Edamame Crunch Cucumber Salad

Ingredientai

1 cup shelled edamame, cooked and cooled slightly

1 small cucumber, thinly sliced into rounds • 2 tbsp red onion, thinly sliced • 1 tbsp scallions, finely chopped • 1 tsp sesame seeds, toasted if possible • A generous pinch of chili flakes

The dressing • 1 tbsp rice vinegar • 1 tsp toasted sesame oil • Itsp soy sauce or tamari • ½ tsp honey or maple syrup • ½ tsp fresh garlic, finely grated on a microplane • Optional squeeze of fresh lime juice to finish

Nurodymai

1. Cook the edamame according to packet instructions. If using frozen, boil for 4 to 5 minutes until tender and bright green. Drain well and set aside to cool for a few minutes. You want them warm, not hot enough to steam everything else in the bowl.

2. While the edamame cools, slice your cucumber into thin rounds and lay them out on a paper towel. Sprinkle a small pinch of salt over the top and let them sit for 5 minutes. The salt draws out the excess moisture that would otherwise water down your dressing. After 5 minutes, pat the rounds dry with another paper towel.

3. Thinly slice the red onion and soak it in a small bowl of cold water for 5 minutes if you find raw onion too sharp. This takes the bite out without losing the flavor or the crunch.

4. Add the cucumber, edamame, red onion, and scallions to your bowl and toss gently to combine.

5. In a separate small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, and grated garlic until the honey is fully dissolved and the dressing looks glossy and uniform.

6. Pour the dressing over the salad and toss well so every piece gets coated.

7. Finish with a scatter of sesame seeds and chili flakes and a squeeze of lime if you want a little brightness at the end.

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Pastabos

The salting step on the cucumber is not optional if you care about texture. It takes 5 extra minutes and it is the difference between a crisp, snappy salad and a soggy, diluted one. Do not skip it.