1. Can I use a different grain instead of rice for this salad?

Yes! While this recipe calls for white jasmine rice, you can easily swap it out for other grains like quinoa, brown rice, or even cauliflower rice. Each variation brings its own texture and flavor, so feel free to experiment and choose the one that suits your preferences or dietary needs.

2. How long can I store the Cucumber Edamame Rice Salad?

This salad can be stored in the refrigerator for up to 3-4 days. If you plan to make it ahead of time, it's best to leave the avocado out until just before serving to prevent it from browning. The flavors develop over time, making this salad even tastier after a day or two!

3. Can I make this salad spicy?

Absolutely! If you enjoy a bit of heat, you can add more chili crisp or drizzle some sriracha sauce into the salad. You can also adjust the spiciness level of the dressing by adding more chili paste or chili flakes. Customize it to your preferred spice level for an extra kick!

Cucumber Edamame Rice Salad: A Refreshing and Healthy Asian-Inspired Dish

Name: Cucumber Edamame Rice Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
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; 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; 1 – 2 tablespoons chili crisp or chili crunch; 1/4 cup neutral flavored oil (e.g., 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; 1 clove garlic, minced; 1/2 teaspoon grated ginger; Salt, to taste

Description

This Cucumber Edamame Rice Salad is a refreshing, healthy, and easy-to-make dish that’s perfect for lunch, a snack, or as a side. Packed with veggies, plant-based protein, and a delicious Asian-inspired dressing, this salad is light yet satisfying. Whether you’re meal prepping or looking for a quick, flavorful dish, this recipe is sure to impress.

Ingredients

Scale

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
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
1 – 2 tablespoons chili crisp or chili crunch
1/4 cup neutral flavored oil (e.g., 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
1 clove garlic, minced
1/2 teaspoon grated ginger
Salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the rice according to package directions. Let it sit with the lid on for 10 minutes before fluffing with a fork.
In a small bowl or jar, combine oil, rice wine vinegar, soy sauce, sesame oil, maple syrup, chili crisp, garlic, and grated ginger. Whisk until fully combined and set aside.
Add the cooled rice to a large bowl. Drizzle with 1/2 teaspoon sesame oil and soy sauce, then mix well.
Stir in cucumber, edamame, avocado, cilantro, green onions, chili crunch, and toasted sesame seeds.
Pour the dressing over the salad and toss gently. Adjust the amount of dressing based on personal preference.
Serve immediately or refrigerate for up to 3-4 days. The salad can be enjoyed warm or chilled, but the avocado and cucumber do not reheat well.

Notes

If making the salad ahead, avoid adding avocado until serving to prevent browning.
Feel free to adjust the amount of chili crisp or sriracha based on your spice preference.
For a gluten-free version, ensure you’re using tamari instead of soy sauce.
If you prefer a different grain, you can substitute white rice with quinoa, brown rice, or even cauliflower rice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Lunch, Side Dish
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 400mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg