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Cucumber Edamame Rice Salad Recipe

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★★★★★

4.4 from 71 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. Toss to Combine: Gently toss all ingredients together until evenly coated with the sesame and soy dressing, ensuring the flavors are well distributed.
  4. 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.
  5. 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

Find it online: https://dylangranv.com/cucumber-edamame-rice-salad-recipe/