Asian Cucumber Salad

bowl of tossed cucumbers and edamame beans with soy salad dressing.

5 from 2 votes

This Asian Cucumber Salad not only tastes amazing with its Japanese sesame salad dressing, but it also provides an unbeatable source of vitamins and minerals. Even better, it’s so simple to make!

Prep Time10

Cook Time0

Total Time10

Course: Salads

Cuisine: Asian American

Servings:

Calories: 43kcal

Author: Kelly Bloom

Equipment

Mandoline

Ingredients

For Cucumber Edamame Salad

1 large cucumber long English type, sliced thinly
1½ edamame fresh or frozen
2 green onion sliced

Japanese Sesame Salad Dressing

3 tablespoon Rice Vinegar
1½ tablespoon lime juice
2 teaspoon sesame oil toasted
2 teaspoon honey any variety
1 teaspoon ginger , (ground or 2 teaspoon freshly grated ginger)
garlic , (ground or 2 freshly grated cloves)
pepper white or black
sesame seeds toasted is best.

US Customary - Metric

Instructions

In a medium size bowl, add the rice vinegar, lime juice, toasted sesame seed oil, honey, ground or fresh ginger, and the ground or fresh garlic. Whisk well until everything is combined.
3 tablespoon Rice Vinegar, 1½ tablespoon lime juice, 2 teaspoon sesame oil, 2 teaspoon honey, 1 teaspoon ginger, garlic, pepper
Slice the cucumber very thin and add to a large bowl. Slice one or two green onions up and add next.
1 large cucumber, 2 green onion
Toss in the edamame seeds and toss with the Japanese Sesame salad dressing to coat all the vegetables. Sprinkle on the sesame seeds and serve immediately.
1½ edamame, 2 teaspoon sesame oil

Notes

Make 30 minutes before serving so that the Japanese Sesame salad dressing develops with the cucumbers.

Nutrition