Name: Cucumber Edamame Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 Servings
Cuisine: Asian

From the Cook

1/5

Warning0 allergens identified

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In a medium-sized bowl, whisk together the rice wine vinegar, lime juice, sesame oil, honey and seasonings until well combined.

Add cucumber, edamame and green onion and toss to coat completely.

Sprinkle on sesame seeds and serve immediately.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Cucumber Water Removal 💧
Salt your diced cucumbers and let them sit for 5 minutes, then pat dry with paper towels to remove excess moisture and prevent a watery salad.
Sesame Oil Emulsion 🌀
Whisk the sesame oil with rice wine vinegar and lime juice in a separate bowl before adding to create a balanced dressing that coats ingredients evenly rather than pooling at the bottom.
Toast Your Sesame Seeds 🔆
Lightly toast sesame seeds in a dry pan for 2-3 minutes before adding to the salad to unlock deeper nutty flavors and enhance their aroma dramatically.
Edamame Blanching Secret 🫘
If using fresh edamame, blanch for 4-5 minutes and shock in ice water to maintain vibrant color and crisp-tender texture that complements the raw cucumber perfectly.
Last-Minute Assembly 🥒
Dress the salad just 10-15 minutes before serving to prevent the vegetables from becoming limp while still allowing the ginger and garlic flavors to infuse the ingredients.