Edamame Salad Sesame Cucumber (Print)

Chilled edamame and crisp cucumber tossed in a savory sesame dressing for a vibrant, fresh dish.

# Components:

→ 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, 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 additional toasted sesame seeds and chopped cilantro over the salad, if desired.
06 - Serve immediately or chill for 30 minutes to enhance flavor integration.

# Chef Secrets:

01 -
  • It's the kind of salad that tastes better the longer it sits, so you can prep it ahead without guilt.
  • The nutty sesame dressing does all the heavy lifting—simple ingredients that somehow taste like you spent hours developing them.
  • Edamame brings protein that actually feels substantial, so you won't be hungry an hour later.
02 -
  • Don't skip the ice bath after boiling—it's the difference between edamame that taste bright and ones that taste cooked.
  • Sesame oil burns easily, so never cook with it; it's a finishing ingredient that adds depth only when raw or barely warm.
  • Make the dressing before you add vegetables so the honey has time to dissolve completely; if you rush this step, you'll end up with little pools of sweetness at the bottom of the bowl.
03 -
  • Toast your own sesame seeds in a dry skillet for two minutes before using—they'll taste infinitely better than the pre-toasted ones in jars.
  • Don't be shy with the ginger and garlic; they're what make this taste restaurant-quality rather than plain.
  • If your salad gets watery after sitting, strain off the liquid before serving—this happens when cucumber releases its water, and it dilutes the dressing flavor.
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