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Sesame-Ginger Cucumber Salad with Mint and Edamame

Prep Time20 mins
Total Time20 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.