edamame crunch salad

This Chinese-inspired Smashed Cucumber Salad is a great crunchy, tangy side dish to serve alone or paired with your favorite rice dish, noodles, or a few seaweed snacks. Gluten-free, Vegan.

Edamame Salad with Smashed Cucumbers

cucumbers

salt

soy sauce

rice vinegar

maple syrup

sesame oil

chili oil*

garlic (crushed)

edamame (cooked if necessary*)

green onions (thinly sliced)

sesame seeds

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.

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.

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.

This edamame crunch salad (vegan + high protein) is a delicious salad recipe.

EDAMAME CRUNCH SALAD (VEGAN + HIGH PROTEIN)

edamame

cilantro

red bell pepper

onion

cashews

ginger

garlic

carrots

rice wine vinegar

neutral oil (I used avocado)

tbsp miso

tbsp tahini (sub sesame oil, peanut butter or omit if allergic)

Add all of your dressing ingredients to a food processor or blender and blend until smooth.

Mix dressing with the rest of your salad ingredients.

Pretty easy recipe, I did add 1/2 T of honey for some sweetness to the dressing and I would probably use less onion next time but otherwise we thought it was a keeper because it's both so healthy and yummy! We ate it with a spoon!

Love this recipe. Originally found it as a suggested reel on Instagram, but now it’s a go to staple for me for busy lunch weeks

This recipe came up on my IG feed and it is now my new favorite meal. 

Healthy ✅ 
Delicious ✅  
Easy ✅

What more could I ask for? 

I sub soy sauce for miso and it works great. I'm not vegan but I like to reduce meat consumption and this is a great way to do just that! THANK YOU for this recipe; it has changed my life.

This salad is so quick and delicious! The recipe is great for a hyperfixation meal because I can prep it for 5 days at a time and it stays on point. I have to add that I LOVE your to the point ingredients and directions. It’s very refreshing to not have to scroll through 15 somewhat related paragraphs to get what I came for. Thank you!

Super yummy! I used sunflower seeds instead because that’s what I had and it’s probably just as good! I will admit that I used mine more like a salad &amp; ate it with chips ?

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