Edamame & Cucumber Salad with Crispy Bulgur in Peanut Sauce
A crunchy edamame and cucumber salad with air-fryer crispy bulgur, red onion and fried onion flakes, all coated in a creamy Asian-inspired peanut sauce.
330 cal
25 g
37 g
11 g
12 g
Easy
Prep time
15 min prep
Cook time
10 min
Servings
2 servings
Ingredients
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300 g Cucumbers (about 5)
225 g Shelled edamame (about half a bag)
60 g Red onion (a small onion)
10 g Fried onion flakes
5 g Chive stalks (green onion or chives also work)
2 g Fresh mint
3 g Black sesame seeds
For the crispy bulgur
30 g Bulgur
100 ml Lukewarm water
1 pinch Salt
For the peanut sauce
15 g Soy sauce
40 ml Lukewarm water
5 g Fresh lemon juice (about a quarter of a lemon)
2 g Sesame oil
Method
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Soak the bulgur in the lukewarm water with the salt only for about half an hour, until the grains start to soften
Drain off any remaining water well
Add the black pepper, sweet paprika and garlic to the drained bulgur and mix
Air-fry the bulgur at 200°C for about eight minutes, or bake, until golden and crispy
Cook the edamame in salted water until the beans float, or microwave according to the package instructions
Chop the cucumbers, red onion, chive stalks and mint
Arrange all the salad components neatly in a bowl
In a separate bowl, mix all the peanut sauce ingredients until smooth and uniform
Pour the sauce over the salad, sprinkle with black sesame seeds and serve
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