The unofficial start to summer has arrived, and all I want to be eating are refreshing treats like watermelon, lots and lots of watermelon, and cucumbers, too.
This sesame-seasoned dish gets even better with time. It’s part of what makes it an ideal picnic bring-along. Put an hour aside to let the flavors mingle. And then serve it as a compliment to other summery dishes, whether a cold soba noodle salad, or warm yet light grain bowl.
Note: If you don’t have sesame seeds available, crushed peanuts are a great substitute.
Asian Cucumber Edamame Salad
- 1 English cucumber, thinly sliced
- 1/4 cup steamed and de-shelled edamame
- 1 tsp. salt
- 1 tsp. sugar
- 1 Tbsp. rice wine vinegar
- 1 1/2 tsp. soy sauce
- 2 tsp. toasted sesame oil
- 2 scallions, thinly sliced
- ¼ cup cilantro, chopped
- 1/2 tsp. sesame seeds, toasted
- Red chili pepper flakes, to taste
- Toss cucumbers with salt and then place in a colander to strain for 20-30 minutes. The cucumbers will release water, so you'll want to place the colander in the sink.
- Meanwhile, make the dressing by whisking the sugar, rice wine vinegar, soy sauce, and toasted sesame oil.
- When cucumbers are finished straining, pat with a paper towel and then place in a medium-large bowl. Add edamame, and then drizzle in the dressing. Stir in the cilantro and scallions. Taste, adjusting salt, if needed. Sprinkle red chili pepper flakes, to taste.
- Spoon into a serving bowl, and scatter sesame seeds on top. If time allows, let sit in the fridge for 30 minutes for the flavors to mingle.