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Cucumber Edamame Salad

Recipe from: Created by Cathy Pollak for | Serves: 6-8



4 English cucumbers, spiralized or very thinly sliced

2 cups frozen shelled edamame, thawed

1 large red bell pepper, chopped

1 jalapeno pepper, seeded, deviened and chopped


1/3 cup extra virgin olive oil

1/3 cup seasoned rice vinegar

3 Tablespoons toasted sesame oil

1-1/2 Tablespoons low sodium soy sauce

2 teaspoons ginger paste

1-1/2 teaspoons Dijon mustard

1-1/2 teaspoons fresh garlic

1 teaspoon red pepper flakes


1 teaspoon each toasted sesame seeds and black sesame seeds


Spiralize or very thinly slice your cucumbers, soaking up any excess liquid with a paper towel, just until they are not so wet. Toss together cucumbers, edamame, red bell pepper and jalapeno in a large bowl. Set aside.

In a small bowl or mason jar, add all ingredients for the vinaigrette and shake or whisk well. Pour dressing into the cucumber mixture and toss well. Sprinkle with sesame seeds.

Cover and refrigerate for at least 2 hours. Serve within 24 hours for best results.


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