If you’re craving a vibrant, fresh dish that brings together wholesome ingredients with a burst of exciting Asian-inspired flavors, then you are going to love this Cucumber Edamame Rice Salad with Asian Flavors Recipe. It’s a wonderful combination of tender rice, crisp cucumbers, creamy avocado, and protein-packed edamame, all tossed in a zingy, slightly sweet, and savory dressing that’ll have your taste buds dancing. Whether you’re looking for a light lunch, a colorful side for dinner, or a smart meal prep option that stays delicious over a few days, this salad delivers all that and more with effortless charm.
Ingredients You’ll Need
Getting ready to make this salad is a breeze because its ingredients are refreshingly simple but essential — each one brings a unique texture, flavor, or color that makes this recipe pop with personality.
- 1 cup uncooked rice: The hearty base of the salad, providing a neutral, fluffy canvas for all the other ingredients to shine.
- 1/2 tablespoon toasted sesame oil: Adds a rich, nutty aroma that instantly evokes Asian culinary vibes.
- 1/2 tablespoon soy sauce or tamari: Brings a salty depth and umami goodness to the dish.
- 1 cup diced cucumber: Refreshingly crisp and hydrating, balancing the richness of avocado.
- 1 cup cooked, shelled edamame: A fantastic plant-based protein that’s tender yet slightly firm for texture.
- 1 large avocado, diced: Creamy and buttery, offering a luscious mouthfeel that complements the crunch.
- 1/3 cup fresh cilantro, chopped: Bright and herbaceous, lifting the flavors with freshness.
- 1/3 cup thinly sliced green onion: Mildly sharp and pleasantly pungent, a perfect aromatic addition.
- 1 tablespoon toasted sesame seeds: Sprinkled for extra crunch and toasty notes.
- 1–2 tablespoons chili crisp or chili crunch: Adds a spicy, crunchy kick; drain most of the oil if you prefer less grease.
For the dressing:
- 1/4 cup neutral oil (like expeller-pressed safflower): Ensures smooth emulsification without overpowering other flavors.
- 1/4 cup rice wine vinegar: Delivers a bright, tangy acidity that awakens the palate.
- 1 tablespoon tamari or soy sauce: Bottom notes of savoriness to tie everything together.
- 2 teaspoons toasted sesame oil: More of the fragrant, nutty essence essential to Asian dishes.
- 1 teaspoon pure maple syrup: Light sweetness that balances vinegar’s sharpness.
- 1 tablespoon chili onion crunch or chili paste: Adds complexity and heat — adjust according to your spice love.
- 1 clove garlic, minced: Earthy and pungent, amplifies the flavor depth.
- 1/2 teaspoon grated ginger: Zesty and fresh, rounding out the Asian flavor profile.
- Salt: To taste, enhancing all the wonderful flavors.
How to Make Cucumber Edamame Rice Salad with Asian Flavors Recipe
Step 1: Cook the Rice Perfectly
The foundation of this salad is the rice, and cooking it just right is key to getting that lovely fluffy texture. Begin by rinsing one cup of rice thoroughly. Add it to a saucepan with two cups of water, covering it with a lid. Bring the water to a gentle boil over medium-high heat, then immediately reduce to the lowest setting. Let the rice simmer gently until the water absorbs completely – usually about 15 minutes. Turn off the heat and keep it covered, allowing it to steam for another 10 minutes. Fluff with a fork and let it cool slightly before mixing with other ingredients.
Step 2: Whisk Together the Flavorful Dressing
While the rice cooks, mix up the dressing that makes this salad sing. Combine the neutral oil, rice wine vinegar, tamari, toasted sesame oil, maple syrup, chili onion crunch, minced garlic, grated ginger, and salt in a small bowl or jar. Whisk or shake until everything is perfectly blended. Taste and tweak the ingredients if you want more tang, heat, or sweetness. Set aside as the dressing’s flavors meld beautifully with time.
Step 3: Toss the Salad Elements Together
In a large mixing bowl, add the cooked rice and drizzle 1/2 teaspoon each of toasted sesame oil and soy sauce over it. Stir gently but thoroughly to infuse the rice with these base flavors. Next, fold in the cucumber, edamame, creamy avocado, cilantro, green onion, chili crunch, and toasted sesame seeds. Take your time mixing to marry all these diverse textures and colors without mashing the avocado. Finally, begin pouring the dressing over the salad gradually. Stir and taste as you go — add as much as feels right for your palate, ensuring every bite is flavorful but not soggy.
How to Serve Cucumber Edamame Rice Salad with Asian Flavors Recipe
Garnishes
This salad loves a final flourish. Sprinkle extra toasted sesame seeds to amp up nuttiness and texture. Fresh cilantro sprigs or a few thin strips of nori seaweed not only boost presentation but also echo the Asian inspiration beautifully. A light squeeze of lime or lemon adds an appealing brightness if you want to elevate the freshness right before serving.
Side Dishes
The Cucumber Edamame Rice Salad with Asian Flavors Recipe pairs wonderfully with a variety of small plates or main courses. Think of crispy spring rolls, grilled tofu skewers, or steamed dumplings for a complete meal. For a lighter approach, pair it simply with miso soup or a spicy seaweed salad. It’s incredibly versatile and stands up well alongside both hearty and delicate flavors.
Creative Ways to Present
Love visual excitement on your plate? Serve this salad in individual mini bowls lined with snack-sized seaweed sheets so guests can scoop bites sushi-style. Alternatively, stuff it into crisp lettuce cups or bell pepper halves for a fun handheld option. For gatherings, try layering it in clear glass jars or wide bowls for a picnic-ready, grab-and-go presentation that’s as appetizing as it is practical.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the refrigerator for up to 3 to 4 days. The rice and edamame hold up well, but the avocado and cucumber are best when freshly tossed — the avocado might darken slightly over time, so you can add fresh diced avocado just before eating if you prefer.
Freezing
Freezing is not recommended for this salad because the cucumber and avocado’s texture will change dramatically, becoming mushy and watery when thawed. For best results, enjoy this delightful dish fresh or refrigerated only.
Reheating
If you prefer the salad warm, give it a very quick zap in the microwave, just for a few seconds, to heat the rice and edamame without cooking the avocado or cucumber. Alternatively, serve it chilled or at room temperature — both ways taste equally delicious and refreshing.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and a bit more chew, making the salad heartier. Just be sure to cook it according to package instructions, which might take longer than white rice.
Is this salad gluten-free?
It can be easily adapted to be gluten-free by using tamari instead of soy sauce, which often contains wheat. Always check the labels to be safe!
What if I don’t have chili crisp? Can I substitute it?
You can use chili flakes mixed with a bit of toasted sesame oil or even a spicy chili paste. Adjust the amount based on your heat tolerance, and try to keep some crunch for texture balance.
Can I make this recipe vegan?
This recipe is naturally vegan, packed with plant-based ingredients and no animal products, making it perfect for anyone following a vegan lifestyle.
How do I keep the avocado from browning?
Adding avocado just before serving is your best bet to maintain its vibrant color and creamy texture. Alternatively, toss the avocado in a little lime or lemon juice to slow oxidation if prepping in advance.
Final Thoughts
This Cucumber Edamame Rice Salad with Asian Flavors Recipe is truly a little gem in the world of easy, nutritious, and utterly tasty dishes. Its harmonious blend of textures and flavors feels fresh and satisfying every time. Whether you serve it as a light lunch, a vibrant side, or pack it for a picnic, it’s bound to become one of your favorite go-to recipes. Give it a try and savor every delightful bite!
Print
Cucumber Edamame Rice Salad with Asian Flavors Recipe
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
This Cucumber Edamame Rice Salad is a vibrant, fresh, and nutritious dish combining tender rice, crisp cucumber, creamy avocado, and protein-packed edamame with an Asian-inspired dressing. Perfect as a light lunch or a flavorful side, this vegan rice salad is quick to prepare, ideal for meal prep, and offers a delightful balance of textures and tastes reminiscent of veggie sushi rolls.
Ingredients
Salad
- 1 cup rice, uncooked
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon soy sauce or tamari
- 1 cup diced cucumber
- 1 cup cooked and shelled edamame (ready to eat)
- 1 large avocado, pitted, peeled and diced
- 1/3 cup chopped fresh cilantro
- 1/3 cup thinly sliced green onion
- 1 tablespoon toasted sesame seeds (or more to taste)
- 1 – 2 tablespoons chili crisp or chili crunch (mostly crunchy part, drained of oil)
Dressing
- 1/4 cup neutral flavored oil (expeller pressed safflower oil recommended)
- 1/4 cup rice wine vinegar
- 1 tablespoon tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 tablespoon chili onion crunch or chili paste (less if using paste)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- Salt, to taste
Instructions
- Prepare the Rice: Rinse 1 cup of rice thoroughly under cold water. Place it in a small saucepan with 2 cups of water. Cover with a lid and bring to a slow boil over medium-high heat. Once boiling, reduce heat to the lowest setting and cook until water is fully absorbed and rice is tender, about 15 minutes. Turn off heat and let the rice sit, covered, for 10 minutes. Fluff with a fork before using.
- Make the Dressing: In a small bowl or jar, whisk together 1/4 cup neutral oil, 1/4 cup rice wine vinegar, 1 tablespoon tamari, 2 teaspoons toasted sesame oil, 1 teaspoon maple syrup, 1 tablespoon chili onion crunch, minced garlic, grated ginger, and salt to taste. Adjust seasoning as needed and set aside.
- Combine the Salad Base: In a large bowl, add the slightly cooled cooked rice. Drizzle with 1/2 teaspoon toasted sesame oil and 1/2 tablespoon soy sauce or tamari. Mix well to distribute the flavors evenly.
- Add Fresh Ingredients: Add diced cucumber, cooked and shelled edamame, diced avocado, chopped cilantro, sliced green onion, chili crisp or crunch, and toasted sesame seeds to the rice mixture. Gently toss to combine.
- Dress the Salad: Slowly pour the prepared dressing over the salad. Start with a smaller amount, mix thoroughly, then add more dressing if desired to taste. Toss gently to ensure every bite is flavorful.
- Serve or Store: Enjoy the salad immediately, or refrigerate it for up to 3-4 days. It can be served chilled or warmed briefly. Note that avocado and cucumber may not reheat well, so warming should be minimal if desired.
Notes
- Use ready-to-eat cooked edamame to avoid extra cooking and ensure food safety. If unsure, heat edamame thoroughly before adding.
- Adjust chili crisp/crunch quantity to control the spice and texture.
- Salad is best eaten fresh or within a few days to maintain avocado freshness.
- Rice can be cooked using a rice cooker or Instant Pot for convenience.
- For gluten-free option, use tamari instead of soy sauce.
- To reduce oil content, use less dressing or oil options with lower fat content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-inspired
