Edamame Salad with Smashed Cucumbers

edamame salad in bowl topped with sesame seeds

5 from 6 reviews

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.


  • 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