Edamame Cucumber Sesame Salad (Printable Page)

Chilled edamame and cucumber tossed with a savory sesame dressing for a fresh, light dish.

# 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)

# Step-by-Step Guide:

01 - Bring a medium saucepan 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, green onions, and 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 toasted sesame seeds until emulsified.
04 - Pour the dressing over the salad ingredients and gently toss to combine.
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 Tips:

01 -
  • It comes together in 20 minutes but tastes like you spent hours perfecting it.
  • The sesame dressing has this nutty warmth that makes the simplest vegetables feel special.
  • It's naturally vegan and gluten-free, so everyone at your table can actually eat it.
  • Cold salads are your secret weapon on days when you don't want to heat up the kitchen.
02 -
  • Don't skip the ice water rinse after boiling, it's the difference between tender beans and mushy disappointment.
  • Toasted sesame oil is non-negotiable, regular sesame oil tastes nothing like it and your entire dressing falls flat.
  • Prep everything before you start cooking because this comes together so fast you'll barely have time to catch your breath.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes and your entire salad tastes more intentional and alive.
  • Ginger should be grated fresh every time, the pre-grated kind in jars tastes like sadness by comparison.
  • If your edamame tastes mealy instead of tender, you boiled them too long, next time drop the time to three minutes and use an ice bath to stop the cooking immediately.
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