Edamame Cucumber Sesame Salad

# 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 medium saucepan 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 mixing bowl, combine the 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 1 teaspoon toasted sesame seeds in a small bowl until well emulsified.

04 - Pour the dressing over the salad mixture and toss gently to combine evenly.

05 - Sprinkle additional toasted sesame seeds and chopped cilantro on top. Serve immediately or refrigerate for 30 minutes to develop flavors.

# Expert Advice:

01 -

Ready in 20 minutes but tastes like you spent way more time on it.
Naturally vegan and gluten-free without feeling restricted or preachy about it.
The kind of salad that actually keeps you full, thanks to the protein-rich edamame.

02 -

Don't skip the ice water bath after boiling the edamame—it's the difference between that vibrant green color staying or turning dull and tired.
The dressing tastes milder when cold, so taste it before chilling and don't be shy with the ginger or garlic.

03 -