{"id":13858,"date":"2023-05-25T16:10:36","date_gmt":"2023-05-25T20:10:36","guid":{"rendered":"https:\/\/frommybowl.com\/?p=13858"},"modified":"2025-06-16T18:24:52","modified_gmt":"2025-06-16T22:24:52","slug":"edamame-salad-smashed-cucumbers","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/edamame-salad-smashed-cucumbers\/","title":{"rendered":"25-Minute Smashed Cucumber Salad with Edamame"},"content":{"rendered":"\n

This crunchy and refreshing <\/em>Smashed Cucumber Salad<\/em><\/strong> tosses partially crushed cucumbers and edamame in a tangy soy dressing. It’s a cooling, flavor-packed side or main dish for summer! Vegan, Gluten-Free Option.<\/em><\/em><\/em><\/p>\n\n\n\n

This easy Edamame Cucumber Salad<\/strong> is a celebration of textures and flavors. Crisp and crunchy cucumbers, protein-packed edamame, and green onions are tossed in a bold, tangy, and slightly spicy soy dressing in just 25 minutes. Enjoy it as a side dish, refreshing afternoon snack, or light lunch on a hot summer day!<\/p>\n\n\n

Table of Contents<\/span><\/summary>
Crush On This Crushed Cucumber Salad <\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Leftover Smashed Cucumber Salad<\/a><\/li>
Recipe FAQs<\/a><\/li>
Edamame Salad with Smashed Cucumbers Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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Crush On This Crushed Cucumber Salad <\/strong><\/h2>\n\n\n\nLet me tell you about a day when it was so hot out that all I wanted was a lunch that didn’t require any cooking. There are so many high-protein vegan lunch recipes<\/a> to choose from on my blog, but my tastebuds were begging me to make something crunchy and tangy with just a hint of spice – enter this Smashed Cucumber and Edamame Salad<\/strong>!<\/p>\n\n\n\n
Just like my Dilly White Bean Cucumber Salad<\/a>, this simple and healthy lunch checks all of the boxes on my “perfect summer meal” list: There’s zero cooking required; the mix of textures and flavors actually makes it fun<\/em> to eat; and it keeps me full for hours!<\/p>\n\n\n\n
The best part of making this recipe is when you get to smash the cucumbers. Lightly crushing them with a rolling pin makes the cucumber more tender and gives them rough edges, helping them absorb the flavorful sauce in a way that sliced cucumbers just can’t. Tossed with protein-rich edamame, zesty green onions, a bit of sesame seed crunch, and a flavor-packed dressing, you’re in for a seriously satisfying and cooling salad experience.<\/p>\n\n<\/div><\/div>\n\n\n
What You Need for this Edamame Salad<\/strong><\/strong><\/h3>\n\n\n\n
This edamame cucumber salad calls for most of the ingredients you’d find in an authentic Chinese smashed cucumber salad, plus a few extras to turn it into a filling and satisfying meal.<\/p>\n\n\n\n
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Cucumbers: <\/strong>any seedless cucumber variety will work best. Persian cucumbers are my favorite because they’re small, crunchy, practically seedless, and have very little water. If Persian cucumbers aren’t an option, I’d recommend using English cucumbers (AKA hothouse cucumbers), Armenian cucumbers, or Japanese cucumbers instead. <\/li>\n\n\n\n
Edamame: <\/strong>shelled edamame packs this salad with protein and fiber. Pre-shelled edamame is best because it’s very convenient to prepare! I buy mine from Trader Joe’s, but you can find it in most grocery store freezer sections.<\/li>\n\n\n\n
Green Onions: <\/strong>they bring a mild, fresh bite without overpowering the dressing. If you don’t have green onions, chives make a great substitute.<\/li>\n\n\n\n
Sesame Seeds:<\/strong> these are great for extra crunch. Try white, black, or golden sesame seeds (raw or toasted for an extra nutty aroma). If you don’t have sesame seeds, try crushed peanuts, cashews, sunflower seeds, or pumpkin seeds instead.<\/li>\n\n\n\n
Soy Dressing: <\/strong>a simple yet flavor-packed blend of soy sauce, rice vinegar, cane sugar, toasted sesame oil, chili oil (homemade<\/a> or store-bought), and raw garlic is transformed into a dressing that ties this salad together. <\/li>\n<\/ul>\n\n\n\n
How to Make a Smashed Cucumber Salad<\/strong><\/h3>\n\n\n\n
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Smash<\/strong> the cucumbers with a rolling pin, slice<\/strong> them into bite-size pieces, and transfer<\/strong> them to a sieve. Sprinkle<\/strong> a generous pinch of salt over the cucumbers and let them rest<\/strong> for 20 to 30 minutes. Afterward, drain<\/strong> the excess water.<\/li>\n\n\n\n
Meanwhile, cook <\/strong>the edamame according to package instructions. Rinse<\/strong> with cold water until cooled. <\/li>\n\n\n\n
Whisk<\/strong> the soy sauce, vinegar, sugar, garlic, chili oil, and sesame oil together in a small bowl.<\/li>\n\n\n\n
Add<\/strong> the salted and drained cucumbers, edamame, green onions, sesame seeds, and dressing to a large bowl. Toss<\/strong> to combine, then serve<\/strong> the salad immediately or marinate<\/strong> it in the fridge before serving.<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n\n
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Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Don’t rinse the cucumbers<\/strong>: You may be tempted to rinse the excess salt off the salted cucumbers, but don’t do it! The salt draws out their excess moisture to prevent a watery salad. Rinsing them with water would only defeat this purpose.<\/li>\n\n\n\n
Smashing cucumbers is strategic<\/strong>. The technique of smashing the cucumbers with a rolling pin or the flat edge of a chef’s knife creates irregular, craggy edges. These rough edges soak up the flavorful dressing way better than cleanly sliced cucumbers. Always use firm but controlled pressure when breaking the cucumbers—you don’t want to crush them completely.<\/li>\n\n\n\n
Marinating the salad will maximize its flavor<\/strong>. If you have the time, place the assembled salad in the fridge to marinate for 30 minutes before serving. This gives those wonderful tangy flavors time to deepen, helping your cucumber salad taste its very best!<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Serving Suggestions<\/strong><\/h2>\n\n\n\n
This smashed cucumber salad is surprisingly filling thanks to all of that protein and fiber from the edamame and cucumber. Enjoy a bowl for a satisfying lunch or serve it over cooked white rice or rice noodles when you need a light and refreshing yet hearty dinner. <\/p>\n\n\n\n
Toppings on this Asian cucumber edamame salad are a must! A few extra sesame seeds or sliced green onions are a great choice; a dollop of chili crisp will turn up the heat; and crumbled nori sheets give each bite a salty, umami-rich edge.<\/p>\n\n\n\n
Want to serve it as a cooling side dish instead? It would pair well with lots of Asian-inspired main dishes, like this 30-Minute Teriyaki Tofu<\/a>, this Garlic Green Bean Stir Fry<\/a>, and these Crispy Kimchi Rice Paper Dumplings<\/a>.<\/p>\n\n\n\n
If you’re looking for more elevated cucumber and edamame salads, you’ll also love this Mango Cucumber Salad with Edamame<\/a>, this Crunchy Cucumber Dill Salad<\/a>, and this Strawberry Quinoa Crunch Salad<\/a>!<\/p>\n\n\n\n
How to Store Leftover Smashed Cucumber Salad<\/strong><\/h2>\n\n\n\n
You can get a jump on this recipe by salting and draining the cucumbers, cooking and cooling the edamame, and whisking the dressing together. Store these components separately in airtight containers and refrigerate until you’re ready to toss them together with the rest of the ingredients.<\/p>\n\n\n\n
For the best texture and flavor, store the leftover cucumber salad in an airtight container in the refrigerator for up to 5 days. Keep in mind that the cucumbers will continue to release moisture over time, so give the salad a quick toss before serving. <\/p>\n\n\n\n
Freezing is not recommended. <\/p>\n\n\n
Substitutions and Variations<\/p>\n\n\n\n
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Gluten-Free Option: <\/strong>Make the salad dressing with tamari instead of soy sauce for a gluten-free version.<\/li>\n\n\n\n
Chili Oil Substitute:<\/strong> If chili oil isn’t available where you live, use sriracha, gochugaru, sambal oelek, or chili pepper flakes instead. <\/li>\n\n\n\n
Milder Heat:<\/strong> If you’re sensitive to spice, reduce the chili oil or replace it with a neutral-tasting oil like olive oil or avocado oil to help balance the acidity in the dressing.<\/li>\n\n\n\n
Optional Veggie Add-Ins<\/strong>: You can bulk up this salad even more by tossing in thinly sliced bell peppers, sliced radishes, snap peas, shredded carrots, jicama matchsticks, or finely shredded cabbage.<\/li>\n\n\n\n
Salad Dressing Substitute<\/strong>: Revamp the flavor profile by substituting my 4-Ingredient Sesame Miso Dressing<\/a>.<\/li>\n\n\n\n
Protein Boost<\/strong>: Try topping the salad with my Crispy Tofu<\/a> or Baked Tempeh<\/a> to stretch this meal even further.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Should I peel the cucumbers?<\/strong><\/strong><\/strong>
It’s really up to you but I’m team skin-on! The thin cucumber skins add more texture, keep the cucumbers crisp, and boost the fiber.<\/p> <\/div>
Do I have to salt and drain the cucumbers?<\/strong><\/strong><\/strong>
Yes, please don’t skip this step! The salt draws out excess moisture from the cucumbers, which keeps them crisp rather than soft and soggy.<\/p> <\/div>
Should I serve smashed cucumber salad hot or cold?<\/strong><\/strong><\/strong>
Personally, this salad is best served cold. But if you’d rather try a warm version, briefly toss the dressed salad in a skillet over low heat just until it’s warmed through. Just remember that heating the salad will soften the cucumbers and change the texture.<\/p> <\/div>
Why is my cucumber salad so watery?<\/strong><\/strong>
This can happen if you skip salting and draining the cucumbers or if you rinse them with water after salting. The salad will also become soggy if you toss it with the dressing too far ahead of serving.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
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Enjoy! If you make this recipe and decide to share it on Facebook<\/a> or Instagram<\/a>, don’t forget to tag me @FromMyBowl<\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/p>\n\n\n
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Edamame Salad with Smashed Cucumbers<\/h2>\n\t\t