Description
A refreshing and flavorful Edamame Salad featuring smashed cucumbers dressed in a tangy soy and rice vinegar dressing, complemented by garlic, chili oil, and toasted sesame. This light, vegan salad is perfect as a side or a main dish served chilled.
Ingredients
Salad Ingredients
- 1 hothouse cucumber (or 3-4 smaller seedless Persian cucumbers)
- Pinch of salt
- 16 ounces shelled edamame or mukimame
- 3 green onions (thinly sliced)
- 1 tablespoon sesame seeds
Dressing Ingredients
- 1 tablespoon soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 teaspoon cane sugar (or substitute maple syrup or agave)
- 1 teaspoon toasted sesame oil
- 1-3 teaspoons chili oil
- 1 large clove garlic (crushed)
Instructions
- Smash the Cucumbers: Cut the ends off of the cucumber, then slice it into quarters lengthwise. Use a rolling pin or the flat edge of a chef’s knife to press and “smash” each cucumber piece from end to end using the base of your palm. Then slice into 1/2-inch pieces. Transfer the pieces into a sieve, sprinkle generously with salt, and allow them to rest for 20 to 30 minutes to release excess water. Drain the water without rinsing.
- Cook the Edamame: Boil the shelled edamame in salted water according to package instructions (usually a few minutes) until tender. Drain and rinse with cold water until it reaches room temperature. Set aside.
- Prepare the Dressing: In a large bowl, whisk together soy sauce, rice vinegar, cane sugar, crushed garlic, chili oil, and toasted sesame oil. Mix well and let the dressing sit briefly to mellow the garlic flavor.
- Combine Ingredients: Add the drained cucumber pieces, cooked edamame, sliced green onions, and sesame seeds into the bowl with the dressing. Toss thoroughly to coat everything evenly. Serve immediately or refrigerate for 30 minutes prior to serving chilled. Leftovers can be stored in the fridge for up to 5 days and are great as a side or accompanied by cooked rice or noodles.
Notes
- Adjust chili oil quantity according to your preferred spice level.
- Do not rinse cucumbers after salting to retain flavor and texture.
- This salad can be served immediately or chilled for enhanced flavor.
- Use tamari instead of soy sauce for a gluten-free version.
- Leftovers keep well refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Asian
