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Cucumber and Edamame Salad with Sesame Dressing

This salad features crisp cucumber slices and tender edamame beans tossed in a tangy sesame dressing. The final dish has a refreshing, crunchy texture with a bright, nutty flavor and an inviting appearance of vibrant green and fresh ingredients.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups edamame beans fresh or frozen, shelled
  • 2 large cucumbers preferably English or seedless
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon sesame oil toasted for added flavor
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon honey optional, for balance
  • 1 teaspoon toasted sesame seeds for garnish
  • to taste salt and pepper

Equipment

  • Chef's knife
  • Cutting board
  • Small bowl
  • Whisk
  • Large Mixing Bowl

Method
 

  1. Cook the edamame beans in boiling water until tender, about 3-4 minutes, then drain and set aside to cool slightly.
  2. Slice the cucumbers into thin rounds or half-moons using a sharp knife, removing any stems or ends for a clean look.
  3. Combine soy sauce, toasted sesame oil, rice vinegar, and honey in a small bowl. Whisk until well blended; this creates your tangy sesame dressing.
  4. Add the slightly cooled edamame to a large mixing bowl along with the sliced cucumbers.
  5. Pour the sesame dressing over the vegetables and toss gently to coat every piece evenly, so the flavors meld.
  6. Sprinkle toasted sesame seeds over the top for added crunch and flavor, then season with salt and pepper to taste.
  7. Serve immediately or chill for 10-15 minutes to allow the flavors to deepen. Enjoy this refreshing, crunchy salad!