Fresh Asian-Inspired Side Dish (Print Version)
# Ingredients:
→ Ginger Sesame Lime Dressing
01 -
2 tablespoons olive oil, or avocado oil
02 -
2 tablespoons toasted sesame oil
03 -
2 tablespoons soy sauce, or tamari (for gluten-free)
04 -
1½ tablespoons rice vinegar
05 -
1½ tablespoons fresh lime juice, or more rice vinegar
06 -
2 teaspoons maple syrup
07 -
1 tablespoon freshly grated ginger
→ Edamame Salad
08 -
2 cups shelled edamame, thawed if using frozen edamame beans
09 -
1 English cucumber, cut into cubes similar in size to edamame beans
10 -
2 green onions (scallions), thinly sliced reserving some green parts for garnish
11 -
2 avocados, cut into cubes
12 -
2 tablespoons toasted sesame seeds, more to garnish
13 -
½ teaspoon gochugaru chilli flakes (optional)
14 -
kosher salt, to taste
# Instructions:
01 -
Whisk together the ginger sesame salad dressing ingredients in a small bowl until well combined.
02 -
Add the edamame, cucumber slices, green onions, and cubed avocado to a large bowl.
03 -
Sprinkle with the toasted sesame seeds, chilli flakes (if using) and a pinch of kosher salt. Use your hands or a wooden spoon to very gently toss the salad.
04 -
Pour the dressing over the edamame mixture and again gently toss until everything is evenly coated in the dressing. Taste and season with more salt if needed – I use ½ teaspoon salt in total.
05 -
Garnish the edamame cucumber salad with more toasted sesame seeds and the reserved green onions. Serve and enjoy immediately.
# Notes:
01 -
If you're using frozen shelled edamame beans, you can speed up defrosting by rinsing the beans in hot water
02 -
You can toast raw sesame seeds in a dry pan over medium heat or make a large batch in the oven
03 -
Gochugaru is a moderately spicy Korean chilli flake with a fruity flavor. You can substitute Aleppo chilli flakes or your favorite red pepper flakes
04 -
The salad tastes best on the day it's made but can be refrigerated in an airtight container for up to 3 days