Ingredients:
- 300 g shelled edamame, frozen and thawed
- 300 g English cucumber, finely diced
- 120 g carrots, shredded or julienned
- 150 g red bell pepper, diced
- 20 g green onions, thinly sliced
- 10 g fresh cilantro, chopped
- 45 ml soy sauce
- 30 ml rice vinegar
- 15 ml toasted sesame oil
- 20 g honey or maple syrup
- 5 g fresh ginger, finely grated
- 3 g garlic, minced
- 9 g toasted sesame seeds, for garnish
Instructions:
- Rinse the thawed edamame under cold water and pat dry with a paper towel.
- Dice the cucumber and bell pepper into uniform small pieces.
- Combine the edamame, cucumber, carrots, bell pepper, and green onions in a large mixing bowl.
- In a small jar or bowl, combine the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic. Shake or whisk until emulsified.
- Pour the dressing over the vegetable mixture and toss gently until coated. Fold in cilantro and sprinkle with sesame seeds.