Cucumber Edamame Rice Salad Recipe

If you are craving something vibrant, refreshing, and packed with flavor, the Cucumber Edamame Rice Salad is an absolute must-try. This dish perfectly balances the cool crunch of cucumber, the satisfying bite of tender edamame, and the creaminess of avocado, all tossed in a lively, tangy dressing. Whether you need an easy lunch, a colorful side, or a make-ahead meal, this salad brings together simple ingredients in an exciting way that leaves you feeling satisfied and energized.

Ingredients You’ll Need

Though the ingredient list might seem straightforward, every component plays a vital role in crafting the perfect harmony of taste, texture, and color in your Cucumber Edamame Rice Salad. From the nutty sesame oil to the bright and fresh herbs, each adds its own charm to this dish.

• 1 cup rice, uncooked: The base of the salad that soaks up the flavors and adds a satisfying heartiness.
• 1/2 tablespoon toasted sesame oil: Adds a deep, nutty aroma that elevates the overall flavor.
• 1/2 tablespoon soy sauce or tamari: A splash of savory umami that ties everything together.
• 1 cup diced cucumber: Brings crispness and a cooling effect that brightens the salad.
• 1 cup cooked and shelled edamame: A protein-rich bite that adds lovely texture and color.
• 1 large avocado, pitted, peeled, and diced: Creamy richness that contrasts the crunch perfectly.
• 1/3 cup chopped fresh cilantro: Fresh herbal notes that add vibrancy and a pop of green.
• 1/3 cup thinly sliced green onion: Mild onion flavor to add a bit of sharpness without overpowering.
• 1 tablespoon toasted sesame seeds: A crunchy topping to enhance the nutty theme of the salad.
• 1 – 2 tablespoons chili crisp or chili crunch: For a spicy, crunchy kick that awakens the taste buds.
• 1/4 cup neutral-flavored oil (expeller-pressed safflower oil recommended): Helps emulsify the dressing without competing with other flavors.
• 1/4 cup rice wine vinegar: Adds bright acidity for balance and freshness.
• 1 tablespoon tamari or soy sauce: Deepens the umami in the dressing.
• 2 teaspoons toasted sesame oil: More rich, toasty notes in the dressing.
• 1 teaspoon pure maple syrup: A touch of natural sweetness to round out the acidity.
• 1 tablespoon chili onion crunch or chili paste: Spice and texture, with the option to adjust heat levels.
• 1 clove garlic, minced: Adds a pungent warmth to the dressing.
• 1/2 teaspoon grated ginger: Fresh zing that lifts the dressing beautifully.
• Salt, to taste: Essential for bringing all flavors into harmony.

How to Make Cucumber Edamame Rice Salad

Step 1: Cook the Rice

Start by rinsing the rice well to remove excess starch. Place it into a small saucepan with two cups of water and bring to a gentle boil over medium-high heat. The trick is to lower the heat as soon as you see the boil and let it simmer quietly until the water is fully absorbed — this usually takes about 15 minutes. Once done, remove from heat and let it sit, covered, for 10 minutes to steam through. Fluff it up with a fork for that perfect, tender texture.

Step 2: Prepare the Dressing

While the rice cooks, mix together the rice wine vinegar, neutral oil, tamari, toasted sesame oil, maple syrup, chili onion crunch, garlic, and grated ginger in a small bowl or jar. Whisk or shake vigorously until everything is combined into a silky dressing. Taste it and tweak the seasonings if needed — this dressing is the heartbeat of the salad, so make sure it sings!

Step 3: Season the Rice

Once your rice has cooled a little, transfer it to a large bowl. Drizzle the toasted sesame oil and soy sauce over it and stir to evenly distribute those rich, savory notes throughout the grains.

Step 4: Add the Fresh Ingredients

Next, fold in the diced cucumber, cooked edamame, creamy avocado, chopped cilantro, thinly sliced green onions, chili crunch, and toasted sesame seeds. Each ingredient brings unique flavor and texture, creating a vibrant, colorful mix that’s as delicious to look at as it is to eat.

Step 5: Dress the Salad and Serve

Slowly pour the dressing over the salad, tossing gently to coat. You don’t have to use all of it at once — start with a little, mix, and then add more if you like. This way, you control the intensity of flavor to your liking. Enjoy your salad immediately for the freshest crunch, or chill it in the fridge and let the flavors meld beautifully over a few hours.

How to Serve Cucumber Edamame Rice Salad

Garnishes

To make your Cucumber Edamame Rice Salad even more inviting, sprinkle extra toasted sesame seeds or a few fresh cilantro leaves on top before serving. If you like a little heat, an additional pinch of chili crunch or thinly sliced fresh chili peppers can take it to the next level.

Side Dishes

This salad is versatile and pairs wonderfully with grilled chicken, tofu skewers, or even a simple protein-packed hard-boiled egg. For a vegetarian meal, enjoy it alongside steamed dumplings or a fresh spring roll for an Asian-inspired feast.

Creative Ways to Present

For an elegant touch, serve your salad in individual glass bowls or mason jars to show off the beautiful layers of colors and textures. Another fun option is stuffing this salad into crisp lettuce cups for a hand-held appetizer that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Your Cucumber Edamame Rice Salad keeps beautifully in the fridge for up to 3 or 4 days. Keep it covered in an airtight container and add the avocado fresh if you want to preserve its bright green color, or mix it in right before serving.

Freezing

This salad is best enjoyed fresh or refrigerated since the avocado and cucumber don’t freeze well and can become watery or mushy. It’s not recommended to freeze the salad, especially once it’s dressed.

Reheating

If you prefer your salad warm, a quick zap in the microwave for just a few seconds will gently warm up the rice without compromising the fresh ingredients too much. Avoid overheating to keep the avocado and cucumber from becoming unpleasantly soft.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice adds a nuttier flavor and chewier texture, making the salad heartier. Just cook it according to package instructions and adjust your cooking time since brown rice takes longer to cook.

Is this salad vegan-friendly?

Yes, the Cucumber Edamame Rice Salad is plant-based, making it perfect for vegans and vegetarians alike. Just opt for tamari instead of soy sauce if you want to keep it gluten-free.

Can I prepare this salad without avocado?

Of course! While avocado adds a creamy contrast, you can omit it or substitute with diced mango or even roasted sweet potato for a different twist.

How spicy is the salad with chili crunch?

The heat level depends on how much chili crunch you use. It adds a moderate spicy kick along with a crunchy texture. You can easily adjust this by adding more or less to suit your taste.

What can I use instead of cilantro?

If cilantro isn’t your thing, fresh parsley or basil can work nicely. Each herb will change the flavor profile slightly but keep that fresh, herbaceous note.

Final Thoughts

Trust me, once you try this Cucumber Edamame Rice Salad, it will quickly become a regular in your meal rotation. It’s one of those dishes that’s deceptively simple but delivers big on flavor, freshness, and nutrition — perfect for any day you need something both comforting and vibrant. Give it a go and watch it become a favorite you’ll want to share with all your friends.

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