25-Minute Smashed Cucumber Salad with Edamame

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This Chinese-inspired crushed cucumber salad is a great crunchy and zesty side dish to serve on its own or alongside your favorite rice dish, noodles, or some seaweed snacks. Gluten free, vegan.

This Crushed cucumber salad is packed with protein-rich edamame, crisp, fresh cucumbers, flavorful green onions, and a tangy, spicy dressing that will keep you coming back for more. All you need is 25 minutes and 10 affordable ingredients to make this easy recipe.

Contents
  1. Everything about this crispy, no-fuss dish
  2. Presentation suggestions
  3. How to Store Crushed Cucumber Salad
  4. Substitutions and variations
  5. Recipe FAQs
  6. Edamame salad recipe with crushed cucumbers

Everything about this crispy, no-fuss dish

Today’s edamame salad was born out of the need for a quick and easy lunch that Also keep me satisfied until dinner. And although I have many protein-rich lunch ideas on the blog, I wanted a salad that was crunchy, tangy, spicy and required no cooking.

I’m happy to say that this edamame salad made with crushed cucumbers checks all the boxes. The mashing technique makes the cucumbers softer, juicier, and allows them to absorb the flavorful sauce in a way you’ve never experienced before. If you’ve only tried my Crispy Cucumber and Dill Salad or my White Bean and Cucumber Salad, you’re in for a treat!

Enjoy it as a side dish, a refreshing afternoon snack, or a light lunch on a hot summer day.

What you need for crushed cucumber salad

This edamame salad is made with the classic Chinese crushed cucumber salad ingredients, plus a few extra ingredients to make it heartier. Here are the basics, along with some substitution options:

Ingredients for edamame salad in small bowls on kitchen counter
  • Cucumbers: A crisp, crunchy and refreshing vegetable that is both affordable and easy to find all year round.
  • Bandage: A combination of soy sauce, rice vinegar, maple syrup, toasted sesame oil, homemade chili oil, and raw garlic is all you need to make this tangy dressing. You can even replace the maple syrup with agave, the chili oil with sriracha or a pinch of red pepper flakes, and the toasted sesame oil with another neutral oil.
  • Edamame: Shelled edamame is a great source of protein and fiber, which helps make this edamame salad filling enough to keep you full until lunch. I like to buy pre-shelled edamame beans at Trader Joe’s, but they are also found in most freezer sections of mainstream grocery stores.
  • Green onions: Adds a sweet touch without overpowering the flavors of the dressing. If green onions aren’t an option, try spring onions.
  • Sesame seeds: The source of extra crunch, visual interest and essential nutrients such as healthy fats, protein and a variety of minerals. Try white sesame seeds, black sesame seeds or golden sesame seeds. Or opt for toasted sesame seeds for an elevated nutty aroma.

How to make crushed cucumber salad

Photo of drizzled crushed cucumbers with photo of salad in mixing bowl
  1. Smash cucumbers with a rolling pin or the flat edge of a wide knife. Slice into 1/2″ bites, then transfer cucumbers to a colander.
  2. Sprinkle with a generous pinch of salt; Leave the cucumbers rest ​for 20 to 30 minutes, then drain them.
  3. Waiting for, whip Dressing ingredients together in a small bowl and set aside.
  4. Combine drained and salted cucumber pieces, vinaigrette, edamame, green onions and sesame seeds in a large bowl.
  5. Serve immediately, or marinate Edamame cucumber salad in the refrigerator for 30 minutes before serving.

Edamame salad in a bowl with chopsticks and Persian cucumbers on the side

Caitlin’s Cooking Tips

  • Don’t rinse the cucumbers! After salting the cucumbers, you might be tempted to rinse off the residual salt, but that would defeat the purpose of salting cucumbers in the first place. Salt removes excess moisture and rinsing it would only put that water back inside those cucumbers.
  • Avoid cucumbers with more seeds. I like to use Persian cucumbers because they are known to be seedless or “burpless” because the existing seeds are minimal and tender. If Persian cucumbers are not an option, I would recommend Armenian or Japanese cucumbers. Avoid slicing cucumbers or English cucumbers when possible.
  • Check your edamame. Some frozen edamame comes precooked, while others require boiling first. Read the package directions carefully and cook if necessary.
close-up photo of edamame salad with crushed cucumbers, sesame seeds, chili oil and green onions served in a bowl

Presentation suggestions

This Asian Cucumber Edamame Salad can be served as a light lunch, as a side dish, or served over garlic rice or noodles like these Peanut Noodles for a heartier main dish. It’s also delicious with a few sheets of nori or seaweed snacks on the side.

If you’re looking for the perfect dish to accompany this cold salad, try this 30-Minute Teriyaki Tofu, Cashew “Chicken,” or Crispy Orange Tofu!

Or, if you’re looking for other vegetable-rich side dish recipes, you’ll also love this Honey Nut Roasted Squash with Maple Miso Glaze, these Easy Garlic Green Beans, and this Salad tomatoes, cucumbers and basil!

How to Store Crushed Cucumber Salad

Stored in an airtight container, this side dish will keep for up to 5 days in the refrigerator. It is not recommended to freeze this salad.

Edamame salad in a bowl with chopsticks and Persian cucumbers on the side

Substitutions and variations

  • Gluten-free option: Use tamari instead of soy sauce.
  • Warm salad option: I recommend this salad cold, but if you prefer a warm salad, heat this side dish in a hot pan until heated through.
  • Gentler heat: If you are sensitive to heat or sharing this salad with the whole family, reduce or omit the chili oil and replace it with a neutral oil like avocado oil or olive oil to balance the acidity of the vinaigrette.
  • Add vegetables: ​If you want to bulk up the vegetables in this side dish, add grated carrot, diced red pepper or finely shredded cabbage for a nice crunch.
  • Add a protein boost: As is, this edamame salad is a good source of protein thanks to the edamame, but you can amp it up even more by adding your favorite chopped nuts like cashews or almonds or even smoked marinated tofu, which Easy crispy tofu or easy baked tempeh. .

Recipe FAQs

How to make cucumber salad less watery?

The key to keeping your cucumber and edamame salad from getting too watery is to salt the cucumbers beforehand. This process removes excess moisture from the crushed cucumbers and improves the overall texture of the dish by making the cucumbers crispier.

Is it better to eat cucumber with or without the skin?

It’s a really personal preference, but if you ask me, skin is best. This will keep the cucumbers crisp, add texture to the salad, and improve the nutrition of the edamame salad overall.

Why should you crush a cucumber before eating it?

Crushing cucumbers destroys their cell walls and releases different flavor compounds that you can’t get from cutting them normally.

Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊

Edamame salad in a bowl garnished with sesame seeds



  • 8 ounces Persian cucumbers
  • Pinch salt
  • 1 teaspoon soy or tamari sauce
  • 2 soup spoons rice vinegar
  • 1 teaspoon Maple syrup
  • 1 teaspoon toasted sesame oil
  • 1-3 coffee spoons Chili oil*
  • 1 large clove of garlic crushed
  • 12 ounces shelled edamame cooked if necessary*
  • 3 Green onions minced
  • 1 teaspoon Sesame seeds

  • Crush the cucumbers: Trim the ends of each cucumber, then cut it in half lengthwise. Press 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 end to end. Cut it into ½” pieces, then repeat with the rest of the cucumbers. Transfer the cucumbers to a colander and sprinkle them with a generous pinch of salt; let sit for 20 to 30 minutes, then drain the water that comes out ; do not rinse.

  • Prepare the vinaigrette: Meanwhile, combine soy sauce, vinegar, maple syrup, garlic, chili oil, and sesame oil in a large bowl. Mix well and set aside; the vinegar will soften the garlic flavor.

  • 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 marinate in the refrigerator for 30 minutes before serving cold. Leftovers will keep in the refrigerator for up to 5 days and can be enjoyed as a side or main dish with cooked rice or noodles.

  • Chili oil: If you are sensitive to heat, reduce or omit the chili oil. However, I recommend replacing the chili oil with a neutral-tasting oil like olive oil or avocado oil, to balance the acidity of the dressing.
  • Edamame: Some frozen edamame comes precooked, while other brands require boiling it first. Read the package directions carefully and cook if necessary!

Calories: 659kilocaloriesCarbohydrates: 67gProtein: 39gFat: 28gSaturated fat: 2gPolyunsaturated fats: 6gMonounsaturated fat: 8gSodium: 1023mgPotassium: 2104mgFiber: 17gSugar: 18gVitamin A: 607UIVitamin C: 15mgCalcium: 382mgIron: 12mg

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