Asian Cucumber and Edamame Salad

Name: Asian Cucumber and Edamame Salad
Cook time: 5 min
Yield: 4 servings
Ingredients: 200 grams edamame shelled; 30 ml soy sauce; 15 ml rice vinegar; 10 ml sesame oil; 10 ml honey; 2 medium cucumber sliced; 200 grams edamame shelled; 2 stalks green onions sliced; 10 grams sesame seeds toasted; 1 teaspoon red chili flakes

A refreshing and nutritious salad combining the crunch of cucumbers with protein-rich edamame, dressed in a light soy and sesame dressing.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

200 grams edamame shelled
30 ml soy sauce
15 ml rice vinegar
10 ml sesame oil
10 ml honey
2 medium cucumber sliced
200 grams edamame shelled
2 stalks green onions sliced
10 grams sesame seeds toasted
1 teaspoon red chili flakes

Instructions

Bring a small saucepan of water to a boil. Add the 200 grams of shelled edamame and cook for 3-4 minutes until tender. Drain and set aside to cool. Edamame is tender and drained.
In a mixing bowl, whisk together 30 ml of soy sauce, 15 ml of rice vinegar, 10 ml of sesame oil, and 10 ml of honey until well combined. Dressing is smooth and well combined.
Add the sliced cucumbers, cooked edamame, sliced green onions, and 10 grams of toasted sesame seeds to the bowl with the dressing. Toss to coat evenly. Salad ingredients are evenly coated with dressing.
If desired, sprinkle 1 teaspoon of red chili flakes over the salad for added heat. Toss again to distribute evenly. Chili flakes are evenly distributed.