teaspoon toasted sesame seeds until emulsified.

04 - Pour dressing over salad ingredients and toss gently to combine evenly.

05 - Sprinkle remaining toasted sesame seeds and chopped fresh cilantro over the salad. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Additional Tips::

01 -

It's proof that a salad can be filling without feeling heavy, especially on those nights when you want something substantial but refreshing.
The sesame dressing tastes like it took forever, but you're whisking it together in under a minute.
Edamame gives you that satisfying protein punch that makes it work as a standalone lunch or a side that doesn't disappear at dinner.

02 -

If you skip the ice bath after boiling the edamame, they'll keep cooking from their own heat and turn mushy—that one mistake taught me why that step matters.
Sesame oil is pungent and can overwhelm if you're heavy-handed; start with two tablespoons and taste before adding more.

03 -