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 the 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 the chilled edamame, diced cucumber, sliced green onions, and diced red bell pepper if using.

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 well combined.

04 - Pour the dressing over the vegetable mixture and toss gently until evenly coated.

05 - Sprinkle with remaining toasted sesame seeds and chopped cilantro if desired.

06 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Tips:

01 -

It comes together in under 20 minutes, making it perfect for those nights when you want something fresh without the fuss.
The sesame dressing is unexpectedly complex, balancing nutty, tangy, and slightly sweet in ways that make people ask for the recipe.
It's naturally vegan and can be gluten-free with one simple swap, so it works for almost any table.

02 -

Don't skip the ice bath after boiling the edamame—it's the difference between a vibrant green and a dull, grayish result.
Whisk that dressing thoroughly so the sesame oil and vinegar actually emulsify instead of separating into sad puddles at the bottom.

03 -