Cucumber Edamame Salad
15 min + 10–15 min chill2 servings
A light, cold salad of sliced cucumber and cooked edamame tossed in a sesame-soy dressing.
| 2 tbsp soy sauce or tamari | Whisk dressing | Toss cucumber & edamame with dressing | Add optional toppings | Chill 10–15 min |
| 1 tbsp rice vinegar or lemon juice | ||||
| 1 tsp sesame oil | ||||
| 1 tsp honey or maple syrup | ||||
| 300 g cucumbers, sliced or diced | ||||
| 150 g shelled edamame, cooked and cooled | ||||
| 6 g green onions, chopped (optional) | ||||
| 1 tsp sesame seeds (optional) | ||||
| 1/4 tsp chili flakes (optional) | ||||
| 1 clove garlic or 1/2 tsp grated ginger (optional) |
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