Sesame-Ginger Cucumber Salad with Mint and Edamame
Try this Sesame-Ginger Cucumber Salad with Mint and Edamame recipe.
Try this Sesame-Ginger Cucumber Salad with Mint and Edamame recipe.
- salt to taste
- 1 tablespoon lime juice
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- for the marinade:
- for the rest:
- 1 teaspoon white sesame seeds
- 2 tablespoons rice wine vinegar (or apple cider vinegar)
- 1/2 easpoon agave (or honey)
- 1 tablespoon minced mint
- 1/2 serrano pepper diced
- 1 teaspoon black sesame seeds
- 1 large seedless (english) cucumber blade c
- 1 cup chopped scallions
- 1 cup cooked edamame
- 1 bell pepper sliced thinly
- Carbohydrate 1.873362500641 g
- Cholesterol 0 mg
- Fat 8.26789376223101 g
- Fiber 0.444250005948404 g
- Protein 0.618262499584825 g
- Saturated Fat 1.17390500174554 g
- Serving Size 1 1 Serving (25g)
- Sodium 1744.98125000052 mg
- Sugar 1.4291124946926 g
- Trans Fat 0.371944375551743 g
- Calories 81 calories
Step-by-step
- Place all of the ingredients for the marinade into a bowl and whisk together. Set aside.
- Pat the spiralized cucumber dry, removing as much excess moisture as possible. Place into a large mixing bowl along with the scallions, edamame and bell pepper.
- Pour the marinade over the cucumber noodle mixture and toss to combine thoroughly. Serve.
Why does this dish turn into a pool of water halfway through dinner? Cucumbers are ninety-five percent water by weight. Salt draws that liquid out via osmosis faster than most home cooks anticipate. If left sitting in dressing for more than fifteen minutes, the crisp ribbons collapse into a soggy mess. Patting the spiralized strands dry with paper towels removes surface moisture, but the internal cellular water still escapes once acid and sodium make contact. Mix the marinade separately and pour it over the vegetables immediately before service. Rice wine vinegar provides acetic acid that brightens the palate, while toasted sesame oil supplies fat-soluble flavor compounds that coat the tongue and balance the sharp heat from serrano peppers. Fresh ginger contains the enzyme zingibain, which can break down proteins if left marinating with the edamame too long, creating an unappealing mushy texture on the legume surfaces. Standard table salt dissolves instantly, whereas kosher salt offers better crystal control to avoid over-salting the delicate bell peppers. Keep leftover components uncombined in airtight glass containers for up to twenty-four hours if meal prepping. Swap white vinegar for apple cider vinegar at a one-to-one ratio without altering the final pH balance significantly.
