Edamame Cucumber Sesame Salad (Print Version)

A vibrant mix of chilled edamame, cucumber, and sesame dressing offers a light, flavorful dish.

# 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 freshly grated 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)

# How To Make It:

01 - Bring a pot of salted water to a boil. Add the edamame and cook for 3 to 5 minutes until tender. Drain and rinse under cold water to chill.
02 - In a large bowl, combine the chilled edamame, diced cucumber, green onions, and optional red bell pepper.
03 - In a small bowl, 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 the dressing over the salad ingredients and toss gently to combine.
05 - Sprinkle with additional toasted sesame seeds and chopped cilantro if desired.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • Ready in twenty minutes but tastes like you fussed over it for hours.
  • The dressing is bold enough to stand on its own, so every bite feels intentional.
  • Naturally vegan and gluten-free, so you can serve it to almost anyone without apologies.
02 -
  • Don't skip the ice bath after boiling the edamame—it's the difference between tender and mushy, and that thirty seconds of cold water is everything.
  • Toasted sesame oil is pricey for a reason, so keep it in the back of your fridge where it won't go rancid, and taste it before you use it. If it smells off, it's the first ingredient to replace.
03 -
  • If you're making this ahead, keep the dressing separate and toss it in just before serving so the vegetables stay crisp instead of getting weepy.
  • Toast your own sesame seeds in a dry pan for about two minutes until they smell nutty and toasted—it takes almost no time and tastes noticeably better than the kind that's been sitting in a jar.
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