Ingredients:

  • 450 g Persian cucumbers, thinly sliced
  • 6 g kosher salt (for curing)
  • 225 g shelled edamame, blanched and cooled
  • 30 g scallions, thinly sliced
  • 10 g fresh cilantro, chopped
  • 8 g toasted sesame seeds, for garnish
  • 45 ml rice vinegar
  • 30 ml soy sauce
  • 15 ml toasted sesame oil
  • 21 g honey or maple syrup
  • 5 g fresh ginger, finely grated
  • 3 g garlic, minced

Instructions:

  1. Slice the cucumbers into thin rounds. Toss them in a bowl with the kosher salt and let them sit for 10 minutes. Transfer the slices to a colander and rinse under cold water to remove excess salt, then pat them completely dry with a paper towel.
  2. Combine the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic in a small jar. Shake vigorously until the mixture is smooth and the oil is fully incorporated into the vinegar.
  3. In a large bowl, combine the dried cucumbers, cooled edamame, sliced scallions, and cilantro. Pour the sesame vinaigrette over the top and toss gently until every piece is coated. Finish by sprinkling toasted sesame seeds over the top just before serving.