Description
A protein-packed edamame and cucumber salad tossed in a nutty tahini sesame dressing. This simple salad makes a great side dish or appetizer. It’s light, crisp, and quick to make.
Ingredients
Units
Scale
- Half English cucumber (about 8 oz)
- 1/2 cup cooked edamame (soy beans)
- 1 tablespoon tahini paste
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon vinegar
- 1 teaspoon honey
- 1 tablespoon roasted sesame seeds
- 1/4 cup thinly sliced red onion or shallot
- 2 tablespoons thinly sliced green onions or cilantro
Instructions
- Prepare the cucumbers: Slice cucumbers (8 oz) thinly (about ⅛ inch thick).
- Make the dressing: In a small bowl, whisk together tahini paste (1 tablespoon), soy sauce (1 1/2 tablespoons), sesame oil (1 tablespoon), vinegar (1/2 tablespoon), and honey (1 teaspoon) until smooth. Taste and adjust if needed.
- Assemble and serve: To a medium bowl, add cucumber (8 oz), edamame (1 /2 cup), thinly sliced red onion or shallot (1/4 cup thinly sliced), green onions/cilantro (2 tablespoons), toasted sesame seeds (1 tablespoon). Add dressing and toss gently and serve.
- Prep Time: 5 minutes
- Cook Time: No cook
- Category: side dish
- Method: stove top
- Cuisine: Asian, Middle Eastern, Fusion