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Ingredients
  • subheading: SCALE:
  • subheading: Cucumber Edamame Salad:
  • 3 medium persian cucumbers, chopped into small cubes
  • 1 cup cooked edamame
  • 4 medium scallions/green onions, thinly sliced on a bias
  • ½ cup cilantro, finely chopped
  • subheading: Ginger-Soy Vinaigrette:
  • 2 tbsp lemon juice
  • 2 tbsp low-sodium soy sauce or Bragg’s liquid aminos
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or maple syrup (feel free to use 2 tbsp if you prefer the dressing sweeter)
  • ½ tsp fresh ginger, finely minced (sub with ginger powder)
  • Kosher salt, only if needed
  • Toasted sesame seeds for garnish
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