From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Spicy Edamame Cucumber Salad
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Instructions
1
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In a small bowl, whisk together ginger, garlic, rice vinegar, soy sauce, sesame oil, honey, sriracha, red pepper flakes, salt, and sesame seeds.
2
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Score the cucumber skin with a fork and slice into ¼-inch thick rounds. Add to a large bowl.
3
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Toss in edamame and scallions. Pour the dressing over the salad and mix until evenly coated.
4
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Transfer to a serving dish and garnish with chopped cashews.
5
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Serve immediately or store in an airtight container for up to 2 days.
My Calorie Intake
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Tips & Tricks (5)
- Edamame Blanching Perfection 🥬Blanch frozen edamame for exactly 2-3 minutes in salted boiling water, then immediately shock in ice water to preserve their bright green color and crisp texture.
- Cucumber Prep Pro Tip 🥒Remove cucumber seeds and slice thinly on a mandoline for consistent, elegant pieces that absorb the dressing more evenly and prevent watering down the salad.
- Dressing Emulsion Magic 🥄Whisk the dressing ingredients vigorously or use a small blender to create a perfectly smooth, well-integrated sauce that clings beautifully to the ingredients.
- Toasted Sesame Oil Intensity 🌟Use toasted sesame oil sparingly - just a few drops can provide an intense, nutty flavor without overwhelming the other ingredients.
- Cashew Crunch Technique 🥜Lightly toast cashews in a dry pan for 2-3 minutes before chopping to enhance their nutty flavor and add a satisfying crunch to the salad.
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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