Edamame Salad with Smashed Cucumbers

frommybowl.com

Elyn Blacknight

8 ounces persian cucumbers

Pinch of salt

1 tablespoon soy sauce or tamari

2 tablespoons rice vinegar

1 teaspoon maple syrup

1 teaspoon toasted sesame oil

1 tablespoon chili oil

1 large clove garlic, crushed

12 ounces (340 g) shelled edamame, thawed if frozen

3 green onions, white and green parts thinly sliced

1 tablespoon sesame seeds

Directions at frommybowl.com

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