Edamame Cucumber Salad

A crunchy make-ahead salad of edamame, cucumber, carrots, and scallions tossed in a bright sesame-lime dressing.

Prep: 20 min · Cook: 0 min · Yield: 4 · Method: No-Cook

Ingredients

• 2 cups cooked shelled edamame
• 1 large english cucumber
• 2 medium carrots
• 4 whole scallions
• 2 tablespoons sesame oil
• 3 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons honey
• 1 tablespoon toasted sesame seeds

Cooking instructions

1. If using frozen edamame, thaw it according to the package directions, then drain and pat dry. Slice the cucumber into thin half-moons, cut the carrots into matchsticks, and thinly slice the scallions. (about 10 min)
2. In a small bowl, whisk together the sesame oil, lime juice, rice vinegar, soy sauce, and honey until smooth. (about 3 min)
3. Combine the edamame, cucumber, carrots, and scallions in a large bowl. Pour over the dressing and toss gently until evenly coated. (about 4 min)
4. Cover and refrigerate for at least 20 minutes, or up to 1 day, to let the flavors develop. Toss again, sprinkle with sesame seeds, and serve cold. (about 20 min)