Looking for a cool way to beat the heat this summer? Why not try whipping up a cucumber edamame salad? It’s crisp, refreshing, and brimming with flavors that scream summer. Plus, it’s super simple to put together. Let’s dive into how you can make this crowd-pleaser in no time.
Ingredients:
- 2 cups of shelled edamame, cooked and cooled
- 2 large cucumbers, peeled and sliced into half-moons
- 1 red bell pepper, finely chopped
- 1/2 red onion, thinly sliced
- 1/4 cup of chopped fresh cilantro (or parsley)
- 2 tablespoons of sesame seeds
For the Dressing:
- 3 tablespoons of olive oil
- 2 tablespoons of rice vinegar
- 1 tablespoon of soy sauce
- 1 teaspoon of honey or agave syrup
- 1 garlic clove, minced
- 1 teaspoon of grated fresh ginger
- Salt and pepper to taste
Instructions:
- Cook the edamame according to package instructions. Meanwhile, prepare the cucumbers, red bell pepper, and red onion and place them in a large salad bowl.
- In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, minced garlic, and grated ginger. Season with salt and pepper.
- Add the cooled edamame to the bowl with the sliced cucumbers, bell pepper, and onion. Add the dressing. Finish the salad with sesame seeds and chopped cilantro.
- Chill for 30 minutes before serving.