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

Yes, you can easily swap the white rice for other grains such as quinoa, farro, or even cauliflower rice for a low-carb option. Each alternative will provide a slightly different texture but still work wonderfully in this salad.

2. How long does Cucumber Edamame Rice Salad last in the fridge?

This salad can last up to 3-4 days in the fridge. If you're preparing it ahead of time, be sure to add the avocado right before serving to prevent it from browning.

3. Can I make this salad spicy?

Absolutely! If you prefer a spicier kick, you can increase the amount of chili crisp or even add some sriracha sauce to the dressing. Adjust to your spice tolerance for a customized heat level.

Cucumber Edamame Rice Salad: A Refreshing and Nutritious Delight

Description

This Cucumber Edamame Rice Salad is a light and refreshing dish, perfect for lunch or as a side. Packed with fresh vegetables, plant-based protein from edamame, and healthy fats from avocado, this salad is not only tasty but nutritious. The simple yet flavorful dressing ties everything together, making it an easy-to-make, satisfying meal for any time of day.

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 (optional)
1–2 tablespoons chili crisp or chili crunch
For the dressing:
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

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Instructions

Cook the rice according to package directions, then let it sit covered for about 10 minutes before fluffing with a fork.
In a small bowl or jar, whisk together the rice wine vinegar, oil, sesame oil, maple syrup, tamari, garlic, ginger, and chili onion crunch until fully combined. Set aside.
Transfer the slightly cooled rice to a large bowl. Add 1/2 teaspoon of sesame oil and soy sauce, and mix well.
Mix in the cucumber, edamame, avocado, cilantro, green onions, chili crisp, and sesame seeds.
Pour the dressing over the salad, starting with a small amount and adjusting to taste.
Serve immediately or refrigerate for 3-4 days. Enjoy it chilled or at room temperature. For meal prep, add avocado just before serving.

Notes

To make this salad ahead of time, leave out the avocado until ready to serve to prevent it from browning.
For a spicier kick, adjust the amount of chili crisp or use sriracha in the dressing.
If you prefer a low-carb version, substitute the rice with cauliflower rice.
This salad can also be enjoyed warm, but the cucumber and avocado do not reheat well.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Lunch, Side
Method: Stovetop
Cuisine: Asian Inspired

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg