Crispy Edamame Cucumber Salad
Equipment
Ingredients
Ingredients
cucumber (fresh)
2 piece
edamame beans (shelled, frozen)
200 g
olive oil (for frying)
15 ml
sesame oil
5 ml
soy sauce
15 ml
garlic (minced)
2 clove
ginger (grated)
10 g
sesame seeds (toasted)
10 g
green onion (sliced)
2 piece
Instructions
Prepare the cucumber
Wash and slice the cucumber into thin rounds or half-moons.
Cook the edamame
Boil or steam the edamame beans until tender, then drain and pat dry.
Make crispy edamame
Heat olive oil in a pan and fry the edamame until golden and crispy on the edges.
Prepare the dressing
Mix soy sauce, minced garlic, grated ginger, and sesame oil in a small bowl.
Assemble the salad
Combine cucumber slices with crispy edamame in a serving bowl. Drizzle with the dressing and toss gently.
Garnish and serve
Sprinkle with toasted sesame seeds and sliced green onions before serving.
Storage
Consume within 24 hours. Cucumber releases water over time.
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