Edamame Cucumber Sesame Salad (Printable View)

Chilled edamame tossed with cucumber, green onions, and sesame dressing for a light, flavorful dish.

# 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)

# How To Make It:

01 - Bring a pot of salted water to a boil. Add 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 chilled edamame, diced cucumber, sliced green onions, and diced red bell pepper if using.
03 - Whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, honey or maple syrup, grated ginger, minced garlic, and toasted sesame seeds until emulsified.
04 - Pour the dressing over the vegetable mixture and toss gently to ensure even coating.
05 - Sprinkle additional toasted sesame seeds and chopped cilantro over the salad. Serve immediately or refrigerate for 30 minutes to meld flavors.

# Expert Advice:

01 -
  • It's ready in 20 minutes, which means you can make it right before guests arrive without stress.
  • The flavors actually improve as it sits, so you can prep it hours ahead and just toss it again before serving.
  • It tastes fancy enough to impress but honest enough to eat alone straight from the bowl.
02 -
  • Don't skip the ice bath after boiling—edamame that cools gradually loses its vibrant color and satisfying snap, and that crunch is half the joy.
  • Make the dressing first and taste it by itself; it should be balanced and flavor-forward because the vegetables are mild and count on it to carry them.
03 -
  • Pat your cucumber dry after dicing to prevent the salad from becoming watery as it sits.
  • Whisk the dressing until it emulsifies, especially when mixing the sesame oil with the vinegar—this creates a cohesive sauce that coats everything evenly instead of pooling at the bottom.
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