Edamame Cucumber Sesame Salad

# 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)

# Method Steps:

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 mixing bowl, combine chilled edamame, diced cucumber, thinly sliced green onions, and diced red bell pepper if using.

03 - In a small bowl, 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 until emulsified.

04 - Pour the dressing over the vegetable mixture and toss gently to coat evenly.

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

# Expert Advice:

01 -

It comes together in twenty minutes flat, no actual cooking skill required.
The sesame dressing is so good you'll find yourself drizzling it on everything else for the next week.
It tastes better the next day when the flavors have gotten cozy with each other.

02 -

If you don't chill the edamame after boiling, the salad will be warm and sad; cold edamame is crisp and alive.
Sesame oil is potent—start with the amount in the recipe and you can always add more, but you can't take it back.

03 -