Edamame Salad with Smashed Cucumbers
Serves 3
25 mins prep
25 mins total
This crunchy and refreshing Smashed Cucumber Salad 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.
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Smash the Cucumbers: Cut the ends off of the cucumber, then slice into quarters lengthwise. Press on each cucumber piece with a rolling pin or the flat edge of a chef’s knife, using the base of your palm to “smash” each cucumber from end-to-end. Slice into 1/2” pieces, then repeat with the remaining pieces. Transfer the cucumber to a sieve and sprinkle a generous pinch of salt over it; let rest for 20 to 30 minutes, then drain the water that comes out of them; do not rinse.
Cook the Edamame: Cook the edamame according to package instructions (most brands require boiling in salted water for a few minutes). Drain the edamame well, then rinse with cold water until it comes down to room temperature. Set aside.
Prepare the Dressing: Combine the soy sauce, vinegar, sugar, 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.
