Name: Cucumber Edamame Salad with Ginger Dressing Recipe
Ingredients: English Cucumber (1 large or 2 small): Approximately 14-16 ounces (400-450g). English cucumbers are preferred for their thin skin (no peeling required!), fewer seeds, and mild flavour. If using regular cucumbers, you might want to peel them and scoop out the seeds if they are large. You’ll want about 3 cups when diced.; Shelled Edamame (1.5 cups): Frozen shelled edamame (also called mukimame) works perfectly. Ensure it’s thawed and cooked according to package directions (usually a quick boil or steam). This provides the protein backbone and lovely chewy texture. About 8-9 ounces (225-250g) frozen weight.; Red Bell Pepper (1 medium): Finely diced. Adds a pop of colour, sweetness, and extra crunch. Approximately 5-6 ounces (140-170g).; Red Onion (1/4 cup, finely minced): Provides a sharp, pungent counterpoint. If you find raw onion too strong, you can soak the minced onion in cold water for 10 minutes, then drain well before adding. About 2 ounces (55-60g).; Fresh Cilantro (1/2 cup, loosely packed, chopped): Adds a bright, herbaceous note. If you’re not a fan of cilantro, fresh mint or parsley can be substituted, though they will change the flavour profile.; Toasted Sesame Seeds (2 tablespoons): For garnish, adding a nutty flavour and visual appeal. Toasting them lightly in a dry skillet over medium heat for a few minutes enhances their flavour immensely.; Fresh Ginger (2-inch piece): Finely grated or minced. This is the star of the dressing, providing warmth and zest. Use a microplane for the best texture. Approximately 2 tablespoons when grated.; Rice Vinegar (1/4 cup / 60ml): Provides acidity and tang. Choose unseasoned rice vinegar; seasoned varieties contain added sugar and salt.; Low-Sodium Soy Sauce or Tamari (3 tablespoons / 45ml): Adds umami depth and saltiness. Use Tamari for a gluten-free option.; Toasted Sesame Oil (1 tablespoon / 15ml): Offers a distinct nutty, aromatic flavour crucial to the dressing’s profile. A little goes a long way.; Neutral Oil (2 tablespoons / 30ml): Such as avocado oil, grapeseed oil, or light olive oil. This balances the richness of the sesame oil and helps with emulsification.; Maple Syrup or Honey (1-2 teaspoons / 5-10ml): Adds a touch of sweetness to balance the acidity and ginger spice. Adjust to your preference. Use maple syrup for a strictly vegan option.; Garlic (1 small clove, minced or grated): Optional, but adds another layer of aromatic flavour.; Pinch of Red Pepper Flakes: Optional, for a subtle hint of heat. Adjust according to your spice tolerance.

Ingredients

For the Salad:

English Cucumber (1 large or 2 small): Approximately 14-16 ounces (400-450g). English cucumbers are preferred for their thin skin (no peeling required!), fewer seeds, and mild flavour. If using regular cucumbers, you might want to peel them and scoop out the seeds if they are large. You’ll want about 3 cups when diced.

Shelled Edamame (1.5 cups): Frozen shelled edamame (also called mukimame) works perfectly. Ensure it’s thawed and cooked according to package directions (usually a quick boil or steam). This provides the protein backbone and lovely chewy texture. About 8-9 ounces (225-250g) frozen weight.

Red Bell Pepper (1 medium): Finely diced. Adds a pop of colour, sweetness, and extra crunch. Approximately 5-6 ounces (140-170g).

Red Onion (1/4 cup, finely minced): Provides a sharp, pungent counterpoint. If you find raw onion too strong, you can soak the minced onion in cold water for 10 minutes, then drain well before adding. About 2 ounces (55-60g).

Fresh Cilantro (1/2 cup, loosely packed, chopped): Adds a bright, herbaceous note. If you’re not a fan of cilantro, fresh mint or parsley can be substituted, though they will change the flavour profile.

Toasted Sesame Seeds (2 tablespoons): For garnish, adding a nutty flavour and visual appeal. Toasting them lightly in a dry skillet over medium heat for a few minutes enhances their flavour immensely.

For the Zesty Ginger Dressing:

Fresh Ginger (2-inch piece): Finely grated or minced. This is the star of the dressing, providing warmth and zest. Use a microplane for the best texture. Approximately 2 tablespoons when grated.

Rice Vinegar (1/4 cup / 60ml): Provides acidity and tang. Choose unseasoned rice vinegar; seasoned varieties contain added sugar and salt.

Low-Sodium Soy Sauce or Tamari (3 tablespoons / 45ml): Adds umami depth and saltiness. Use Tamari for a gluten-free option.

Toasted Sesame Oil (1 tablespoon / 15ml): Offers a distinct nutty, aromatic flavour crucial to the dressing’s profile. A little goes a long way.

Neutral Oil (2 tablespoons / 30ml): Such as avocado oil, grapeseed oil, or light olive oil. This balances the richness of the sesame oil and helps with emulsification.

Maple Syrup or Honey (1-2 teaspoons / 5-10ml): Adds a touch of sweetness to balance the acidity and ginger spice. Adjust to your preference. Use maple syrup for a strictly vegan option.

Garlic (1 small clove, minced or grated): Optional, but adds another layer of aromatic flavour.

Pinch of Red Pepper Flakes: Optional, for a subtle hint of heat. Adjust according to your spice tolerance.

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Instructions

Prepare the Edamame: If using frozen shelled edamame, cook it according to the package instructions. This usually involves boiling or steaming for a few minutes. Once cooked, drain thoroughly and rinse with cold water to stop the cooking process and cool them down quickly. Set aside to drain completely. Patting them dry with a paper towel helps the dressing adhere better.

Prepare the Vegetables: Wash the cucumber thoroughly. Since we’re using an English cucumber, peeling isn’t necessary. Trim the ends and dice the cucumber into bite-sized pieces (around 1/2-inch cubes). Wash the red bell pepper, remove the stem and seeds, and dice it to a similar size as the cucumber. Finely mince the red onion. Wash and chop the fresh cilantro.

Make the Ginger Dressing: In a small bowl or a jar with a tight-fitting lid, combine the grated fresh ginger, rice vinegar, low-sodium soy sauce (or tamari), toasted sesame oil, neutral oil, maple syrup (or honey), minced garlic (if using), and red pepper flakes (if using).

Whisk or Shake: Whisk the dressing ingredients together vigorously until well combined and slightly emulsified. Alternatively, if using a jar, secure the lid tightly and shake well until everything is incorporated. Taste the dressing and adjust seasonings if necessary – more sweetener for sweetness, a splash more vinegar for tang, or a pinch more red pepper flakes for heat.

Combine the Salad: In a large salad bowl, combine the diced cucumber, cooked and cooled edamame, diced red bell pepper, and minced red onion.

Dress the Salad: Pour about two-thirds of the ginger dressing over the salad ingredients. Gently toss everything together until the vegetables and edamame are evenly coated.

Add Herbs and Seeds: Add the chopped fresh cilantro and half of the toasted sesame seeds to the bowl. Toss gently again to distribute.

Chill (Optional but Recommended): For the best flavour, cover the salad bowl and refrigerate for at least 15-30 minutes. This allows the flavours to meld together beautifully.

Serve: Before serving, give the salad one final gentle toss. Taste and add more dressing if desired. Garnish with the remaining toasted sesame seeds.

Nutrition

Serving Size: One Normal Portion
Calories: 250-300