Edamame and cucumber salad
This edamame and cucumber salad is a simple Japanese side dish – perfect for a Bento lunch-box or it goes well with Teriyaki chicken or salmon.
Ingredients
Method
- Steam or blanch the edamame beans until tender, then rinse them under cold water. Drain and put them in a bowl.
- Cut the cucumber in half lengthwise, then scoop out the soft flesh. Slice these into half-moon shapes, then cut them in half. Add these to the beans.
- Thinly slice the spring onions, then add to the beans.
- Add the soy sauce, rice wine vinegar, Mirin and sesame oil to the salad. Toss gently. Taste and adjust it to your liking – you can add some lime juice too.
- Scatter the sesame seeds on top of the salad then serve.