Edamame Salad with Smashed Cucumbers

GFGluten FreeGRGrain FreeNFNut FreeVVegan

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This Edamame Salad with Smashed Cucumbers is crunchy, spicy, savory, and tangy! An easy side or light lunch that’s packed with protein.

I whipped up this Edamame Salad with Smashed Cucumbers one day when I was craving a quick and easy lunch that would also keep me full until dinner – this recipe checks all the boxes, and tastes delicious, too! Protein-packed edamame gets tossed with crunchy cucumbers in a savory, tangy and spicy dressing for a fuss-free side or lunch that’s ready in practically no time at all…

Close-up photo of edamame salad with smashed cucumbers, sesame seeds, chili oil, and green onions


This salad is inspired by the classic Chinese smashed cucumber salad, with a few more “goodies” added to it to make it more filling:

Ingredients for edamame salad in small bowls on kitchen countertop

Shelled edamame is a great source of both protein and fiber, which makes this salad super filling and will keep you satisfied until lunch. I buy pre-shelled edamame beans from Trader Joe’s, but other grocery stores will have them in the frozen vegetable section as well.

The rest of the ingredients are pretty simple – smashed cucumbers and sesame seeds and some crunch, fresh garlic, chili oil, and scallions add a spicy kick, and the soy-sesame-rice vinegar dressing keeps things tangy and creamy.


Photo of smashed cucumbers net to photo of salad in mixing bowl

Smashing the cucumbers breaks down their cell walls and releases different flavor compounds than you get just slicing them normally! Also, the great thing about this dressing is that you can totally adjust it to your taste, too – reduce the chili oil if you are sensitive to heat, add more rice vinegar for an extra tang, etc!

  1. Smash the cucumbers using the flat side of a knife, then slice into bite-sized pieces
  2. Toss the cucumbers with a pinch of salt, then place in a colander and let drain for 20-30 minutes
  3. In the meantime, whisk the dressing ingredients together and set aside.
  4. Add the cucumbers to the bowl with the dressing and then mix with edamame, green onions, and sesame seeds
  5. Mix well, then serve as desired!

This edamame salad can be served as a light lunch or side dish, or serve it over rice or noodles for a heartier main! I also like to serve it with some nori or seaweed snacks on the side too 🙂

Edamame salad in bowl with chopsticks and persian cucumbers on the side


  • Can I make this recipe ahead of time? Yes, this recipe is great for meal prep and tastes even better the next day! Store any leftovers in the fridge for up to 5 days and enjoy as desired.
  • Can I serve this warm? I prefer to serve this salad cold, but you could warm it up on the stove if you are serving it over rice or noodles
  • Can I add extra veggies? Sure, absolutely! You can also toss in some grated carrot, diced red bell pepper, or finely shredded cabbage if you wanted to give this salad even more color or crunch 🙂 Speaking of crunch, you could also toss in some nuts like cashews or almonds for even more crunch and a little protein boost!
  • Is this recipe gluten-free? Yes, if you use either gluten-free soy sauce or tamari.

edamame salad in tan bowl topped with sesame seeds

If you’re looking for more bean-salad recipes, you’ll also love this Dilly White Bean Salad, this Tex-Mex Black Bean Saladand this Mediterranean Chickpea Salad!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Edamame Salad with Smashed Cucumbers

This Edamame Salad with Smashed Cucumbers is crunchy, spicy, savory, and tangy! A quick and easy side or light lunch that’s packed with plant-based protein.

  • Author: Caitlin Shoemaker
  • Prep Time: 25 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 25 minutes
  • Yield: Serves 2 to 3 1x
  • Category: Salad
  • Method: No-Bake
  • Cuisine: America
  • Diet: Vegan


  • 8 ounces persian cucumbers 
  • Pinch of salt 
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon chili oil 
  • 1 large clove garlic, crushed
  • 12 ounces (340 g) shelled edamame, thawed if frozen
  • 3 green onions, white and green parts thinly sliced 
  • 1 tablespoon sesame seeds


  1. Smash the Cucumbers: Cut the ends off of each cucumber, then slice in half lengthwise. Press on each cucumber half with the flat edge of a chef’s knife, using the base of your palm to press each cucumber from end-to-end. Slice into ½” pieces, then repeat with the remaining cucumbers. Transfer the cucumbers to a sieve and sprinkle a pinch of salt over them; let rest for 20 to 30 minutes, then drain the water that comes out of them.
  2. Prepare the Dressing: In the meantime, combine the soy sauce, vinegar, maple syrup, garlic, chili oil, and sesame oil in a large bowl. Mix well and set aside; the vinegar will mellow out the flavor of the garlic.
  3. Combine: add the drained cucumber pieces to the bowl with the dressing along with the edamame, green onions, and sesame seeds. Mix well to combine; serve immediately, or let marinate in the fridge for 30 minutes before serving cold. Leftovers will keep in the fridge for up to 5 days and can be enjoyed as a side or a main alongside cooked rice or noodles.


  • Chili Oil: if you are sensitive to heat, reduce or omit the chili oil. I recommend replacing the chili oil with a neutral-tasting oil like olive oil or avocado oil though, to balance out the acidity from the dressing.

Keywords: edamame salad, edamame crunch salad, vegan edamame salad, vegan cucumber salad

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. 2nd time making this. Ate with rice and seaweed snacks 😋 yummy. Deconstructed sushi.

  2. It was pretty quick to throw together and I ate it with leftover rice. Super delicious! Idk how this is possible but it’s both lightly flavored but perfectly flavored and balanced as well lol. Only thing was I found it a tad too oily for my personal tastes so I might omit the toasted sesame oil next time. Otherwise this is definitely going in my recipe repertoire!

  3. Been on a From My Bowl kick recently and wow this recipe didn’t disappoint! I added in some carrots and subbed some of the spices but the combo of edamame and crushed cucumber is so refreshing!

  4. Do you have any chili oil brands you can recommend? I thought before that you had a recipe to make my own, but Can’t find it.

    1. I personally love lao gan ma chili oil. You don’t need a lot since it’s so flavorful. I would not recommend Trader Joe’s chili onion crunch. It has almost no flavor.

  5. I made this for dinner tonight and it was the perfect refreshing meal after a week of indulging. I doubled the recipe so we could have leftovers and served it over rice noodles and it was soooo good!!! I only added 1/2 tablespoon of chili oil because ours is pretty spicy, but other than that it was perfect. I’m already excited to eat the leftovers for lunch tomorrow 🙂