From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
In a small bowl, whisk together ginger, garlic, rice vinegar, soy sauce, sesame oil, honey, sriracha, red pepper flakes, salt, and sesame seeds.
2
Score the cucumber skin with a fork and slice into ¼-inch thick rounds. Add to a large bowl.
3
Toss in edamame and scallions. Pour the dressing over the salad and mix until evenly coated.
4
Transfer to a serving dish and garnish with chopped cashews.
5
Serve immediately or store in an airtight container for up to 2 days.
My Calorie Intake
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Tips & Tricks (5)
- Toast Sesame Oil Last 🔥Add toasted sesame oil to the dressing just before serving to preserve its delicate, nutty aroma—heat destroys its complex flavor profile if added too early.
- Blanch and Shock Edamame ❄️Briefly blanch frozen edamame for 2 minutes, then immediately ice-bath them to stop cooking and maintain vibrant color and crisp texture for maximum visual appeal.
- Macerate Cucumbers Strategically 💧Salt your diced cucumber 15 minutes ahead and drain excess liquid to prevent a watery salad, while the salt gently seasons the vegetable from within.
- Balance Heat with Honey Timing ⚖️Whisk honey into warm (not hot) dressing components to dissolve it fully, then let cool slightly before adding sriracha to avoid overpowering spice that overshadows other flavors.
- Toast Cashews Fresh 🥜Lightly toast raw cashews in a dry pan for 3-4 minutes just before assembly to amplify their buttery, nutty character and add crispy texture that stays fresh longer.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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