Soybean Salad

Name: Soybean Salad
Ingredients: 2 medium cucumbers, peeled, quartered lengthwise, and cut into 1/4-inch-thick slices; 1 small onion, quartered and sliced; 1 teaspoon kosher salt; 1 cup cooked shelled edamame (soybeans); 3 tablespoons fresh lemon juice; 2 tablespoons cottonseed or vegetable oil; 1/2 teaspoon toasted sesame oil; 1 tablespoon sesame seeds, toasted; 1/4 teaspoon cayenne pepper

9 ingredients

7 steps

Ingredients

2 medium cucumbers, peeled, quartered lengthwise, and cut into 1/4-inch-thick slices
1 small onion, quartered and sliced
1 teaspoon kosher salt
1 cup cooked shelled edamame (soybeans)
3 tablespoons fresh lemon juice
2 tablespoons cottonseed or vegetable oil
1/2 teaspoon toasted sesame oil
1 tablespoon sesame seeds, toasted
1/4 teaspoon cayenne pepper

Directions

1

Put the cucumber and onion slices in a bowl and toss with the salt.
2

Allow to stand at room temperature for about 1 hour.
3

Rinse, drain well in a colander, and return to the bowl.
4

Add the edamame, lemon juice, cottonseed oil, sesame oil, sesame seeds, and cayenne.
5

Toss well to combine.
6

Refrigerate for 30 minutes to allow the flavors to blend.
7

Serve chilled or at room temperature.