Description
Easy Japanese Edamame Salad filled with edamame, cucumbers and a flavorful Japanese-inspired dressing. Ready in just 10 minutes.
Ingredients
Scale
- 250 g edamame
- 1/2 English cucumber or 2 Persian cucumbers
- 1 teaspoon soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon honey
- 1/4 teaspoon ground ginger
- 1 teaspoon chili oil
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes
- 1 teaspoon sesame seeds
Instructions
- Cook the edamame according to package directions.
- Mix soy sauce, rice wine vinegar, honey, ground ginger, chili oil and sesame oil in a bowl.
- Allow the cooked edamame to cool slightly.
- Wash and chop the cucumbers.
- Add cucumbers and edamame to a bowl.
- Pour the dressing over the salad and toss well.
- Garnish with chili flakes and sesame seeds.
- Serve immediately.
Notes
- Avoid overcooking the edamame.
- Use Persian or Asian cucumbers if preferred.
- Taste the dressing and adjust seasoning if needed.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 194g
- Calories: 220
- Sugar: 5
- Sodium: 129
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 8
- Protein: 15
- Cholesterol: 0