Ingredients:

  • 1 lb (450g) English cucumber, thinly sliced
  • 2 cups (250g) shelled edamame, steamed
  • 3 scallions (30g), thinly sliced
  • 1/2 cup (50g) shredded carrots
  • 1 tbsp (8g) toasted sesame seeds
  • 3 tbsp (45ml) soy sauce
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15g) freshly grated ginger
  • 1 tbsp (21g) maple syrup
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Slice the cucumbers into thin rounds or half-moons and place them in a large mixing bowl.
  2. In a small mason jar or bowl, combine the soy sauce, rice vinegar, sesame oil, grated ginger, maple syrup, and lemon juice; shake vigorously or whisk until the dressing is glossy and emulsified.
  3. Add the steamed edamame, shredded carrots, and sliced scallions to the bowl with the cucumbers.
  4. Pour the sesame ginger dressing over the vegetables and gently fold with a spoon until evenly coated.
  5. Garnish with toasted sesame seeds just before serving.