Edamame, Cucumber & Sesame Salad

Name: Edamame, Cucumber & Sesame Salad
Yield: 4 main-course salads
Ingredients: 400 g Shelled edamame; 300 g Cucumber, diced; 150 g Carrot, ribbons; 60 g Spring onion, sliced; 15 g Sesame seeds; 120 ml Miso & Lime Dressing

Edamame and crisp vegetables with toasted sesame and a miso-lime dressing.

Edamame, Cucumber & Sesame Salad prepared as described in the recipe

Edamame and crisp vegetables with toasted sesame and a miso-lime dressing.

Written for 4 main-course salads

Cook this

Ingredients

Serves

Shelled edamame400 g
Cucumber, diced300 g
Carrot, ribbons150 g
Spring onion, sliced60 g
Sesame seeds15 g
Miso & Lime Dressing120 ml

Method

Boil edamame for 4 to 5 minutes or according to the packet; chill and drain thoroughly.
Cut cucumber, carrot and spring onion and pat cucumber dry.
Toast sesame seeds in a dry pan until fragrant.
Toss vegetables and edamame with dressing just before serving; finish with sesame.

Chef’s notes

Drain edamame thoroughly to keep the dressing bright rather than watery.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep cooked components and dressing refrigerated separately at 4°C or below for up to 2 days. Assemble leaves, herbs and avocado just before eating; do not store a dressed salad for later service.

Allergens and diet

Sesame. Soy.

Vegan

Last refined · October 2026