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 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)

# Directions:

01 - Bring a pot 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 until emulsified.

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

05 - Sprinkle additional toasted sesame seeds and chopped cilantro over the salad if desired.

06 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -

It's ready faster than takeout and tastes even better, plus you actually know what's in it.
The ginger-sesame dressing wakes up your palate in a way that makes you want another bite.
You can prep everything ahead and toss it together right before serving, which is clutch for potlucks.

02 -

Don't skip the ice bath after boiling the edamame—it's the difference between a vibrant salad and one that tastes tired.
Toast your own sesame seeds in a dry skillet if you can; the aroma alone tells you when they're ready, and they taste infinitely better than pre-toasted versions.

03 -