Sesame-Ginger Cucumber Salad with Mint and Edamame
Prep Time 20 minutes mins
Total Time 20 minutes mins
Servings 2
- For the marinade:
- 2 tablespoons rice wine vinegar or apple cider vinegar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- ½ teaspoon agave or honey
- salt to taste
- 1 tablespoon minced mint
- 1 tablespoon grated ginger
- 1/2 serrano pepper diced
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- For the rest:
- 1 large seedless English cucumber, Blade C
- 1 cup chopped scallions
- 1 cup cooked edamame
- 1 bell pepper sliced thinly
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.