📖 Instructions

1. Cook the edamame: If using frozen edamame, cook according to package instructions. Usually, this involves steaming or boiling for about 5-7 minutes until tender. If using fresh edamame in pods, boil the pods in salted water for about 5 minutes, then drain and let cool slightly. Once cool, squeeze the beans out of the pods.
2. Prep the vegetables: While the edamame is cooking, wash and dice the cucumber and bell pepper into small, bite-sized pieces. Mince the red onion finely.
3. Combine salad ingredients: In a large mixing bowl, combine the cooked edamame, diced cucumber, diced bell pepper, and minced red onion. Gently toss to mix.
4. Make the dressing: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce (or tamari for gluten-free), grated ginger, minced garlic, honey (or maple syrup for vegan), and red pepper flakes (if using). Make sure the honey is well combined.
5. Dress the salad: Pour the sesame ginger dressing over the edamame and vegetable mixture. Toss gently but thoroughly to ensure everything is evenly coated.
6. Garnish (Optional): Sprinkle sesame seeds and chopped cilantro or parsley over the salad for added flavor and visual appeal.
7. Chill: For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. However, you can serve it immediately if you are in a hurry.
8. Serve: Serve the edamame salad chilled. It's great as a side dish, a light lunch, or a healthy snack.