Cucumber Edamame Salad (Print Version)
# Ingredients:
→ Salad
01 -
2 English cucumbers, chopped
02 -
12 ounces frozen shelled edamame, thawed
03 -
5 green onions, sliced
04 -
1/3 cup chopped mint or cilantro
05 -
2 tablespoons sesame seeds
→ Dressing
06 -
3 tablespoons rice wine vinegar
07 -
2 tablespoons soy sauce
08 -
1 tablespoon sesame oil
09 -
2 teaspoons pure maple syrup
10 -
1 clove garlic, minced
11 -
1 teaspoon freshly grated ginger
12 -
Crushed red pepper flakes, to taste
13 -
Kosher salt, if needed
# Instructions:
01 -
In a large bowl, mix together the chopped cucumbers, thawed edamame, sliced green onions, fresh herbs, and sesame seeds.
02 -
In a separate small bowl, whisk together rice wine vinegar, soy sauce, sesame oil, maple syrup, minced garlic, grated ginger, and red pepper flakes until well combined.
03 -
Pour the prepared dressing over the salad ingredients and toss well to coat everything evenly. Taste and season with kosher salt if needed.
# Notes:
01 -
Can be stored in the refrigerator for up to 2 days
02 -
Optional addition of avocado recommended