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Export 10 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
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