Edamame Salad with Smashed Cucumbers

edamame salad in bowl topped with sesame seeds

Edamame Salad with Smashed Cucumbers

This Chinese-inspired Smashed Cucumber Salad is a great crunchy, tangy side dish to serve alone or paired with your favorite rice dish, noodles, or a few seaweed snacks. Gluten-free, Vegan.

Course Salad

Cuisine America

Diet Vegan

Keyword edamame crunch salad, edamame salad, vegan cucumber salad, vegan edamame salad

Method No-Bake

Prep Time 25

Total Time 25

Calories 659kcal

Author Caitlin Shoemaker

Ingredients

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
1-3 teaspoons chili oil*
1 large clove garlic crushed
12 ounces shelled edamame cooked if necessary*
3 green onions thinly sliced
1 tablespoon sesame seeds

US Customary - Metric

Instructions

Smash the Cucumbers: Cut the ends off of each cucumber, then slice in half lengthwise. Press on each cucumber half with a rolling pin or 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 generous pinch of salt over them; let rest for 20 to 30 minutes, then drain the water that comes out of them; do not rinse.
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.
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.

Notes

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.
Edamame: Some frozen edamame is pre-cooked, while other brands require boiling the edamame first. Read the package instructions carefully and cook as necessary!

Nutrition