# What You'll Need:
→ Vegetables
01 - 2 cups shelled edamame (fresh or frozen)
02 - 1 large cucumber, diced
03 - 2 green onions, thinly sliced
04 - 1 small red bell pepper, diced (optional)
→ Dressing
05 - 2 tablespoons toasted sesame oil
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon soy sauce or tamari (for gluten-free)
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon freshly grated ginger
10 - 1 clove garlic, finely minced
11 - 1 teaspoon toasted sesame seeds
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - 1 tablespoon chopped fresh cilantro (optional)
# Step-by-step Directions:
01 - Bring a pot of salted water to a boil. Add the shelled edamame and cook for 3 to 5 minutes until tender. Drain and rinse under cold water to chill.
02 - In a large bowl, combine the chilled edamame, diced cucumber, sliced green onions, and diced red bell pepper if using.
03 - In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, honey or maple syrup, grated ginger, minced garlic, and 1 teaspoon toasted sesame seeds until emulsified.
04 - Pour the dressing over the vegetable mixture and toss gently to combine evenly.
05 - Sprinkle the salad with additional toasted sesame seeds and chopped cilantro if desired.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
