Ingredients
Main Ingredients
- 250 g of edamame (in pods or shelled)
- 1/2 an English cucumber (or 2 Persian cucumbers)
Dressing
- 1 tsp of soy sauce
- 1 tbsp of rice vinegar
- 1/2 tsp of honey
- 1/4 tsp of ground ginger
- 1 tsp of chili oil
- 1 tsp of sesame oil
Garnish
- 1 tsp of chili flakes
- 1 tsp of sesame seeds
Instructions
- Prepare the edamame: Start by cooking the edamame beans according to the package instructions, typically boiling or steaming them until tender, then set aside to cool.
- Make the dressing: While the edamame cooks, combine soy sauce, rice vinegar, ground ginger, chili oil, honey, and sesame oil in a bowl or jar and mix thoroughly until well blended.
- Cool the edamame: Once cooked, allow the edamame to cool completely to avoid wilting the cucumbers and to let the flavors meld better.
- Prepare the cucumbers: Wash the cucumbers thoroughly and chop them into bite-sized pieces, suitable for easy eating and mixing.
- Combine salad ingredients: In a large bowl, add the cooled edamame and chopped cucumbers. Pour the dressing over the top and toss gently until everything is evenly coated.
- Garnish and serve: Sprinkle chili flakes and sesame seeds over the salad for a final touch of flavor and texture, then serve immediately or chilled.
Notes
- Use frozen edamame for convenience, and follow the package for proper cooking times.
- Adjust the amount of chili oil and chili flakes to taste if you prefer less or more heat.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- This salad can be prepared ahead of time and refrigerated for up to 24 hours, but add the garnishes just before serving to maintain their texture.
- To make the salad gluten-free, ensure the soy sauce used is gluten-free tamari or similar alternative.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
