This Cucumber Edamame Rice Salad is made using flavorful and fresh ingredients. It’s filled with veggies and plant based protein, making it a great light lunch option, but I also enjoy it as a side dish. This healthy rice salad comes together quickly and is great for weekend meal prep!
This Cucumber Edamame Rice Salad is a recipe that I make often when I’m feeling a little low energy and not like spending too much time in the kitchen. All I have to do is cook the rice and chop a few veggies to make a filling and refreshing meal. This salad recipe is inspired by Asian flavors and reminds me a little of the veggie sushi rolls I love getting while out. Enjoy with a spoon or with snack size seaweed sheets!
Why You’ll Love This Easy Rice Salad Recipe!
- It’s great for lunch or a side dish – This rice salad is filling enough for me to eat for lunch, but it can also be enjoyed as a snack or side dish.
- It’s light and refreshing – The flavors and ingredients in this cucumber edamame salad are all light and refreshing. It won’t leave you feeling over stuffed at all! This is the kind of salad I like to eat when I’m getting over a stomach bug and need something healthy but also veggie filled.
- You can make it ahead of time – This is one of those salads that tastes better the next day, after all the ingredients and flavors have had a chance to marinate a little bit. I would recommend leaving the avocado out if you are going to make it more than just a couple of hours in advance.
Cucumber Edamame Rice Salad Recipe Ingredients
- Rice – I used white jasmine rice that I cooked just beforehand, but leftover rice could also be used. You can use any kind of rice, or other grain, that you prefer.
- Cucumber – I like using the English cucumbers that have a thinner skin and smaller seeds, but any cucumber will work.
- Edamame – You want to use cooked edamame that has been shelled. I bought a box at Trader Joe’s that was in the refrigerator section and said it was ready to eat, cold or hot. But, if using a frozen, shelled edamame, I would recommend heating up before using just to kill any bacteria from the freezing process.
- Avocado – One large avocado will work well for this salad. You are more than welcome to add more if you like though. If making this salad ahead of time, you may want to wait until you are ready to serve to add the avocado so that it doesn’t brown too quickly.
- Fresh Herbs – I like to add both cilantro and green onion to this recipe salad. Both make me thing of Asian food and they go really well with the other flavors. If you don’t like cilantro, just leave it out and add extra green onion or some mint.
- Chili Crisp – I used the chili onion crunch from Trader Joe’s that I enjoy, but you should be able to find at least one kind of chili crisp, or chili crunch, at your local grocery store. You can also use chili paste, or even a little bit of sriracha if you like.
- Toasted Sesame Seeds -Toasted sesame seeds add a nice crunch and a really great flavor. You can add as many as you like.
- Dressing – The dressing is made with just a couple, mostly pantry, ingredients, including: oil, rice wine vinegar, maple syrup, ginger, garlic, soy sauce and toasted sesame oil. You could also use an Asian style store-bought dressing if you have a favorite.
How To Make This Asian Inspired Rice Salad
- Cook your rice according to package directions. Turn the heat off and let rice sit, with the lid on, for about 10 minutes before removing the lid and fluffing with a fork.
- Make the dressing by adding all dressing ingredients to a small bowl, or jar, and whisking until completely combined. Set aside until ready to use.
- To a large bowl, add in the cooked rice that has been slightly cooled. Pour over 1/2 teaspoon of both toasted sesame oil and soy sauce. Mix together well.
- Next, add in the cucumber, edamame, avocado, cilantro, green onions, chili crunch and toasted sesame seeds. Give salad a quick mix and then slowly pour dressing over. You don’t have to use the entire amount of dressing. Pour a little bit over, mix it in and then see if you want more.
- Enjoy salad immediately or refrigerator until ready to eat, about 3-4 days. Rice salad can be served warm or chilled. The avocado and the cucumber don’t re-heat super well, but if it’s only a few seconds in the microwave it may not be much of an issue.
Recipe Health Benefits
- Cucumber – I love cucumber because it’s so refreshing and hydrating. When you’re well hydrated, not only does your skin looks healthier, but your digestive and cardiovascular systems also benefit and work better. Cucumbers are high in vitamin K, making them a great vegetable for keeping your bones nice and strong.
- Edamame – Edamame is a complete protein, which means that it contains all essential amino acids. Getting enough protein is crucial for your body and edamame offers 17 grams of plant based protein per 1 cup.
- Rice – White rice gets a bad wrap in the nutrition department, but it’s really not that bad! I eat brown rice every once in a while, but admittedly prefer white rice. White rice is full of potassium, magnesium and folic acid, which all aid in the work of the cardiovascular system and they help keep healthy cell function. Rice is also low in fat and sodium, which can help you maintain a healthy weight and protect against obesity.
Frequently Asked Questions
- This recipe is both gluten free and vegan.
- Can this salad be made ahead of time? Yes, this rice salad can be made ahead of time and stored in the refrigerator until ready to eat. It should be good for about 3-4 days. I would just keep the avocado out until serving, if planning to make it a day or more in advance.
- What can be used in place of the white rice? You could use any other grain you like, or even cauliflower rice. Some suggestions are: quinoa, brown rice, farro, buckwheat.
- How is this rice salad best enjoyed? I can eat this for lunch and feel filled up. It can also be enjoyed as a side dish or a daytime snack.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Vegetarian Rice Recipes?
Cheesy Enchilada Rice Casserole
Cheesy Broccoli Rice Casserole Bites
Easy Rice and Bean Quesadillas
PrintCucumber Edamame Rice Salad
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Cucumber Edamame Rice Salad is made using flavorful and fresh ingredients. It’s filled with veggies and plant based protein, making it a great light lunch option, but I also enjoy it as a side dish. This healthy rice salad comes together quickly and is great for weekend meal prep! This salad recipe is inspired by Asian flavors and reminds me a little of the veggie sushi rolls. Enjoy with a spoon or with snack size seaweed sheets!
Ingredients
- 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, make sure the container says “ready to eat”. If not, it is a good idea to completely heat the edamame before adding it in to kill any possible bacteria.
- 1 large avocado, pitted, peeled and diced
- 1/3 chopped fresh cilantro
- 1/3 cup thinly sliced green onion
- 1 tablespoon toasted sesame seeds, or more if desired
- 1 – 2 tablespoons chili crisp or chili crunch, I like to drain drain most of the oil off and mostly just use the crunchy part
Dressing:
- 1/4 cup neutral flavored oil, I used expeller pressed safflower oil
- 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 (if using chili paste you might want to use less)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- Salt, to taste
Instructions
- Cook your rice according to package directions. This is how I cook mine: rinse your rice well and then add it to a small saucepan. Pour over 2 cups of water and place the lid on. Turn the heat on to medium-high heat and allow water to come to a slow boil. As soon as you see the water start to boil, turn the heat down to the lowest it will go and let rice cook until all the water has cooked out and the rice is cooked through, about 15 minutes or so, just keep an eye on it. Turn the heat off and let rice sit, with the lid on, for about 10 minutes before removing the lid and fluffing with a fork.
- Make the dressing by adding all dressing ingredients to a small bowl, or jar, and whisking until completely combined. Give the dressing a taste and adjust ingredient amounts if needed. Set aside until ready to use.
- To a large bowl, add in the cooked rice that has been slightly cooled. Pour over 1/2 teaspoon of both toasted sesame oil and soy sauce. Mix together well.
- Next, add in the cucumber, edamame, avocado, cilantro, green onions, chili crunch and toasted sesame seeds. Give salad a quick mix and then slowly pour over the dressing. You don’t have to use the entire amount of dressing. Pour a little bit over, mix it in and then see if you want more.
- Enjoy salad immediately or refrigerate until ready to eat, about 3-4 days. Rice salad can be served warm or chilled. The avocado and the cucumber don’t re-heat super well, but if it’s only a few seconds in the microwave it may not be much of an issue.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Lunch, Side
- Method: stovetop
- Cuisine: Asian Inspired
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