Description
A refreshing cucumber and edamame salad with a zesty dressing.
Ingredients
Scale
- 1 medium cucumber thinly sliced
- 1 cup shelled edamame
- 1 red chili pepper finely chopped
- 1 clove garlic minced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili oil
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- Salt to taste
Instructions
- Bring a pot of water to a boil and cook the edamame for 3 to 4 minutes until tender.
- Drain the edamame and rinse under cold water to cool.
- In a mixing bowl combine rice vinegar, soy sauce, sesame oil, chili oil, sugar, minced garlic, and chopped chili pepper.
- Add the sliced cucumber and cooled edamame to the bowl and toss everything together to coat evenly with the dressing.
- Season the salad with salt to taste and adjust seasoning if needed.
- Sprinkle sesame seeds over the top and refrigerate the salad for at least 15 minutes before serving.
Notes
- For a more intense flavor, let the salad marinate longer.
- You can add other vegetables like bell peppers or carrots for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Mix and chill
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg