Cucumber Edamame Rice Salad
This Cucumber Edamame Rice Salad is a cool, crunchy, and protein-rich dish made with fluffy rice, crisp cucumber, shelled edamame, and a zesty sesame-ginger dressing. It’s inspired by Asian and Mediterranean flavors, making it refreshing yet hearty. Perfect for meal prep, potlucks, or a healthy lunch.
⏱ Time
Prep Time: 15 minutes
Cook Time: 20 minutes (for rice)
Total Time: 35 minutes
Ingredients
For the Salad
2 cups cooked and cooled rice (jasmine, sushi, or basmati works well)
1 ½ cups shelled edamame (cooked, cooled)
1 large cucumber, diced or thinly sliced
2 green onions, thinly sliced
1 medium carrot, shredded (optional)
2 tbsp toasted sesame seeds
¼ cup fresh cilantro or parsley, chopped
For the Sesame-Ginger Dressing
3 tbsp soy sauce (or tamari)
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp olive oil
1 tsp honey or maple syrup
1 tsp grated fresh ginger
1 garlic clove, minced
½ tsp chili flakes or sriracha (optional, for a little heat)
Instructions
Step 1 – Cook Rice
1. Cook rice according to package instructions.
2. Spread on a tray to cool quickly (or refrigerate).
Step 2 – Prep Ingredients
1. Cook edamame (boil 3–4 minutes or steam), then rinse under cold water.
2. Dice cucumber, slice green onions, shred carrot, and chop herbs.
Step 3 – Make Dressing
1. Whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, ginger, garlic, and chili flakes (if using).
Step 4 – Assemble Salad
1. In a large bowl, combine rice, edamame, cucumber, green onions, carrot, and cilantro.
2. Pour over dressing and toss gently.
3. Sprinkle sesame seeds on top before serving.
Notes & Tips
Chill Before Serving: This salad tastes even better cold after sitting for 30 minutes.
Rice Options: Use sushi rice for stickier texture, basmati for fluffiness, or even brown rice for extra fiber.
Add Protein: Top with grilled salmon, chicken, or tofu for a full meal.
Meal Prep: Store in fridge up to 3 days. Add cucumber just before serving to keep it crunchy.
❓ frequently asked questions FAQ
Q: Can I use quinoa instead of rice?
A: Yes! Quinoa or even farro works great as a base.
Q: Can I make it nutty?
A: Add chopped roasted peanuts, almonds, or cashews for crunch.
Q: Is this salad vegan?
A: Yes, just use maple syrup instead of honey.
Nutrition information
Calories: 330 kcal
Protein: 13 g
Fat: 11 g
Carbohydrates: 46 g
Fiber: 6 g
Sugars: 5 g
Sodium: 620 mg