Ingredients with Measurements:
- 1 cup shelled edamame
- 1 large cucumber, peeled and diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon sesame seeds
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Bring a pot of salted water to a boil. Add the edamame and cook for 3-4 minutes until tender. Drain and rinse under cold water.
2. In a large bowl, combine the edamame, cucumber, red onion, and cilantro.
3. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Sprinkle sesame seeds over the top of the salad.
6. Serve chilled.
Time:
Preparation time: 10 minutes
Cooking time: 4 minutes
Temperature:
Serve chilled
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 14g
Protein: 6g
Fiber: 3g
Sugar: 7g
Sodium: 330mg
Substitutions for ingredients:
- Shelled edamame can be substituted with frozen peas or lima beans.
- Red onion can be substituted with shallots or green onions.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with olive oil or avocado oil.
Variations:
- Add diced avocado for extra creaminess.
- Add sliced radishes for extra crunch.
- Add cooked quinoa or brown rice for a heartier salad.
- Add diced mango or pineapple for a tropical twist.
Tips and tricks:
- Make sure to rinse the edamame under cold water after cooking to stop the cooking process and prevent them from becoming mushy.
- Use a mandoline or vegetable peeler to create thin cucumber ribbons for a different presentation.
- Toast the sesame seeds in a dry pan over medium heat for a few minutes until golden brown for extra flavor.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra cilantro and sesame seeds.
Garnishes:
Extra cilantro and sesame seeds.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with steamed rice or a side of roasted vegetables.
Troubleshooting advice:
If the dressing is too tart, add a little more honey to balance out the flavors.
Food safety advice:
Make sure to properly wash all vegetables before using them in the salad.
Food history:
Edamame is a popular Japanese snack that has been enjoyed for centuries. It is made from immature soybeans that are harvested before they have fully matured.
Flavor profiles:
This salad has a fresh and bright flavor with a hint of sweetness from the honey and a nutty flavor from the sesame seeds.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for a summer barbecue.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Japanese
Taste: Refreshing, Tangy, Savory, Crisp