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Ingredients
  • subheading: Salad:
  • 12 ounces shelled edamame
  • 1 cup diced English or Persian cucumbers
  • 1 red bell pepper, diced
  • 2 green onions, sliced thin
  • ¼ cup chopped cilantro
  • 2 teaspoons sesame seeds
  • subheading: Vinaigrette:
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon low sodium tamari or soy sauce
  • 2 teaspoons honey, maple syrup or agave for vegan
  • ½ teaspoon sriracha
  • ¼ teaspoon ground ginger
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