Yuzu & Edamame Sunomono Salad
This refreshing Japanese appetizer features vibrant edamame and crisp cucumber tossed in a zesty yuzu-ginger dressing. It's a light and tangy salad perfect for awakening the palate before a meal.
Prep Time
20 min
Difficulty
Easy
Servings
4
Calories
75 kcal
Instructions
- 1
If using frozen edamame, cook according to package directions and drain. If fresh, blanch for 2 minutes in boiling water and drain. Let cool.
~5 min - 2
In a small bowl, whisk together the rice vinegar, yuzu juice, sugar, grated ginger, and salt until the sugar is dissolved.
~3 min - 3
In a large bowl, combine the cooled edamame and thinly sliced cucumber.
- 4
Pour the dressing over the edamame and cucumber mixture. Toss gently to coat everything evenly.
~1 min - 5
Let the salad marinate for at least 10 minutes to allow the flavors to meld. Stir again before serving.
~10 min - 6
Garnish with toasted sesame seeds before serving.
~1 min
Tips
- For an extra tangy kick, add a pinch of shichimi togarashi (Japanese seven-spice blend) to the dressing.
- This salad is best served chilled. It can be prepared up to 2 hours in advance and stored in the refrigerator, but it's ideal when the cucumber is still crisp.
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