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
