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Cucumber Edamame Salad with Ginger-Soy Vinaigrette

INGREDIENTS

SALAD:

• 4 English cucumbers, spiralized or very thinly sliced
• 2 cups frozen shelled edamame, thawed
• 1 large red bell pepper, chopped
• 1 jalapeno pepper, seeded, deviened and chopped

VINAIGRETTE:

• 1/3 cup extra virgin olive oil
• 1/3 cup seasoned rice vinegar
• 3 Tablespoons toasted sesame oil
• 1-1/2 Tablespoons low sodium soy sauce
• 2 teaspoons ginger paste
• 1-1/2 teaspoons Dijon mustard
• 1-1/2 teaspoons fresh garlic
• 1 teaspoon red pepper flakes

GARNISH:

• 1 teaspoon each toasted sesame seeds and black sesame seeds

DIRECTIONS

• Spiralize or very thinly slice your cucumbers, soaking up any excess liquid with a paper towel, just until they are not so wet. Toss together cucumbers, edamame, red bell pepper and jalapeno in a large bowl. Set aside.
• In a small bowl or mason jar, add all ingredients for the vinaigrette and shake or whisk well. Pour dressing into the cucumber mixture and toss well. Sprinkle with sesame seeds.
• Cover and refrigerate for at least 2 hours. Serve within 24 hours for best results.
• Note: The texture of the cucumbers when spiralized is preferred. I highly suggest it.

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