Ingredients
Scale
- 2 English cucumbers, small diced
- 1 (12 oz) package shelled edamame, thawed
- 1 cup chopped green onion
- 1 handful chopped fresh cilantro
- 1/4 cup neutral flavored oil
- 1/4 cup rice wine vinegar
- 1 tbsp tamari or soy sauce
- 2 tsp toasted sesame oil
- 1 tsp pure maple syrup
- 1 tbsp chili onion crunch or chili paste
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- Salt, to taste
Instructions
- Dice the cucumber into small, bite-sized pieces and add to a large bowl.
- Add edamame, green onion, and cilantro to the bowl.
- In a small bowl, whisk together oil, rice wine vinegar, tamari, sesame oil, maple syrup, chili onion crunch, garlic, ginger, and salt.
- Taste the dressing and adjust seasoning as needed.
- Pour the dressing over the salad and mix until well combined.
- Serve immediately and enjoy.
Notes
- This salad is best enjoyed fresh.
- Top with toasted sesame seeds if desired.
- Adjust chili amount based on spice preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side
- Method: No Cook
- Cuisine: Asian Inspired
- Diet: Vegan