Edamame cucumber sesame salad (Printer view)

A vibrant, fresh salad featuring chilled edamame, cucumber, and a savory sesame dressing.

# 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)

# Directions:

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, mix the chilled edamame with diced cucumber, green onions, and red bell pepper if using.
03 - Whisk together 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 vegetable mixture and toss gently to combine.
05 - Sprinkle with remaining toasted sesame seeds and cilantro if desired. Serve immediately or refrigerate for 30 minutes to meld flavors.

# Expert Suggestions:

01 -
  • It comes together faster than most lunch breaks, yet tastes like you spent real time in the kitchen.
  • The sesame dressing transforms simple vegetables into something completely crave-worthy and addictive.
  • Works as an appetizer, side dish, or the base for a larger meal without feeling out of place anywhere.
02 -
  • Don't skip chilling the edamame after boiling—warm beans absorb the dressing unevenly and lose that satisfying texture contrast that makes this salad special.
  • Toast your sesame seeds yourself if possible; they taste sharper and more alive than pre-toasted versions that have been sitting in jars for months.
  • The dressing needs the ginger and garlic minced small, not sliced—they distribute throughout the oil and create flavor in every bite rather than leaving pockets of raw spice.
03 -
  • Toast sesame seeds in a dry pan over medium heat for a minute or two until they smell fragrant and nutty; this one step makes them taste three times better than using them straight from the bag.
  • If you forget to chill the edamame and they're still warm, submerge them briefly in ice water rather than just running cold tap water over them—it chills them faster and more thoroughly.
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