Cucumber Edamame Salad

shelikesfood.com

Jocelyn Breda

2 English cucumbers, small diced

1 (12 oz) package shelled edamame, thawed overnight

1 cup chopped green onion

1 handful chopped fresh cilantro

¼ cup neutral flavored oil, I used expeller pressed safflower oil

¼ cup rice wine vinegar

1 tablespoon tamari, or soy sauce

2 teaspoons toasted sesame oil

1 teaspoon pure maple syrup

1 tablespoon chili onion crunch, or chili paste (if using chili paste you might want to use less)

1 clove garlic, minced

½ teaspoon grated ginger

Salt, to taste

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