Ingredients:

  • 1 lb Persian cucumbers, sliced into 1/4-inch rounds
  • 1.5 cups shelled edamame, thawed or steamed
  • 2 green onions, thinly sliced on the diagonal
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 tbsp toasted sesame seeds
  • 2 tbsp rice vinegar (unseasoned)
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger, finely grated
  • 1 clove garlic, grated or minced
  • 1 tsp maple syrup

Instructions:

  1. Place sliced cucumbers in a colander and sprinkle with a pinch of sea salt. Let sit for 5 minutes to draw out excess moisture, then pat thoroughly dry with paper towels.
  2. In a small jar or whisking bowl, combine rice vinegar, low-sodium soy sauce, toasted sesame oil, grated ginger, garlic, and maple syrup. Whisk vigorously until the dressing is emulsified and slightly opaque.
  3. In a large mixing bowl, combine the dried cucumber slices, shelled edamame, and sliced green onions.
  4. Pour the dressing over the vegetables and toss to coat. Garnish with fresh cilantro and toasted sesame seeds just before serving.