Cucumber Edamame Salad with Ginger-Soy Vinaigrette

INGREDIENTS

English cucumbers, spiralized or very thinly sliced

2 cups

frozen shelled edamame, thawed

large red bell pepper, chopped

jalapeno pepper, seeded, deviened and chopped

1/3 cup

extra virgin olive oil

1/3 cup

seasoned rice vinegar

3 tbsp

toasted sesame oil

1 1/2 tbsp

low sodium soy sauce

2 tsp

ginger paste

1 1/2 tsp

Dijon mustard

1 1/2 tsp

fresh garlic

1 tsp

red pepper flakes

1 tsp

each toasted sesame seeds and black sesame seeds