A fresh and easy Japanese edamame salad with cucumber and flavorful dressing.

Scale

250 g of edamame

½ an English cucumber or 2 persion cucumbers

1 teaspoon of soy sauce

1 tablespoon of rice wine vinegar

½ teaspoon of honey

¼ teaspoon of ground ginger

1 teaspoon of chili oil

1 teaspoon of sesame oil

1 teaspoon of chili flakes to garnish

1 teaspoon of sesame seeds to garnish

1. Prepare the edamame beans following package instructions

2. Mix soy sauce, rice wine vinegar, ginger, chili oil, honey and sesame oil

3. Let edamame cool

4. Chop cucumbers

5. Combine edamame and cucumbers, add dressing and toss

6. Garnish with chili flakes and sesame seeds

Adjust spice level to taste

Serve chilled for best flavor