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

Absolutely! While white jasmine rice gives the salad a light, fluffy texture, you can easily swap it for other grains like quinoa, brown rice, or even cauliflower rice for a low-carb alternative. Just make sure the rice or grain you choose is cooked and slightly cooled before mixing it into the salad.

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

This salad is perfect for meal prep! It can be stored in an airtight container in the refrigerator for up to 3-4 days. However, if you're making it ahead of time, I recommend leaving the avocado out until you're ready to serve to prevent it from browning too quickly.

3. Is Cucumber Edamame Rice Salad gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure you use tamari instead of soy sauce for a gluten-free version, and the rest of the ingredients are free from gluten.

4. Can I make this salad spicy?

Definitely! If you prefer a spicier version, you can add extra chili crunch or chili paste to the dressing. Alternatively, sprinkle some chili flakes over the salad or drizzle it with sriracha for an added kick. Adjust the spice level to suit your taste

Cucumber Edamame Rice Salad – Healthy, Quick & Delicious

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 (ready to eat); 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 (or more if desired); 1-2 tablespoons chili crisp (drain most of the oil, using only the crunchy part); For 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)

Description

This Cucumber Edamame Rice Salad is made using flavorful and fresh ingredients. It’s filled with veggies and plant-based protein, making it a great light-lunch option that’s also perfect as a side dish. Inspired by Asian flavors, this salad offers a satisfying balance of crunch, creaminess, and savory richness.

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 (ready to eat)
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 (or more if desired)
1-2 tablespoons chili crisp (drain most of the oil, using only the crunchy part)
For 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 your rice according to package directions. Let it sit for 10 minutes with the lid on, then fluff with a fork.
In a small bowl, combine all dressing ingredients and whisk until fully combined. Set aside.
In a large bowl, add the cooled rice and drizzle with sesame oil and soy sauce. Mix well.
Add the diced cucumber, edamame, avocado, cilantro, green onions, chili crisp, and toasted sesame seeds to the rice. Toss to combine.
Slowly pour the dressing over the salad, mixing as you go. Adjust the amount of dressing to taste.
Serve immediately or refrigerate for up to 3-4 days. The salad can be served warm or chilled.

Notes

Make the salad ahead of time but avoid adding the avocado until just before serving to prevent browning.
You can use quinoa, farro, or cauliflower rice instead of white rice for a different base.
If you like spice, add extra chili crisp or sriracha to the dressing.
This recipe can be stored in the fridge for 3-4 days, making it great for meal prep.

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

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 5g
Sodium: 350mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg