Cucumber Edamame Rice Salad Recipe
Introduction
This refreshing Cucumber Edamame Rice Salad is a light and healthy dish perfect for warm days or as a simple side. Combining crisp cucumber, tender edamame, and fragrant sesame oil, it offers a delightful mix of textures and flavors.
Ingredients
- 2 cups cooked rice
- 1 cup edamame (shelled)
- 1 medium cucumber, diced
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
Instructions
- Step 1: In a large bowl, combine the cooked rice, edamame, and diced cucumber.
- Step 2: Drizzle sesame oil and soy sauce over the mixture, then gently toss to evenly coat all ingredients.
- Step 3: Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations
- For added crunch, sprinkle toasted sesame seeds or chopped green onions on top before serving.
- Swap soy sauce for tamari if you want a gluten-free option.
- Add a splash of rice vinegar or lime juice for extra tanginess.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten chilled and may become slightly softer after storage, so enjoy it within this time for optimal texture. No reheating is needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice works well and adds a nuttier flavor and more fiber to the salad.
Do I need to cook the edamame before adding it?
Yes, make sure the edamame is cooked and cooled before mixing it into the salad for the best taste and texture.
PrintCucumber Edamame Rice Salad Recipe
A refreshing and nutritious Cucumber Edamame Rice Salad combining fluffy rice with crisp cucumber and protein-rich edamame, tossed in a flavorful sesame soy dressing. Perfect as a light lunch or a side dish on warm days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Salad Ingredients
- 2 cups cooked rice (preferably chilled)
- 1 cup shelled edamame (cooked and cooled)
- 1 medium cucumber, diced
Dressing
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
Instructions
- Prepare Ingredients: Start by cooking the rice according to package instructions if not using leftover rice, then allow it to cool to room temperature or refrigerate until chilled. Meanwhile, cook the shelled edamame by boiling or steaming, then rinse under cold water and drain well. Dice the cucumber into small bite-sized pieces.
- Mix Salad: In a large bowl, combine the cooked and cooled rice, cooked edamame, and diced cucumber. Drizzle with sesame oil and soy sauce over the mixture.
- Toss to Combine: Gently toss all ingredients together until evenly coated with the sesame and soy dressing, ensuring the flavors are well distributed.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld and the salad to become nicely chilled.
- Serve: Once chilled, give the salad a final toss and serve cold as a refreshing side or light meal.
Notes
- Use cold leftover rice for best texture to avoid mushy salad.
- Feel free to add chopped green onions or a sprinkle of toasted sesame seeds for extra flavor and crunch.
- Adjust soy sauce quantity to taste, especially if using low-sodium soy sauce.
- This salad can be made vegan by ensuring the soy sauce used does not contain non-vegan ingredients.
Keywords: Cucumber Edamame Rice Salad, Rice Salad, Vegan Salad, Asian Salad, Sesame Soy Dressing, Healthy Salad
