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Edamame and Cucumber Salad with Sesame Dressing

Close-up of a vibrant Edamame and Cucumber Salad mixed with red chili slices and sesame seeds in a white bowl.
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A light and refreshing salad featuring shelled edamame and crisp cucumber tossed in a simple sesame vinaigrette.

Ingredients

Scale
  • 1 cup shelled, cooked edamame
  • 2 large cucumbers, diced
  • 1/2 red bell pepper, finely diced
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sugar or maple syrup
  • 1/2 teaspoon toasted sesame seeds for garnish

Instructions

  1. Prepare the edamame if using frozen; thaw and drain well.
  2. In a medium bowl, combine the diced cucumber, red bell pepper, and sliced red onion.
  3. Add the shelled edamame to the vegetable mixture.
  4. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, and sugar until combined. This is your dressing.
  5. Pour the dressing over the salad ingredients.
  6. Gently toss everything together until the vegetables are evenly coated.
  7. Cover the bowl and chill in the refrigerator for at least 15 minutes to allow flavors to meld.
  8. Before serving, sprinkle with toasted sesame seeds.

Notes

  • You can prepare the dressing up to two days ahead and store it separately.
  • For extra crunch, add 1/4 cup of chopped peanuts or cashews.
  • If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes, then drain before adding to the salad.

Nutrition

Find it online: https://spoonswirl.com/edamame-and-cucumber-salad-recipe/