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Asian-Inspired Cucumber Edamame Salad

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Ingredients
  

  • 4 Persian cucumbers thinly sliced
  • 1½ cups shelled edamame cooked and cooled
  • 3 green onions thinly sliced
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium tamari or soy sauce
  • 1 teaspoon maple syrup or date syrup optional
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon lime juice
  • ½ teaspoon wasabi powder optional or to taste
  • 1 tablespoon water if needed to thin the dressing
  • 1 tablespoon sesame seeds optional, for garnish

Instructions
 

  • Place the cucumbers, edamame and green onions in a large bowl.
  • In a small bowl, whisk together the rice vinegar, tamari, maple syrup (if using), ginger, lime juice and wasabi powder (if using). Add a little water if needed.
  • Pour the dressing over the vegetables and toss gently to combine.
  • Refrigerate for 15–20 minutes to allow the flavors to blend.
  • Garnish with sesame seeds, if desired and serve chilled.